Super crispy beef tossed with a sweet and sticky sauce – better than take out!
When it comes to take out, I am all about the sweet sauces. There’s something seriously addictive about something sweet and sticky tossed with a super crispy meat – sadly most of the time I end up with sweet and sticky soggy meat but that’s about to change because now we can make this at home totally tweaked with crispiness galore – better than take out! 🙂
One of the most delicious ways to enjoy take out is to have it as leftovers – sometimes even cold! This recipe will not maintain the crispiness the next day BUT it won’t be soggy either! It actually has a bit of a nice chew! Make once, enjoy twice – my kinda meal.
Most ingredients can be found at a local grocery store, except for hoisin sauce and shaoxing cooking wine which can be easily found at an Asian grocery store or online.
For this recipe, I usually use a top sirloin steak but this can easily be substituted with flank steak or skirt steaks as well.
This recipe uses quite a bit of soy sauce in it so it is very easy to over-do the saltiness which is why I used light soy sauce (reduced sodium soy sauce). If you don’t have reduced sodium soy sauce, cut back on the amount of soy sauce by a few tablespoons and replace it with water to dilute it a bit. As always do taste tests until you get it just the way you like it 🙂
PUTTING IT TOGETHER
Here are a few things I like to do to ensure maximum flavour and texture!
Marinade & Beef Shape Tidbits
For the marinade, I like to use a food processor to blitz everything together. It makes it more like paste which coats the beef quite nicely so each piece of beef has crazy flavour! However, I know not everyone has a food processor kicking around so you can do this by hand as well, just make sure to finely chop it or grate it. Eating chunks of ginger is not fun 🙂
How you cut the beef is totally your preference in this recipe! 🙂 However, I do like to cut them into 1 cm thin strips – gives me more surface area for more crispies! Woohoo!
If your steak is more than 1 cm thick, cut the strips in half length-wise again.
Extra Crispy Beef? Yes Please!
There are a few things I like to do to make sure the beef is as crispy as it can be:
- Use a Lot of Potato Starch – There is quite a bit of potato starch in the recipe – it’s intentional! To get the beef extra crispy, you will need to coat the beef twice (after it has marinated). The first time you coat the beef with 1/2 cup of corn starch you will notice that the moisture in the beef will just sop up that starch. After 10 minutes, starch it again with the other 1/2 cup of corn starch and it should be nicely coated! Just keep in mind that the recipe is using 1.5 lbs of beef so cut back on the starch if you are using less beef.
Note: After you toss the beef with starch, you might notice that the beef will clump together – not a big deal, use your fingers to separate it before frying it up.
- Make Sure the Oil is Hot – When you are ready to deep fry the beef, make sure the oil is hot before adding the beef in. To test if the oil is hot enough, add a small piece of beef in. It should sizzle instantly. If the oil is not hot enough the beef will end up soggy and absorb all the oil. 🙁 To maintain a consistent hot oil, cook the beef in batches so you don’t have too many things in the pan at once dropping the temperature.
- Double Fry All the Thingz! – Double frying does wonders to making things extra crispy. Since the beef is cut very thinly, you only need to fry it for 1 minute the first time, and another 1 minute the second time! Quick!
If you need me, I’ll be here drinking the sauce.
Super crispy beef tossed with a sweet and sticky sauce – better than take out!
- 1.5 lbs top sirloin steak (any type of beef works – flank steak, skirt steak)
- 1 cup potato starch (divided in half), (can be substituted with corn starch, but it won’t be as crispy)
- 1 small onion
- 2 cloves garlic
- 4–5 slices of ginger (sliced thin, 2–3 mm)
- 1 tablespoon light soy sauce (reduced sodium)
Sweet and Sticky Sauce
- 3/4 cup honey
- 1/4 cup + 2 tablespoons light soy sauce (reduced sodium)
- 1/2 cup water
- 1 tablespoon hoisin sauce
- 1/2 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon shaoxing cooking wine
- 5 teaspoons corn starch (for corn starch slurry thickener)
- 6 teaspoons water (for corn starch slurry thickener)
Garnish & Toppings (Optional)
- 1–2 stalks green onion (chopped)
- toasted sesame seeds
Marinate the Beef
- 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)
- 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)
- Add the marinade and 1 tablespoon of soy sauce to the beef and mix well and marinade it in the fridge for 1 hour (or 20-30 minutes in room temperature)
Deep Frying the Beef
- 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
- While you are waiting for the meat, heat up a heavy bottom pot (or wok) set the temperature of the oil to 375F (191C) (or medium heat) and add at least 1 inch of oil and wait for it to get hot.
- Once the beef has sat 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.
- 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)
- Deep fry the beef for 1-2 minutes, and remove it from the pot onto a plate with parchment paper or newspaper.
- 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.
Sweet & Sticky Sauce Time!
- Remove all the oil from the pot and set it back on the stove on medium low heat
- Add in all the sauce ingredients, except the corn starch slurry ingredients.
- Stir until everything is combined well and wait until it comes to a low rolling boil
- 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.
- Add in the crispy beef and coat it with the sauce
- Serve immediately! Goes amazing with plain rice. 🙂
- You can double up the sauce ingredients to make more sauce if you love things super saucey. This stuff is amazing drizzled on plain white rice! 🙂
- If you’re pressed for time, shorten the marinating time to 30-40 minutes by leaving the beef in room temperature for 20-30 minutes – instead of in the fridge for an hour.
- They key to a crispier beef is hot oil and double frying! 🙂
- No low sodium soy sauce? No problem! Cut back the amount of soy sauce by a few tablespoons and replace it with water to dilute it for a lighter and less salty soy sauce.
- This is amazing with a bit of heat as well! Add a few chopped up peppers while you are cooking the sauce or add a few teaspoons of cayenne pepper for a bit of a kick!
- Serving Size: 1 Serving
- Calories: 684 kcal
- Sugar: 29 g
- Sodium: 873 mg
- Fat: 26 g
- Carbohydrates: 67 g
- Protein: 38 g
Keywords: crispy beef
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