Sweet and Sticky Crispy Beef
Gallery Of Sweet and Sticky Crispy Beef
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> Super crispy beef tossed with a sweet and sticky sauce – better than take out!
When it comes to take out, I am all about the sweet sauces. There’s something seriously addictive about something sweet and sticky tossed with a super crispy meat – sadly most of the time I end up with sweet and sticky soggy meat but that’s about to change because now we can make this at home totally tweaked with crispiness galore – better than take out! ????
One of the most delicious ways to enjoy take out is to have it as leftovers – sometimes even cold! This recipe will not maintain the crispiness the next day BUT it won’t be soggy either! It actually has a bit of a nice chew! Make once, enjoy twice – my kinda meal.
Most ingredients can be found at a local grocery store, except for hoisin sauce and shaoxing cooking wine which can be easily found at an Asian grocery store or online.
For this recipe, I usually use a top sirloin steak but this can easily be substituted with flank steak or skirt steaks as well.
This recipe uses quite a bit of soy sauce in it so it is very easy to over-do the saltiness which is why I used light soy sauce . If you don’t have reduced sodium soy sauce, cut back on the amount of soy sauce by a few tablespoons and replace it with water to dilute it a bit. As always do taste tests until you get it just the way you like it ????
Here are a few things I like to do to ensure maximum flavour and texture!
For the marinade, I like to use a food processor to blitz everything together. It makes it more like paste which coats the beef quite nicely so each piece of beef has crazy flavour! However, I know not everyone has a food processor kicking around so you can do this by hand as well, just make sure to finely chop it or grate it. Eating chunks of ginger is not fun ????
How you cut the beef is totally your preference in this recipe! ???? However, I do like to cut them into 1 cm thin strips – gives me more surface area for more crispies! Woohoo!
If your steak is more than 1 cm thick, cut the strips in half length-wise again.
There are a few things I like to do to make sure the beef is as crispy as it can be:
- Use a Lot of Potato Starch – There is quite a bit of potato starch in the recipe – it’s intentional! To get the beef extra crispy, you will need to coat the beef twice . The first time you coat the beef with 1/2 cup of corn starch you will notice that the moisture in the beef will just sop up that starch. After 10 minutes, starch it again with the other 1/2 cup of corn starch and it should be nicely coated! Just keep in mind that the recipe is using 1.5 lbs of beef so cut back on the starch if you are using less beef.
Note: After you toss the beef with starch, you might notice that the beef will clump together – not a big deal, use your fingers to separate it before frying it up.
- Make Sure the Oil is Hot – When you are ready to deep fry the beef, make sure the oil is hot before adding the beef in. To test if the oil is hot enough, add a small piece of beef in. It should sizzle instantly. If the oil is not hot enough the beef will end up soggy and absorb all the oil. ???? To maintain a consistent hot oil, cook the beef in batches so you don’t have too many things in the pan at once dropping the temperature.
- Double Fry All the Thingz! – Double frying does wonders to making things extra crispy. Since the beef is cut very thinly, you only need to fry it for 1 minute the first time, and another 1 minute the second time! Quick!
If you need me, I’ll be here drinking the sauce.
- Author: Joyce | Pups with Chopsticks
- Category: Main, Asian, Takeout