I’m absolutely thrilled to share this Crispy Chili Beef recipe with you today! There’s something magical about that perfect combination of crispy, tender beef coated in a sweet-spicy sauce that keeps me coming back to this dish again and again. After countless attempts to recreate my favorite Chinese restaurant’s version, I’ve finally perfected this Crispy Chili Beef recipe that I can confidently say rivals anything you’d order for takeout. The contrast between the crispy exterior of the beef and that sticky, flavor-packed sauce creates such an incredible texture experience. This recipe strikes that perfect balance of sweet, savory, and spicy notes that makes Chinese food so addictive. I’ve worked hard to make this recipe approachable for home cooks while maintaining authentic flavors, and I can’t wait for you to try it in your own kitchen!
Why You’ll Love This Crispy Chili Beef Recipe
This Crispy Chili Beef recipe is about to become your new obsession! Not only does it deliver that restaurant-quality flavor you crave, but it’s surprisingly straightforward to make at home with ingredients you can find at most grocery stores. The beauty of this dish lies in its incredible textural contrast—crispy, slightly crunchy beef coated in a glossy, sweet-spicy sauce that clings to every bite.
What makes this recipe truly special is its versatility. You can adjust the heat level to suit your preference by adding more or fewer chili flakes. It’s also a crowd-pleaser that works for various occasions—impressive enough for weekend entertaining but quick enough for a weeknight dinner once you’ve prepped your ingredients. Unlike takeout, you control exactly what goes into this dish, allowing you to adjust the sweetness, saltiness, and oil level to match your dietary preferences.
The cooking technique used here—quickly frying thin slices of beef until crispy—is a skill that transfers beautifully to other Asian recipes once you’ve mastered it. And let’s be honest, there’s something deeply satisfying about creating those crispy beef pieces that maintain their crunch even after being tossed in the delicious sauce. Once you taste the homemade version, with its fresh ingredients and perfectly balanced flavors, you might find yourself reaching for your wok instead of the takeout menu!
Ingredients for Crispy Chili Beef
- 1 lb flank steak or sirloin, thinly sliced
- 2 tablespoons soy sauce (for marinade)
- 1/2 tablespoon sesame oil
- 1 garlic clove, finely grated
- 1/2 cup cornstarch
- 1 red bell pepper, sliced
- 1 red chili, sliced
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 red chili, finely chopped
- Half white onion, sliced
- 2 stalks green onion, sliced
- Oil for frying (about 1 cup of vegetable or canola oil)
- 2 tablespoons soy sauce (for sauce)
- 1 tablespoon rice vinegar
- 1/4 cup sweet chili sauce
- 2 tablespoons honey
- 1 tablespoon Chinese Shaoxing wine
Necessary Tools
Having the right equipment on hand will make preparing this Crispy Chili Beef much easier and more enjoyable. Here’s what you’ll need:
- A good wok or large, deep skillet – This is essential for both frying the beef and creating the final dish. The high sides help contain any oil splatters during frying.
- Sharp knife – A sharp chef’s knife is crucial for slicing the beef thinly. Partially freezing the beef for about 20 minutes before slicing makes this task much easier.
- Cutting board – Preferably one designated for meat and another for vegetables to prevent cross-contamination.
- Mixing bowls – You’ll need several bowls: one for marinating the beef, another for the cornstarch coating, and a small one for mixing the sauce ingredients.
- Tongs or a spider strainer – These tools make it easier and safer to remove the fried beef pieces from the hot oil.
- Paper towels – For draining excess oil from the fried beef.
- Measuring spoons and cups – For precise sauce measurements that ensure balanced flavors.
- Wooden spoon or wok spatula – Something sturdy that can handle high-heat cooking and won’t scratch your cookware.
- Thermometer (optional) – To monitor oil temperature for optimal frying results.
- Small whisk – For thoroughly combining the sauce ingredients.
Ingredient Additions & Substitutions
One of the greatest things about this Crispy Chili Beef recipe is how adaptable it is. Here are some substitutions and additions to help you make this recipe work with what you have on hand or to accommodate dietary restrictions:
Protein Substitutions
- Chicken: Chicken breast cut into thin strips works beautifully as a substitute for beef. The cooking time will be slightly shorter.
- Pork: Thinly sliced pork tenderloin can be used instead of beef for a different but equally delicious dish.
- Tofu: For a vegetarian version, use extra-firm tofu. Press it well to remove excess moisture, then cut into thin slices or cubes. The cornstarch coating process remains the same.
- Cauliflower: For a vegetable-based version, try florets of cauliflower. They crisp up wonderfully and absorb the flavors of the sauce.
Sauce Adaptations
- Gluten-Free: Replace regular soy sauce with tamari and check that your sweet chili sauce is gluten-free (or make your own).
- Less Sugar: Reduce the honey by half and use less sweet chili sauce, adding a bit more chili flake for heat without the sweetness.
- Alcohol-Free: Substitute the Shaoxing wine with chicken broth or apple juice with a splash of rice vinegar for acidity.
- Extra Spicy: Add dried chili flakes or Sichuan peppercorns to the oil when frying the aromatics for an additional dimension of heat.
Vegetable Options
- Add julienned carrots or thinly sliced celery for extra crunch and nutrition.
- Snow peas or sugar snap peas make a great addition to this dish.
- Water chestnuts add an interesting textural element.
- Try thinly sliced mushrooms (shiitake or button) for an earthy flavor component.
- Baby corn is a classic addition that works well with the sauce.
Crispy Coating Alternatives
- If you don’t have cornstarch, potato starch works as a good substitute.
- For an extra crispy coating, try a 50/50 mix of cornstarch and rice flour.
- Adding a pinch of five-spice powder to the cornstarch adds another layer of flavor.
- Some recipes use beaten egg to help the cornstarch adhere better to the meat.
Serving Variations
- Serve over rice noodles instead of rice for a different texture experience.
- Add crushed peanuts as a garnish for crunch and nutty flavor.
- Include a side of pickled vegetables to cut through the richness of the dish.
- For a fusion twist, serve in lettuce cups as an appetizer.
Remember, stir-fry recipes are forgiving and flexible by nature. Don’t be afraid to experiment and make adjustments based on your personal preferences and what ingredients you have available!
How to Make Crispy Chili Beef
Step 1: Prepare and Marinate the Beef
Begin by preparing your beef. Place your flank steak or sirloin in the freezer for about 15-20 minutes to firm it up, which makes thin slicing much easier. Once slightly firm, use a sharp knife to slice the beef against the grain into thin strips, about 1/4 inch thick and 2 inches long. Cutting against the grain shortens the muscle fibers, resulting in more tender beef after cooking.
In a medium bowl, combine the sliced beef with 2 tablespoons soy sauce, 1/2 tablespoon sesame oil, and 1 finely grated garlic clove. Use your hands or a pair of tongs to mix thoroughly, ensuring each slice of beef is well coated with the marinade. This brief marinade not only adds flavor but also helps tenderize the meat. Cover the bowl and let it marinate for 10-15 minutes while you prepare the other ingredients. Don’t marinate much longer than this, as the salt in the soy sauce can start to draw out moisture from the beef, which would affect the crispiness.
Step 2: Prepare the Sauce and Vegetables
While the beef is marinating, prepare your sauce by combining 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/4 cup sweet chili sauce, 2 tablespoons honey, and 1 tablespoon Shaoxing wine in a small bowl. Whisk thoroughly until well combined and the honey is fully incorporated. Set this aside for now.
Next, prepare all your vegetables to have them ready for the stir-fry. Slice the red bell pepper into thin strips, removing the seeds and membranes. Cut the white onion into thin slices. Finely mince the garlic and ginger. Slice one red chili and finely chop the other (removing seeds if you prefer less heat). Cut the green onions into 1-inch pieces, separating the white and green parts. Having all these ingredients prepped and ready is crucial, as the stir-frying process moves quickly once you begin cooking.
Step 3: Coat the Beef
Place 1/2 cup cornstarch in a shallow bowl or on a plate. Working with a few pieces of beef at a time, dredge each slice in the cornstarch, ensuring it’s completely coated on all sides. Shake off any excess cornstarch and transfer the coated beef to a clean plate. Continue until all beef slices are coated. The cornstarch creates that signature crispy exterior that makes this dish special. For best results, let the coated beef sit for about 5 minutes before frying, which helps the coating adhere better.
Step 4: Fry the Beef
Heat about 1/2 inch of vegetable oil in a wok or deep skillet over medium-high heat until it reaches approximately 350°F (175°C). You can test if the oil is ready by dropping in a small piece of beef or a pinch of cornstarch – it should sizzle immediately and rise to the surface.
Working in small batches to avoid overcrowding (which would lower the oil temperature and result in soggy beef), carefully add the coated beef slices to the hot oil. Fry for about 2-3 minutes, turning occasionally, until the beef turns golden brown and crispy on all sides. Using a slotted spoon or tongs, transfer the fried beef to a paper towel-lined plate to drain excess oil. Continue until all beef is fried to crispy perfection.
Step 5: Stir-Fry the Aromatics and Vegetables
Pour off most of the oil from the wok, leaving only about 1-2 tablespoons. Return the wok to medium-high heat. Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant but not browned. Add the sliced and chopped red chilies and stir for another 20 seconds.
Next, add the sliced bell pepper and white onion to the wok. Stir-fry for 2-3 minutes until the vegetables have softened slightly but still maintain their vibrant colors and some crispness. You want them to be tender-crisp rather than completely soft.
Step 6: Combine Everything with the Sauce
Give your prepared sauce a quick stir, then pour it into the wok with the stir-fried vegetables. Bring to a simmer and let it bubble for about 1 minute until it begins to thicken slightly. The sauce should coat the back of a spoon but still remain pourable.
Once the sauce has thickened slightly, add the crispy beef back to the wok and quickly toss everything together. Work efficiently at this stage – you want to coat the beef with the sauce but not let it sit in the sauce for too long, or it will lose its crispiness. Use a folding motion with your spatula to gently combine everything, ensuring all pieces of beef are coated with the glossy sauce.
Step 7: Finish and Serve
Add the green parts of the sliced green onions to the wok and give everything one final toss to incorporate them. The residual heat will slightly wilt the green onions while preserving their fresh flavor and color. If desired, this is the time to add extra chili flakes for additional heat.
Immediately transfer the Crispy Chili Beef to a serving plate and serve hot. This dish is traditionally served over steamed white rice, which provides a neutral base that complements the bold flavors of the beef. For a complete meal, consider adding a simple side of steamed broccoli or bok choy.
For an authentic touch, garnish with additional sliced green onions and perhaps a sprinkle of toasted sesame seeds. The dish should be enjoyed immediately while the beef still maintains its signature crispy texture beneath the flavorful sauce.
Serving Suggestions
Properly storing your leftover Asian beef stir-fries ensures they remain delicious for days after cooking. Here’s how to store, reheat, and even freeze these dishes:
Traditional Rice Pairings
For the traditional experience, serve this dish over steamed jasmine rice, which acts as the perfect canvas for soaking up that delicious sauce. The neutral flavor of the rice balances the bold, sweet-spicy profile of the beef. For a healthier option, try brown rice or cauliflower rice.
Noodle Alternatives
For something different, serve over thin egg noodles tossed with a little sesame oil. The crispy texture of the beef contrasts beautifully with the soft noodles, creating an interesting textural experience. Chow mein noodles also work well as a base for this dish.
Refreshing Side Dishes
To balance the sweet-spicy richness of the dish, consider serving a refreshing cucumber salad on the side. Simply slice cucumbers thinly, toss with rice vinegar, a pinch of sugar, and a sprinkle of sesame seeds for a cooling counterpoint that cleanses the palate between bites of the flavorful beef.
Vegetable Accompaniments
Steamed or stir-fried vegetables make excellent accompaniments. Try simple steamed broccoli, blanched sugar snap peas, or stir-fried bok choy with garlic. These green vegetables not only add nutritional value but also provide a fresh element to balance the richness of the beef.
Complete Meal Ideas
For an impressive spread, serve this Crispy Chili Beef as part of a larger Chinese meal alongside other dishes like vegetable spring rolls, hot and sour soup, or simple vegetable dumplings. This creates a restaurant-style experience at home that’s perfect for entertaining.
Lighter Serving Options
For a lighter approach, try serving the Crispy Chili Beef in lettuce cups. Boston or Bibb lettuce works perfectly – their cup-shaped leaves hold the beef mixture while adding a fresh, crisp element to each bite.
Beverage Pairings
Don’t forget the beverages! This dish pairs wonderfully with cold beer, particularly Asian varieties like Tsingtao or Tiger. For non-alcoholic options, try jasmine tea (hot or iced) or a simple lemonade to cut through the richness of the dish.
Additional Condiments
Finally, consider setting out some additional condiments like sriracha, chili oil, or extra sliced chilies for those who enjoy an extra kick of heat with their meal.
Pro Tips & Tricks
Take your Crispy Chili Beef from good to great with these professional tips and techniques that make all the difference:
Partially freeze your beef before slicing.
About 20 minutes in the freezer firms up the meat just enough to make cutting those thin, even slices much easier. A sharp knife is essential here – dull knives lead to uneven cuts and potentially tough beef.
Pat the beef dry before marinating.
Excess moisture is the enemy of crispiness. Use paper towels to thoroughly dry the beef slices before adding them to the marinade.
Don’t skimp on the cornstarch coating.
The cornstarch is what creates that signature crispy exterior. Make sure each piece is thoroughly coated, but do shake off the excess to prevent clumping in the oil.
Test your oil temperature
Too cool, and the beef will absorb oil and become greasy; too hot, and the outside will burn before the inside cooks. If you don’t have a thermometer, drop a small piece of beef in – it should sizzle immediately and rise to the surface.
Fry in small batches
Overcrowding the pan lowers the oil temperature dramatically, resulting in soggy rather than crispy beef. Be patient and work in batches for the best texture.
Double-fry for extra crispiness
For restaurant-quality results, try this pro technique: After the initial frying, let the beef rest for 5 minutes, then briefly re-fry for 30 seconds before adding to the sauce. This creates an extraordinary crispy exterior that stands up better to the sauce.
Keep your sauce ingredients at room temperature
Cold sauce ingredients can seize up when hitting the hot wok. Having everything at room temperature creates a smoother sauce that thickens evenly.
Balance is key in the sauce
The perfect Crispy Chili Beef sauce balances sweet, sour, salty, and spicy elements. Always taste before adding to the wok and adjust if needed – add a touch more honey for sweetness, rice vinegar for tanginess, or chili for heat.
The timing of combining beef and sauce is crucial
Add the crispy beef to the sauce at the last possible moment and toss quickly. The longer the beef sits in the sauce, the more its crispiness will diminish.
Rest your wok between cooking stages
After frying the beef, allow your wok to cool slightly before stir-frying the aromatics. This prevents burning the garlic and ginger, which would impart a bitter taste to the final dish.
Consider a touch of acidity at the end
A small squeeze of fresh lime juice just before serving brightens all the flavors and cuts through the richness of the dish.
For authentic restaurant-style presentation
serve on a pre-warmed plate and garnish with thinly sliced fresh chilies and green onion cut on a bias (diagonal). The visual impact enhances the dining experience.
Storage Instructions
Refrigerator Storage
For best results, Crispy Chili Beef should be enjoyed immediately after cooking to appreciate its signature crispy texture. However, if you do have leftovers, allow them to cool completely before transferring to an airtight container. Store in the refrigerator for up to 2-3 days. Keep in mind that the beef will lose its crispiness during storage as it absorbs the sauce, but the flavor will still be delicious.
Reheating Crispy Chili Beef
The microwave is convenient but will make the beef even soggier, so it’s not the ideal reheating method for this dish. Instead, for the best results when reheating, preheat your oven to 350°F (175°C) and spread the leftovers on a baking sheet lined with parchment paper. Bake for 5-7 minutes until heated through. This method won’t fully restore the original crispiness, but it will help reclaim some of the texture.
For an even better result, try separating the beef from the vegetables and sauce. Reheat the beef pieces in a 375°F (190°C) oven until they begin to crisp up again (about 5 minutes), while gently warming the sauce and vegetables in a skillet on the stovetop. Then recombine just before serving.
Alternative Approach
For the absolute best texture, consider a different approach when planning for leftovers: keep some of the fried beef separate from the sauce if you anticipate having leftovers. Store this portion of crispy beef and the sauce separately in the refrigerator. When ready to eat, reheat the sauce and vegetables in a pan, then add the reserved crispy beef at the last moment.
Make-Ahead Tips
If you want to prepare components of this dish ahead of time, you have several options:
- The beef can be sliced and marinated up to 12 hours in advance, kept covered in the refrigerator.
- The sauce can be mixed and stored in an airtight container in the refrigerator for up to 3 days.
- Vegetables can be chopped and stored in airtight containers in the refrigerator for up to 2 days.
For the best results, the actual frying of the beef and final assembly of the dish should be done just before serving. This ensures that perfect crispy texture that makes Crispy Chili Beef so special.
Freezing (Not Recommended)
I don’t recommend freezing this dish, as the texture of the beef will be significantly compromised upon thawing and reheating. The crispy coating will become soggy, and the vegetables will likely become mushy. If you must freeze, the flavor will still be good, even if the texture isn’t ideal. Thaw overnight in the refrigerator and reheat in the oven as described above.
General Information
- Preparation Time: 15 minutes (plus 10 minutes marinating)
- Cooking Time: 15 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories per Serving: Approximately 390 calories
- Difficulty Level: Medium
- Spice Level: Medium (adjustable)
- Origin: Western Chinese-inspired dish popular in UK Chinese restaurants
Crispy Chili Beef is a fascinating dish that showcases the evolution of Chinese cuisine as it traveled westward. While not traditionally found in mainland China, this dish became immensely popular in British Chinese restaurants and takeaways, developing its own authentic identity. The sweet-spicy profile and crispy texture have made it a favorite among Western diners seeking bold flavors.
This recipe walks the line between authentic technique and accessible ingredients, using the traditional Chinese method of cornstarch coating for crispiness but incorporating readily available ingredients. The Shaoxing wine adds an authentic touch, but the dish can still be delicious without it if you can’t find this ingredient.
When selecting beef for this recipe, look for cuts with minimal fat marbling for the crispiest results. Flank steak is ideal as it has a good beef flavor and the right texture when sliced thinly against the grain. Sirloin is an excellent alternative that’s often more readily available in supermarkets.
The beauty of this Crispy Chili Beef recipe is that while it looks and tastes impressive, it’s actually quite straightforward to prepare at home with some careful preparation and timing. Master this dish, and you’ll have a crowd-pleasing recipe perfect for everything from weeknight dinners to special occasions.
FAQs
Q: Can I make this dish less spicy while maintaining its flavor?
A: Absolutely! To reduce the heat while keeping the flavor intact, omit the fresh chilies and use only 1-2 tablespoons of sweet chili sauce (replacing the rest with a mixture of ketchup and honey). You’ll still get the sweet-savory balance without the spice. Alternatively, make sure to remove all seeds from the chilies, as that’s where most of the heat resides.
Q: My beef didn’t turn out crispy. What went wrong?
A: Several factors can affect crispiness: 1) The beef may have been too wet before coating with cornstarch—always pat it dry first, 2) The oil may not have been hot enough—it should be around 350°F, 3) Overcrowding the pan lowers the oil temperature dramatically—fry in small batches, or 4) The fried beef sat too long in the sauce—add it at the very last moment and toss quickly.
Q: Can I use chicken instead of beef in Crispy Chili Beef recipe?
A: Yes, chicken works wonderfully in this recipe! Use boneless, skinless chicken breast or thighs cut into thin strips. The cooking process remains the same, though chicken may require slightly less frying time (about 2 minutes) until golden and cooked through. The cornstarch coating and sauce work just as well with chicken for a delicious Crispy Chili Chicken variation.
Q: I can’t find Shaoxing wine. What can I substitute?
A: Dry sherry is the best substitute for Shaoxing wine, as it has a similar flavor profile. In a pinch, you can also use dry white wine mixed with a tiny pinch of sugar. For a non-alcoholic version, use chicken broth with a splash of rice vinegar, or simply omit it entirely—the dish will still be delicious, just with a slightly less complex flavor.
Q: How do I slice the beef thinly enough? My knife skills aren’t great.
A: The freezer is your friend here! Place the beef in the freezer for 20-30 minutes until it’s firm but not frozen solid. This makes it much easier to slice thinly. Use your sharpest knife and cut against the grain in a single, smooth motion rather than sawing back and forth. If your butcher is accommodating, you can also ask them to slice the beef thinly for you.
Q: Can I make this dish ahead for a party?
A: This dish is best enjoyed immediately after cooking to maintain its signature crispy texture. However, you can prepare all the components ahead of time: slice and marinate the beef, prepare the sauce mixture, and chop all vegetables. Store everything separately in the refrigerator. Then, when your guests arrive, you’ll only need to fry the beef and quickly assemble the dish, which takes about 15 minutes.
Q: Is there a way to make this dish healthier?
A: Yes! Try these modifications for a lighter version: 1) Instead of deep-frying, toss the cornstarch-coated beef with 1 tablespoon of oil and air-fry at 400°F for 8-10 minutes, or bake in a hot oven (425°F) on a wire rack until crispy, 2) Reduce the honey and sweet chili sauce by half and increase the vegetables, 3) Serve over cauliflower rice or with extra stir-fried vegetables instead of white rice.
Q: How can I thicken the sauce if it’s too runny?
A: If your sauce needs thickening, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to make a slurry. Add this to the simmering sauce and stir until it reaches your desired consistency. Be careful not to add too much, as the sauce can thicken quickly and become gloopy.
Q: My garlic and ginger burned and tasted bitter. How can I prevent this?
A: Garlic and ginger burn easily due to their high sugar content. To prevent burning: 1) Make sure your wok isn’t too hot when adding them—medium-high heat is ideal, 2) Keep them moving constantly in the wok, 3) Consider adding them after the onions and peppers have started cooking, as the moisture from the vegetables will help prevent burning, or 4) If your wok is very hot, momentarily lift it off the heat when adding these ingredients.
Q: Can I use pre-minced garlic and ginger from a jar?
A: Fresh is always best for the most vibrant flavor, but in a pinch, pre-minced garlic and ginger will work. Use about 1 teaspoon of each to replace the fresh ingredients called for in the recipe. Just be aware that the flavor won’t be quite as bright and fresh as using freshly minced ingredients.
Conclusion
This Crispy Chili Beef recipe truly brings the magic of your favorite Chinese restaurant right into your home kitchen. The contrast between the crispy, tender beef and that sticky, flavor-packed sauce creates a dish that’s sure to become a regular in your cooking rotation. What I love most about this recipe is how it strikes that perfect balance of sweet, savory, and spicy notes while delivering an incredible texture experience you might have thought was only possible in restaurants.
Don’t be intimidated by the deep-frying step—with proper heat control and timing, it’s surprisingly straightforward and the results are absolutely worth it. Once you master the technique of creating that perfect crispy coating, you’ll find yourself applying it to other proteins and dishes as well.
What makes this recipe so special is its versatility. You can adjust the heat level to suit your family’s preference, swap in different vegetables based on what’s in season, or even change the protein while keeping that addictive sauce the same. It’s the kind of flexible recipe that becomes a foundation for countless delicious meals.
I encourage you to try this Crispy Chili Beef recipe next time you’re craving takeout. Not only will you save money, but you’ll also have the satisfaction of creating something truly spectacular from scratch. Your family or guests will be impressed, and you might just find that your homemade version becomes the new standard against which all restaurant versions are judged!
I’d love to hear how this recipe turns out for you! Leave a comment below sharing your experience, any modifications you made, or simply to let me know how it compares to your favorite restaurant version. Happy cooking!
Nutritional Information
- Calories: 390 per serving
- Protein: 22g per serving
- Fat: 24g per serving (6g saturated)
- Carbohydrates: 22g per serving
- Fiber: 1g per serving
- Sugar: 14g per serving
- Sodium: 950mg per serving
This Crispy Chili Beef is moderately high in calories due primarily to the frying process, but it delivers a good balance of protein and satisfying flavors. The higher fat content comes mainly from the oil used in frying, while the sugar content derives from the honey and sweet chili sauce in the glaze.
For a lighter version, consider these healthy modifications: try pan-frying the beef with just 1-2 tablespoons of oil instead of deep-frying, or even air-frying the cornstarch-coated beef with a light spray of oil. This can reduce the fat content by up to 50% while still achieving a crispy texture.
To reduce the sugar and carbohydrate content, cut the honey in half and use a reduced-sugar sweet chili sauce. You can increase the spice with fresh chilies to maintain flavor complexity without added sweetness.
For a more balanced meal, serve with brown rice instead of white rice for added fiber, and increase the vegetable content by adding more bell peppers, snow peas, or broccoli to the stir-fry. Adding extra vegetables not only boosts the nutritional value but also helps fill you up with fewer calories.
If you’re watching your sodium intake, reduce the soy sauce by half and ensure you’re using low-sodium soy sauce. You can add a splash of water to maintain the liquid volume needed for the sauce.
Remember that this dish is meant to be enjoyed as part of a balanced diet. The portion size indicated (serving 4 from 1 pound of beef) is moderate and reasonable when paired with vegetables and a sensible serving of rice or noodles.