Description
Chinese-inspired crispy beef offers a perfect balance of crunch and sweet-savory flavors. Glazed with a tantalizing sauce, this dish brings restaurant-quality excitement to home kitchens and will satisfy your craving for bold, irresistible Asian cuisine.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds (680 grams) top sirloin steak
- 1 cup (120 grams) potato starch
- Oil for deep frying (peanut, canola, or vegetable oil)
Marinade Ingredients:
- 1 small onion
- 2 cloves garlic
- 4–5 slices ginger
- 1 tablespoon light soy sauce (reduced sodium)
Sauce and Seasoning Ingredients:
- ¾ cup (255 grams) honey
- ¼ cup + 2 tablespoons (90 milliliters) light soy sauce (reduced sodium)
- ½ cup (120 milliliters) water
- 1 tablespoon hoisin sauce
- ½ tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon shaoxing cooking wine
- 5 teaspoons corn starch
- 6 teaspoons water
Garnish:
- 1–2 stalks green onion, chopped
- Toasted sesame seeds
Instructions
- Meticulously slice beef into thin 1-centimeter (0.4-inch) strips, ensuring uniform thickness for consistent cooking.
- Create a flavor-packed marinade by pulverizing fresh onion, garlic, and ginger into a fragrant paste using a food processor.
- Thoroughly blend the aromatic paste with beef strips and soy sauce, allowing the meat to absorb the rich flavors.
- Let the marinated beef rest in the refrigerator for 1 hour or at room temperature for 20-30 minutes to enhance flavor penetration.
- Delicately coat each beef strip with potato starch, ensuring a light, even layer for optimal crispiness.
- Heat vegetable oil in a heavy-bottomed pot to 375 degrees Fahrenheit (190 degrees Celsius), using a deep-fry thermometer for precision.
- Carefully lower beef strips into the hot oil in small batches, preventing overcrowding and maintaining oil temperature.
- Fry beef for 1-2 minutes until golden brown and crispy, then remove and drain on paper towels.
- For extra crunch, perform a second frying, briefly immersing the beef strips to achieve maximum crispiness.
- Cleanse the pot and prepare the sweet and sticky sauce by combining sauce ingredients over medium-low heat.
- Bring the sauce to a gentle boil, then introduce corn starch slurry to achieve desired thickness and glossy consistency.
- Generously coat the crispy beef strips with the luxurious sauce, ensuring complete and even coverage.
- Plate immediately and serve alongside steamed white rice for a perfect flavor and texture complement.
Notes
- Marinating transforms ordinary steak into a flavor-packed, tender meat experience with minimal effort.
- Potato starch creates an incredibly light, crispy coating that’s far superior to regular flour or cornstarch.
- Double-frying technique ensures maximum crunchiness and helps maintain the beef’s perfect golden exterior.
- Corn starch slurry acts as a magical thickening agent, giving the sauce its glossy, restaurant-quality consistency.
- Serve immediately after coating to preserve the beef’s delightful crispiness and prevent soggy texture.
- Room temperature or refrigerated marinating works, offering flexibility for meal preparation timing.
- Prep Time: 1 hour 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 540 cal
- Sugar: 35 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg