Spicy Firecracker Beef Recipe
Ingredients:
1 lb (450 g) flank steak, thinly sliced against the grain
2 tbsp cornstarch
2 tbsp vegetable oil
3 cloves garlic, minced
1-inch piece ginger, grated
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1/2 cup green onions, sliced
1-2 red chili peppers, thinly sliced (adjust to taste)
For the Sauce:
1/4 cup soy sauce
1/4 cup hoisin sauce
2 tbsp sriracha (or to taste)
2 tbsp rice vinegar
1 tbsp honey
1 tbsp sesame oil
1/4 cup water
Instructions:
Prepare the Beef:
In a large bowl, toss the thinly sliced flank steak with the cornstarch until evenly coated. This will help the beef get crispy when cooked.
Make the Sauce:
In a small bowl, whisk together the soy sauce, hoisin sauce, sriracha, rice vinegar, honey, sesame oil, and water. Set aside.
Cook the Beef:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and cook until browned and crispy, about 3-4 minutes per side. Cook in batches if necessary to avoid overcrowding the pan. Remove the beef from the skillet and set aside.
Stir-Fry the Vegetables:
In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
Add the red and green bell peppers and cook for about 3-4 minutes until they start to soften. Add the sliced green onions and red chili peppers, and cook for an additional 1-2 minutes.
Combine and Serve:
Return the cooked beef to the skillet and pour the sauce over the top. Stir well to coat the beef and vegetables evenly with the sauce. Cook for another 2-3 minutes until everything is heated through and the sauce has thickened slightly.
Serve the Spicy Firecracker Beef hot, garnished with additional green onions or sesame seeds if desired. Pair it with steamed rice or noodles for a complete meal.
