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Two bowls of stir fried spicy beef, one topped on white rice, with a pair of chopsticks and small bowls of green onions and sesame seeds.
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Hot Spicy Beef (Gluten-Free)

With bold, spicy flavor and ready in 20 minutes these crispy chili beef strips are a tastier and healthier version of your favorite takeout recipe.
Course dinner
Cuisine American
Keyword dairy free dinner,, gluten free dinner,
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 463kcal
Author Shelby Stover

Equipment

Ingredients

For the Beef:

  • 1 lb Beef sirloin or flank steak thinly sliced (16 oz | 450 g)
  • 1 tablespoon Soy sauce m0.5 fl. oz | 15 mlake sure it's gluten-free,
  • 1 teaspoon Cornstarch or arrowroot powder
  • Salt to taste
  • 1 tablespoon Avocado oil

For the Homemade Chili Crisp Sauce (Makes ~1 cup):

  • ½ cup Avocado oil 4 fl. oz | 120 ml
  • 3 Garlic cloves minced
  • 1 tablespoon Green onion finely chopped
  • 1 teaspoon Fresh ginger grated
  • 1 tablespoon Sesame seeds
  • 2 tablespoon Red chili flake
  • 2 teaspoon Soy sauce
  • 1 teaspoon Sugar
  • Pinch Salt

For Garnish:

  • 1 green onion sliced

Instructions

  • In a bowl, combine beef, soy sauce, cornstarch and a small pinch of salt. Toss well and set aside for 5 minutes.
  • In a small saucepan, heat oil over medium heat. Add garlic, green onion, ginger and sesame seeds. Cook gently for 3–4 minutes until golden and aromatic. Remove from heat. Stir in chili flakes, soy sauce, sugar and salt. Let sit and infuse while you cook the beef.
  • Heat 1 tablespoon oil in a skillet or wok over high heat. Add beef and sear 2–3 minutes until browned and just cooked through. Remove from heat.
  • Pour the full amount of chili crisp sauce into the skillet with the beef. Stir and simmer together for 2–3 minutes until everything is glossy and well-coated.
  • Top with sliced green onions and serve hot over rice or noodles.

Notes

To make the beef easy to cut into strips, place it in the freezer for no longer than 30 minutes. When it’s super chilled, slicing is a breeze. You’ll also want to make sure to slice across the grain to maximize tenderness.
Before you add the chili flakes, let the oil cool slightly. This will ensure the flakes don’t burn.
Taste test and adjust. Taste the sauce and add more sugar or soy sauce to balance out the heat if you need to.

Nutrition

Calories: 463kcal | Carbohydrates: 5g | Protein: 27g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Cholesterol: 69mg | Sodium: 551mg | Potassium: 515mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1231IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 3mg