Sweet And Sticky Crispy Beef Recipes

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SWEET AND STICKY CRISPY BEEF



Sweet and Sticky Crispy Beef image

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

Provided by Joyce | Pups with Chopsticks

Categories     Asian     Main     Takeout

Time 1h

Number Of Ingredients 18

1.5 lbs top sirloin steak ((any type of beef works - flank steak, skirt steak))
1 cup potato starch
oil (for deep frying) ((see notes, for type of oil))
1 small onion
2 cloves garlic
4-5 slices ginger ((sliced thin, 2-3 mm))
1 tablespoon light soy sauce ((reduced sodium))
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
6 teaspoons water
1-2 stalks green onion (chopped)
toasted sesame seeds

Steps:

  • 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 marinate it in the fridge for 1 hour (or 20-30 minutes at room temperature)
  • 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 to marinate, heat up a heavy bottom pot (or wok) and set the stove to medium heat. Add at least 1 inch of oil to the pot and wait for it to get hot. (It should reach a temperature of 375F). I like to poke a wooden chopstick, or the handle of a wooden spoon into the oil and wait for it to bubble. Once it bubbles, the oil is hot enough.
  • Once the beef has marinated 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.
  • 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. :)

Nutrition Facts : ServingSize 1 Serving, Calories 684 kcal, Sugar 29 g, Sodium 873 mg, Fat 26 g, Carbohydrate 67 g, Protein 38 g

CRISPY CHILLI BEEF



Crispy chilli beef image

Ditch the takeaway and whip up this Chinese flash-fried steak with a sweet gingery sauce and red peppers

Provided by Cassie Best

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 15

350g thin-cut minute steak, very thinly sliced into strips
3 tbsp cornflour
2 tsp Chinese five-spice powder
100ml vegetable oil
1 red pepper, thinly sliced
1 red chilli, thinly sliced
4 spring onions, sliced, green and white parts separated
2 garlic cloves, crushed
thumb-sized piece ginger, cut into matchsticks
4 tbsp rice wine vinegar or white wine vinegar
1 tbsp soy sauce
2 tbsp sweet chilli sauce
2 tbsp tomato ketchup
cooked noodles, to serve (optional)
prawn crackers, to serve (optional)

Steps:

  • Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
  • Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
  • Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
  • Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
  • Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
  • Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
  • Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.

Nutrition Facts : Calories 454 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 2.2 milligram of sodium

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