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Chinese Chili Beef
Strips of beef tossed in an Chinese-style tomato chili sauce served over steamed jasmine rice.
servings: 3
total time: 40 minutes
recipe by: Frankie
Ingredients
- Steamed Rice:
- 1 cup uncooked jasmine rice
- 1 1/2 cups water
- Chili Beef:
- 1 1/2 pounds flank steak, cut into thin strips
- 2 TBSP cornstarch
- salt & freshly ground black pepper
- 3 TBSP peanut oil, divided
- 1 yellow onion, thinly sliced
- 1 pound roma tomatoes, small chopped
- 1 TBSP freshly minced ginger
- 2 garlic cloves, peeled and minced
- 2 TBSP soy sauce
- 1 TBSP rice vinegar
- 1/2 tsp crushed red pepper flakes
Directions
- MAKE THE RICE:
- Stir the rice and water together in a medium-size saucepan over medium-high heat. Bring to a boil then cover the pan and reduce the heat to low. Keep the lid on the pan and simmer over low heat for 10 minutes, DO NOT REMOVE THE LID. Turn off the heat, WITHOUT REMOVING THE LID, and let sit for 15 more minutes.
- MAKE THE CHILI BEEF:
- Add the steak strips, cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper to a large bowl and toss to coat the steak.
- Heat 1 TBSP of oil in a wok or large pan over high heat.
- When the oil is hot add HALF the steak strips to the pan and stir-fry until browned, 1 to 2 minutes. Transfer the cooked steak to a plate and set aside then add another 1 TBSP of oil to the pan and cook the remaining steak strips the same way.
- Keep the pan over high heat and add 1 TBSP of oil to the now empty pan.
- Add the onion, tomatoes, ginger, garlic, soy sauce, vinegar, and crushed red pepper to the pan. Cook, stirring occasionally, until the tomatoes break down and sauce thickens, about 6 minutes.
- Add the steak strips to the pan then cook while stirring for about 1 minute.
- Take the pan of the heat then taste the sauce and season with additional salt & pepper if needed.
- Fluff the rice with a fork and serve with the beef.
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