Chili Crisp Beef
Ultra-tender strips of beef, seared and then simmered in a sweet/savory glaze of soy, honey, chili crisp, and sesame – served over tender ramen noodles so you don’t miss a drop of the mind-blowing sauce!
This is one of the best dishes you will ever make! The sauce is incredibly flavorful, and perfectly balances sweet, savory, and fiery. Salty soy, nutty sesame, sweet honey and mirin, and fiery chili crisp unite to create a magical, syrupy sauce. You’ll be licking your plate clean. Plus, I have a trick for creating the most tender beef you’ve ever had.
Serve this chili crisp beef over ramen noodles so you don’t miss a drop of the sauce. There’s plenty of sauce so you can coat the noodles with ease.
Is chili crisp spicy? That depends on who you ask. Some find it mildly spicy, but it’s also got some sweetness, saltiness, umami, and a garlicky crunch. If you’re uncertainly, give the chili crisp a little taste and then decide how much to add. I find that chili crisp adds a delicious kick, but it’s not overly fiery.
Can you make this dish with chicken or pork? Absolutely! Simply slice your protein into thin strips and proceed as directed!
What should you serve with your chili crisp beef? You need little else to complete these meal, so I suggest some sort of green vegetable or salad on the side.
Chili Crisp Beef
Ingredients
- 1 1/2 pounds steak of choice, such as top sirloin, round, skirt, or flank steak, sliced against the grain into thin strips
- 1 teaspoon baking soda
- 1 tablespoon vegetable oil or canola oil, or any neutral oil
For the Sauce
- 1/4 cup soy sauce
- 1/4 cup water
- 3 tablespoons chili crisp, or more/less to taste
- 3 tablespoons honey
- 1 tablespoon mirin, Shaoxing wine, or dry white wine
- 2 teaspoons corn starch
- 1 teaspoon sesame oil
For Serving
- 2 to 3 packets cooked ramen noodles, discard the seasoning packets
- Chopped green onions, optional
- Toasted sesame seeds, optional
Instructions
- In a medium bowl, combine the beef and baking soda and toss to coat the meat well. Let stand at room temperature for 15 minutes. This guarantees perfectly tender beef.
- Meanwhile, whisk together all the sauce ingredients. Whisk until the cornstarch is fully dissolved.
- Heat the oil in a large skillet over medium-high heat. Add the steak and cook until browned on all sides, stirring frequently. Whisk the sauce again to make sure the cornstarch isn’t stuck to the bottom, then add the sauce to the skillet. Bring to a simmer and cook for 1 to 2 minutes, until the sauce thickens.
- Serve the beef over the ramen noodles and top with green onions and sesame seeds, if using.