fake out

Crispy beef is one of our favorite take-out items to order but now we can make it in the convenience of our own home!

Take-Out, Fake-Out: Crispy Beef

stir fry steak slices

tbsp low-sodium soy sauce (divided)

cornstarch

navel orange

tbsp molasses

tbsp rice vinegar

tsp sesame oil

jalapeño (de-seeded and thinly sliced)

garlic (minced)

tsp ginger

tsp red pepper flakes

scallions (chopped (for garnish))

canola oil (for frying)

In a large bowl, toss beef strips in 1 tbsp. soy sauce then sprinkle cornstarch on top and toss to coat evenly. Place coated beef on a wire rack atop a baking sheet and place into freezer for 45 minutes. You'll need to do this because the freezer will dry out the surface moisture of the beef thus helping with the crispiness of the beef.

In the meantime, using a vegetable peeler, peel the outer zest of the orange into long strips then slicing them into thinner strips. Cut the orange in half and juice it until you get 1/4 cup of fresh orange juice.

Place the orange zest strips, orange juice, the remaining 2 tbsp. of soy sauce, molasses, rice vinegar, sesame oil, jalapeño slices, garlic, ginger, and red pepper flakes in a medium bowl and whisk to combine.

When ready, heat up a canola oil in a large, heavy-bottomed pot, such as a dutch-oven, to 375 degrees Fahrenheit. Set up a large plate lined with two layers of paper towels.

Once the fryer has reached the correct temperature, gently place 1/3 of the beef into the pot. You don't want to place all of it at once or else it'll drop the temperature too low and you don't want the beef strips to clump :)

Fry the beef strips for about 3 minutes. They will be a nice golden brown. Remove with slotted spoon or spider strainer and place onto lined plate. Repeat until all the beef strips have been fried.

In a large skillet over medium high heat, add the soy sauce mixture with the orange zest strips to the pan. Bring to a boil then lower the heat to a simmer and cook for about 3 minutes. Remove from heat then add the fried beef strips to the pan and toss to coat evenly.

Serve warm over white rice and enjoy!

These crispy, golden, air-fryer vegan egg rolls are filled with tofu and veggies. They are easy to make and so crave-worthy.

Easy Air-Fried Vegan Eggrolls

vegan eggroll wrappers

block extra firm tofu (drained, pressed and cubed)

pre-cut coleslaw mix (green cabbage, carrots and purple cabbage)

tbsp dark soy sauce

soy sauce

tbsp toasted sesame oil

tsp ginger (minced)

In a large and deep skillet, heat the sesame oil over medium heat and then add the crumbled tofu. Set the timer for 5 minutes and do not move the tofu until it sounds.

Stir the tofu and then make space in the center of the pan to add the garlic and ginger. Cook without stirring for 2-3 minutes then mix into the tofu mixture.

Add the dark soy sauce and cook for 2-3 minutes stirring to distribute throughout the tofu mixture. It will resemble ground pork.

Add the shredded coleslaw veggies and the light soy sauce. Cook for 5 minutes, stirring often. Then turn off the heat and let the mix cool.

Set up a station to make the eggrolls with the wrappers and a small bowl of water to dip your fingers in to seal the little eggroll packages.

One at a time, take a wrapper and put about 3 tbsp of the filling in the middle and spread it horizontally in a line. Fold the sides up around the mixture slightly and then roll the side closest to you around the mixture. It is very similar to rolling a burrito. Use your finger to wet the edge to make a seal once you have made your little package. Do this with all 12.

Once finished, spray the air fryer basket with oil and place the eggrolls inside. Depending on the size of your air-fryer, this may take two rounds of cooking. Do not let the eggrolls touch one another.

Spray the tops with oil and then air fry at 400 degrees for 5 minutes. Carefully flip them with tongs and air-fry for an additional 5 minutes.

Serve with dipping sauce of choice. I like Thai sweet chili sauce, hoisin or soy sauce.

Phenomenal recipe! My third time making this. So easy, customizable and satisfying. Comes out perfect every time

Sweet, sticky and crunchy sesame chicken that will have you rethinking your weekly takeout order!

Sesame Chicken

1.5 lbs boneless skinless chicken breasts

tamari

Tablespoons rice wine vinegar

chicken broth

sugar

cornstarch + 2 teaspoons

avocado oil

red pepper flakes

Tablespoons sesame seeds

onions

jasmine rice

In a medium bowl combine sugar, tamari, rice wine vinegar and chicken broth. Set aside.

In a separate bowl, combine chicken pieces with the egg whites and cornstarch, stir until chicken is coated.

Heat the oil in a large skillet or wok until hot. Fry chicken until golden on both sides about 4-5 minutes depending how big your pieces are. You may need to work in batches. Once the chicken is cooked through remove and drain on paper towels.

Leaving a few tablespoons of oil in the wok reduce the heat to medium and saute the garlic and red pepper flakes for 30 seconds, just until fragrant.

Add the tamari sauce mixture to the skillet and increase the heat to medium high. Simmer 10 minutes. then whisk in the remaining cornstarch. When the sauce has thickened add the chicken and toss to coat.

Whisk the remaining cornstarch into 2 tablespoons of water and add to the skillet. When the sauce has thickened add the chicken and toss to coat.

Garnish with green onions, sesame seeds, and serve over jasmine rice and broccoli if desired.

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Top Tags

Take-Out, Fake-Out: Crispy Beef

Easy Air-Fried Vegan Eggrolls

Sesame Chicken

Top 3 fake out recipes from across the web

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

Top Tags

Take-Out, Fake-Out: Crispy Beef

Easy Air-Fried Vegan Eggrolls

Sesame Chicken

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