Description
This Crispy Beef recipe features tender stir-fry steak slices coated in cornstarch, frozen briefly for extra crispiness, and deep-fried to a golden brown. The crispy beef is then tossed in a vibrant, tangy orange-soy sauce infused with molasses, jalapeño, garlic, and ginger, creating a perfectly balanced sweet, spicy, and savory dish. Ideal for serving over steamed white rice, this recipe yields a delicious, restaurant-quality meal using simple ingredients and straightforward techniques.
Ingredients
Scale
Beef and Coating
- 1 ½ pounds (680 g) stir fry steak slices or sirloin steak, thinly sliced (about 1/4-inch thick), pre-sliced
- 1 tablespoon low-sodium soy sauce
- 6 tablespoons cornstarch
- 4 cups (946 ml) canola oil, for frying
Sauce
- 1 medium-sized navel orange (zest peeled and sliced, then juiced for 1/4 cup juice)
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons molasses
- 1 tablespoon rice vinegar
- 1 ½ teaspoon sesame oil
- 1 jalapeño, de-seeded and thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger (or 1/2 teaspoon ground ginger)
- ½ teaspoon red pepper flakes
- 2 scallions, chopped (for garnish)
Instructions
- Prep and Coat the Beef: In a large bowl, toss the beef strips with 1 tablespoon of low-sodium soy sauce to lightly season. Sprinkle the 6 tablespoons of cornstarch over the beef and toss until each piece is evenly coated. Arrange the coated beef slices on a wire rack placed over a baking sheet, then freeze for 45 minutes; this drying step enhances the crispiness when fried.
- Prepare the Sauce: Using a vegetable peeler, remove zest strips from the orange and slice them thinly. Juice the orange to measure 1/4 cup of fresh juice. In a medium bowl, whisk together the orange zest and juice, 2 tablespoons soy sauce, molasses, rice vinegar, sesame oil, sliced jalapeño, minced garlic, grated ginger, and red pepper flakes until fully combined.
- Heat the Oil: In a large heavy-bottomed pot or Dutch oven, heat the canola oil to 375°F (191°C). Line a large plate with double-layered paper towels to drain fried beef.
- Fry the Beef: Carefully add one-third of the beef slices to the hot oil, frying without crowding for about 3 minutes or until golden brown and crispy. Remove with a slotted spoon or spider strainer and transfer to the paper towel-lined plate. Repeat this process with the remaining beef in batches to maintain oil temperature and ensure crispiness.
- Cook the Sauce: In a large skillet over medium-high heat, pour in the prepared orange-soy mixture. Bring it to a boil, then reduce the heat and simmer for about 3 minutes until the sauce slightly thickens and becomes glossy. Remove from heat to prevent over-thickening or burning.
- Toss Beef with Sauce: Add the fried beef strips into the skillet with the thickened sauce and toss thoroughly to coat each piece evenly, ensuring all strips absorb the flavor.
- Serve and Garnish: Transfer the coated crispy beef to serving plates. Sprinkle chopped scallions on top as a fresh garnish. Serve warm, ideally accompanied by steamed white rice for a complete meal. Enjoy!
Notes
- Freezing the coated beef before frying is a key step to ensure extra crispiness by drying the surface.
- Do not overcrowd the frying pot; frying in batches is necessary to maintain oil temperature and achieve perfect crispiness.
- The sauce can be adjusted for spice level by adding more or less jalapeño and red pepper flakes according to your taste.
- Serve the crispy beef immediately after coating with sauce to keep the texture crisp and fresh.
- Make sure the oil temperature reaches 375°F for optimal frying results and to avoid greasy beef.
- Canola oil is recommended for its high smoke point and neutral flavor, but other neutral oils suitable for frying can be substituted.
