Sweet and Sticky Crispy Beef
Super crispy beef tossed with a sweet and sticky sauce - better than take out!
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
- 1.5 lb top sirloin steak ((any type of beef works - flank steak, skirt steak))
- 1 cup potato starch
- oil (for deep frying) ((see notes, for type of oil))
- 1 small onion
- 2 clove garlic
- 4-5 slice ginger ((sliced thin, 2-3 mm))
- 1 tbsp light soy sauce ((reduced sodium))
- 3/4 cup honey
- 1/4 cup + 2 tablespoons light soy sauce ((reduced sodium))
- 1/2 cup water
- 1 tbsp hoisin sauce
- 1/2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp shaoxing cooking wine
- 5 tsp corn starch
- 6 tsp water
- 1-2 stalk green onion (chopped)
- toasted sesame seeds
Instructions
- 1
Slice the steak into 1 cm wide strips and place it in a bowl. (If your steak is more than 1 cm thick, cut the strips in half again length-wise)
- 2
In a food processor, blitz the onion, garlic, and ginger until it is a paste. (If you do not have a food processor, you can grate them or chop it very finely by hand, just make sure the ginger bits are very tiny)
- 3
Add the marinade and 1 tablespoon of soy sauce to the beef and mix well and marinate it in the fridge for 1 hour (or 20-30 minutes at room temperature)
- 4
After the beef has marinated, dust 1/2 cup of potato starch (or corn starch) on the beef and use your fingers to loosely coat the beef with it. Let it sit for 10 minutes
- 5
While you are waiting for the meat to marinate, heat up a heavy bottom pot (or wok) and set the stove to medium heat. Add at least 1 inch of oil to the pot and wait for it to get hot. (It should reach a temperature of 375F). I like to poke a wooden chopstick, or the handle of a wooden spoon into the oil and wait for it to bubble. Once it bubbles, the oil is hot enough.
- 6
Once the beef has marinated for 10 minutes, dust the other 1/2 cup of potato starch (or corn starch) on the beef again to lightly re-coat the beef and lightly dust off any excess starch. Deep fry it immediately.
- 7
Using your fingers separate the beef if they are clumped together and deep fry it in the oil in small batches (make sure the oil is hot but not smoking - to test if the oil is hot enough, add 1 small piece of beef first and see if it instantly sizzles)
- 8
Deep fry the beef for 1-2 minutes, and remove it from the pot onto a plate with parchment paper or newspaper.
- 9
Once all the beef has been cooked once (first fry), add all of it back in for the second deep fry for 1 more minute.
- 10
Remove all the oil from the pot and set it back on the stove on medium low heat
- 11
Add in all the sauce ingredients, except the corn starch slurry ingredients.
- 12
Stir until everything is combined well and wait until it comes to a low rolling boil
- 13
In a small bowl, combine the corn starch and cold water to make a corn starch slurry and add it into the sauce and keep stirring until the sauce has thickened. Turn off the heat.
- 14
Add in the crispy beef and coat it with the sauce
- 15
Serve immediately! Goes amazing with plain rice. :)