A bold Asian-inspired dish that combines tender beef strips with a rich, spicy sauce full of deep, fiery flavors. This recipe delivers a perfect balance of heat, savoriness, and aroma, making it ideal for lovers of spicy food. It is best served hot with steamed white rice for a complete and satisfying meal.
⏱ Cooking Time
40 minutes
👥 Serves
4 people
🥩 Ingredients
500 g beef (thinly sliced against the grain)
1 celery stalk (stems only)
4 green onions (white parts only)
Salt (to taste)
1 tbsp rice vinegar
5 tbsp vegetable oil (or as needed)
8 dried red chilies
3 tbsp chili paste
3 cups water
1 tbsp dark soy sauce
3 tsp cornstarch (dissolved in 3 tbsp water)
👨🍳 Method
Season the beef with salt and rice vinegar. Let it marinate for 10–15 minutes while preparing the other ingredients.
Cut celery and green onion into 5 cm pieces.
Heat 3 tablespoons of oil in a wok until it starts to smoke lightly. Add dried chilies and stir for 1 minute until fragrant. Then remove the chilies, leaving the oil in the pan.
In the same wok, sauté celery and green onions for 1 minute. Add a pinch of salt, then set aside on a serving plate.
Add a little more oil if needed, then stir-fry chili paste for 30 seconds until aromatic.
Pour in water and soy sauce, bring to a boil, then lower the heat.
Mix the beef with the dissolved cornstarch, then add it to the pan. Cook until the beef is fully done and the sauce thickens.
Pour the beef and sauce over the cooked vegetables.
Sprinkle the fried chili oil mixture on top.
Heat 2 tablespoons of oil until very hot, then carefully pour it over the dish for extra aroma and flavor.
Serve immediately while hot, preferably with white rice.
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