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Ingredients:
In a mixing bowl, combine cornstarch, flour, baking powder, salt, and black pepper.
Toss the sliced flank steak in the dry mixture until well coated.
Heat vegetable oil in a deep pan or fryer over medium-high heat.
Fry the coated beef slices in batches until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.
In a separate saucepan, combine sweet chili sauce, soy sauce, rice vinegar, minced garlic, and grated ginger. Heat over medium heat until warmed through and slightly thickened, stirring occasionally.
Once the beef is crispy, toss it in the sweet-chili glaze until evenly coated.
Directions:
Transfer to a serving platter and garnish with chopped scallions and sesame seeds if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 350 kcal per serving | Servings: 4 servings