Alexa Bernier
Crispy beef, vibrant bell peppers, and a rich glossy sauce come together in this irresistible stir-fry. Thin slices of beef are lightly seasoned, coated in cornstarch, and fried until beautifully crisp before being tossed with colorful vegetables and a sweet, tangy sauce. The result is a flavorful homemade dish with plenty of crunch and a delicious balance of savory, sweet, and slightly spicy flavors.
Ingredients
For the Crispy Beef
- 1½ pounds flank steak or sirloin, thinly sliced against the grain
- 2 egg whites
- 1 cup cornstarch
- Vegetable oil, for frying
- 2 tablespoons peanut oil
- 3 cloves garlic, finely minced
- 1 medium yellow onion, cut into bite-sized pieces
- 1 large red bell pepper, cut into bite-sized pieces
- 1 small green bell pepper, cut into bite-sized pieces
- 1 red chili, thinly sliced
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- ½ teaspoon baking soda
- ½ teaspoon white pepper
- ½ teaspoon Chinese five-spice powder
- ½ teaspoon granulated sugar
For the Sweet and Tangy Sauce
- ¼ cup rice vinegar
- ⅓ cup packed brown sugar
- ⅓ cup ketchup
- 1 tablespoon tomato paste
- 2 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon cornstarch
- 2 tablespoons water
How to Make Crispy Beef with Peppers
1. Season the Beef
Place the thinly sliced beef in a large mixing bowl. Add the soy sauce, sesame oil, baking soda, white pepper, Chinese five-spice powder, and sugar. Toss thoroughly so every piece is coated with the seasoning.
Cover and refrigerate for about 15 minutes. This short marinade helps flavor the beef while keeping it tender.
2. Prepare the Sauce
While the beef marinates, prepare the sauce. Add the rice vinegar, brown sugar, ketchup, tomato paste, hoisin sauce, soy sauce, cornstarch, and water to a small bowl.
Whisk until the mixture is smooth and the cornstarch has dissolved. Set it aside until you’re ready to stir-fry.
3. Coat the Beef
Take the marinated beef from the refrigerator and add the egg whites. Mix thoroughly until the beef is evenly covered.
Spread the cornstarch in a shallow dish. Working piece by piece, dredge the beef in the cornstarch, making sure each strip is well coated. Shake off any excess coating before frying.
4. Fry Until Golden and Crisp
Pour approximately 1 inch of vegetable oil into a large wok or deep skillet. Heat the oil over medium-high heat until it reaches about 350°F (175°C).
Carefully place the coated beef into the hot oil in small batches. Avoid overcrowding the pan, as this can lower the oil temperature and prevent the beef from becoming crisp.
Fry the beef for approximately 2–3 minutes, turning occasionally, until golden brown and crunchy.
Transfer the cooked beef to a plate lined with paper towels. Continue frying until all the beef has been cooked.
5. Stir-Fry the Vegetables
Carefully remove the frying oil from the wok and wipe it clean.
Return the wok to medium-high heat and add the peanut oil. Add the minced garlic and stir-fry for around 30 seconds, just until fragrant.
Add the chopped onion, red bell pepper, and green bell pepper. Stir-fry for 2–3 minutes. The vegetables should be tender-crisp rather than completely soft, so they retain their color and texture.
6. Add the Sauce
Give the prepared sauce another quick stir, then pour it into the hot wok with the vegetables.
Stir continuously for 1–2 minutes. The sauce will gradually thicken and become shiny and glossy as it heats.
7. Toss Everything Together
Add the crispy beef and sliced red chili to the wok. Toss gently but thoroughly until the beef and vegetables are coated in the sweet and tangy sauce.
Remove the wok from the heat as soon as everything is evenly combined. Avoid cooking the beef for too long after adding the sauce so it retains as much of its crisp texture as possible.
Serving Suggestions
Serve this crispy beef stir-fry immediately while the beef is still hot and crunchy. Steamed jasmine rice makes an excellent side, soaking up the flavorful sauce beautifully. You can also serve it over egg noodles, chow mein noodles, or another favorite noodle variety.
For extra freshness, garnish with sliced green onions, toasted sesame seeds, or a few additional slices of fresh red chili.
Recipe Tips
- Slice against the grain: This makes the beef easier to chew and helps create tender, flavorful strips.
- Don’t skip the cornstarch: The coating is what gives the beef its signature crisp exterior.
- Fry in batches: Overcrowding the wok can cause the oil temperature to drop and result in less crispy beef.
- Keep the peppers slightly crisp: A short stir-fry preserves their vibrant color and pleasant crunch.
- Stir the sauce before using: The cornstarch can settle at the bottom of the bowl, so mix it again before adding it to the wok.
- Serve right away: The beef is at its crispiest immediately after cooking. Once coated in sauce, it will gradually soften.
Recipe Information
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 6
Calories: Approximately 565 kcal per serving
Final Thoughts
This crispy beef and pepper stir-fry is a fantastic choice when you’re craving takeout-style food but want to prepare it at home. The crunchy beef contrasts beautifully with the tender-crisp peppers and onions, while the glossy sauce delivers a satisfying combination of sweetness, tanginess, and savory depth.
Serve it fresh over jasmine rice or noodles for an easy and impressive dinner that the whole family can enjoy.
