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Sweet and Sticky Crispy Beef

  • Author: Joyce | Pups with Chopsticks
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4-5 Servings 1x
  • Category: Main, Asian, Takeout
  • Cuisine: Chinese, American

Description

Super crispy beef tossed with a sweet and sticky sauce – better than take out!


Scale

Ingredients

  • 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)

Beef Marinade

  • 1 small onion
  • 2 cloves garlic
  • 45 slices of ginger (sliced thin, 23 mm)
  • 1 tablespoon light soy sauce (reduced sodium)

Sweet and Sticky Sauce

Garnish & Toppings (Optional)


Instructions

Marinate the Beef

  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 marinade it in the fridge for 1 hour (or 20-30 minutes in room temperature)

Deep Frying the Beef

  1. 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
  2. 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.
  3. 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.
  4. 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)
  5. Deep fry the beef for 1-2 minutes, and remove it from the pot onto a plate with parchment paper or newspaper.
  6. 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!

  1. Remove all the oil from the pot and set it back on the stove on medium low heat
  2. Add in all the sauce ingredients, except the corn starch slurry ingredients.
  3. Stir until everything is combined well and wait until it comes to a low rolling boil
  4. 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.
  5. Add in the crispy beef and coat it with the sauce
  6. Serve immediately! Goes amazing with plain rice. 🙂


Notes

  • 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!

Nutrition

  • 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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