crispy beef

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

Sweet and Sticky Crispy Beef

1.5 lbs top sirloin steak

potato starch

onion

garlic

ginger ((sliced thin, 2-3 mm))

soy sauce ((reduced sodium))

honey

water

hoisin sauce

rice vinegar

sesame oil

shaoxing cooking wine

corn starch

green onion (chopped)

sesame seeds

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)

Marinate 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.

Deep Frying the Beef

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. :)

Sweet &amp; Sticky Sauce Time!

This Chinese crispy beef is a restaurant-quality recipe featuring super crispy strips of beef smothered in a sweet tangy glaze. Easy to prepare and loaded with flavor, your Asian dinner will be ready in just 30 minutes.

Chinese Crispy Beef Recipe

sirloin

soy sauce

cornstarch (divided)

carrot (thinly

red chili (seeded and sliced, optional)

oil (for frying)

tbsp honey

tbsp sweet chili sauce

tbsp rice vinegar

garlic (minced)

tsp potato starch

Toss beef strips with soy sauce and 2 tablespoons of cornstarch; set aside.

To make the the sauce, combine soy sauce, honey, sweet chili sauce, rice vinegar, garlic, and starch in a small mixing bowl; mix well and set aside.

Coat the beef again with the remaining cornstarch to ensure it is thoroughly coated.

Heat 1/4 cup of oil in a skillet over medium high heat until hot. Add a small batch of beef strips, shaking off the excess starch, and fry until lightly golden; about 1-2 minutes. Remove the beef strips using a metal wire strainer and place on a wired rack or a plate lined with a paper towel. Repeat with the next batch.

Note: If you put too many beef strips at once, they might stick to each other and you will end up with a giant ball of meat instead of small bite-sized strips. Doing small batches is key for a successful deep fry for this recipe.

Once the first fry is completed, do the second deep fry (again in small batches) until the beef turns deep brown and crispy, about 1 minute. Strain the beef with a metal strainer and transfer onto a wired rack.

Wipe the extra oil off the skillet, leaving about 1 tablespoon behind. Add shredded carrot and stir fry for 1 minute until slightly soft. Add green onion and chili (if using) and stir for 10 seconds.

Pour the reserved sauce mixture in a skillet. It should bubble and thicken right away. When the sauce is reduced and thickened to a sticky glaze (about 10 seconds), return the beef strips and toss together to coat evenly.

Garnish with toasted sesame seeds if you wish. Serve the crispy beef immediately with rice.

Enjoy this incredible crispy Korean beef (bassak bulgogi) without the marinating step. It&#039;s easy and quick to prepare for a weeknight dinner.

30-Minute Crispy Korean Beef

lb beef sirloin (thinly sliced)

green onion (finely chopped)

sweet rice wine (mirim)

brown sugar

tbsp minced garlic

ginger paste

tbsp sesame oil

tsp pepper

Spread the beef over the cutting board and pound strong with the back of your knife all over the meat. Do not cut through. Flip the meat to the other side and do the same. Gather up the meat and cut 3-4 times.

In a large mixing bowl, mix the rest of ingredients together except oil.

Add the beef to the sauce, and toss to coat as you are kneading the meat. Let it sit on the room temperature for 10 minutes.

Heat a heavy bottom skillet until very hot. Drizzle a little oil and spread a small amount of beef mixture thinly on a hot skillet. It should sizzle immediately. Cook for 2 minutes, turn to the other side and cook for another 1 minute. The meat should have some caramelized surface.

Serve hot with rice and a simple side salad. Enjoy!

https://content.jwplatform.com/videos/nTYSv8MH.mp4

This ground beef bulgogi recipe makes an easy Korean beef bowl within 20 minutes. It is perhaps one of the most satisfying ground beef recipes.

Ground Beef Bulgogi (Korean Beef Bowl)

Looking for a spicy and more-ish dish? These banging ramen-inspired bowls are packed with crispy beef and deliciously chewy noodles. Check it out.

Crispy Sesame Beef Noodle Bowls

Beef Mince

Pak Choi

Chilli Flakes

Sesame Oil

Spring Onion

Chicken Stock

Soy Sauce

Egg Noodle

Start by boiling your eggs for 6 minutes. 

Afterwards, place them into an ice cold bowl of water and allow the eggs to chill for 5 minutes.

Beef Time. Add a good drizzle of veg oil to a frying pan. Add your beef and break it up with a spoon.

Finely chop your ginger, garlic and slice your spring onions. Add them to the pan once the beef is nice and crispy. Add your soy sauce, chilli flakes (save a pinch for later), sesame oil and mix together.

Add your chicken stock to a saucepan. Once the stock is hot, add your egg noodles. When the noodles have softened, add your pieces of pak choi to the saucepan. Mix everything together. Once the pak choi has cooked through, it’s assembly time.

Add your noodles to a bowl, spoon in a few ladles of stock followed by the pak choi. Add the beef to your bowl and one boiled egg, cutting it open to reveal that runny yolk. Sprinkle some chilli flakes over the top and repeat for each bowl. Now, tuck into to this warming and tasty dish.

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6154315226001

Top 4 crispy beef recipes from across the web

The most viewed crispy beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sweet and Sticky Crispy Beef

Chinese Crispy Beef Recipe

30-Minute Crispy Korean Beef

Crispy Sesame Beef Noodle Bowls

Top 4 crispy beef recipes from across the web

The most viewed crispy beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet and Sticky Crispy Beef

Chinese Crispy Beef Recipe

30-Minute Crispy Korean Beef

Crispy Sesame Beef Noodle Bowls

The most viewed crispy beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine