Crispy teriyaki beef with hot chilies, with Jasmine rice

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

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Oh, this recipe is incredible, we finally got it just right! Better than any take-out around! Thinly sliced, finest beef, crispy fried and lavishly smothered in a reduction of ginger-laced teriyaki that clings to every bite. This is the recipe for keeping.

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Ingredients

2 (6-ounce) rib-eye or sirloin steaks, thinly sliced

4 tablespoons cornstarch

Vegetable oil, for frying

1 hot red chili, seeded and thinly sliced

2 cups cooked Jasmine rice (we suggest Rooster brand)

Teriyaki glaze

¼ cup organic Tamari soy sauce

¼ cup brown sugar, packed

2 tablespoons freshly squeezed orange juice

2 cloves garlic, minced

1 tablespoon ginger, freshly grated

1 tablespoon Sriracha, optional

1 teaspoon sesame oil

1 teaspoon sesame seeds

1 green onion, thinly sliced

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Preparation

To thinly slice beef, place steaks in freezer to harden slightly then thinly slice with very sharp knife.

In large bowl, combine steak and 2 tablespoons cornstarch, tossing to coat and letting the steak absorb the cornstarch. Add remaining 2 tablespoons cornstarch just before frying.

To fry, heat vegetable oil in large skillet or wok over medium heat. Working in batches, cook steak until golden and crisp, about 2-3 minutes. Transfer to paper towel-lined plate. Place chilli peppers in same skillet for few seconds, removed and set aside.

For glaze, in medium saucepan over medium heat, combine soy sauce, brown sugar, orange juice, vinegar, garlic, ginger, Sriracha, and sesame oil until slightly thickened, about 1-2 minutes. Stir in steak and chilis and gently toss to combine.

Serve immediately, garnished with sesame seeds and green onion, with Jasmine rice.