Save to Pinterest This dish features thinly sliced beef, marinated and then coated in a light batter before being deep-fried to a crispy golden texture. The beef is quickly tossed in a flavorful sweet and tangy sauce made from soy, vinegar, hoisin, brown sugar, and sesame oil to create a rich, well-balanced coating. Aromatic garlic, fresh ginger, and spring onions add depth while toasted sesame seeds garnish the dish for extra crunch. Perfect for a home-cooked takeout-style main served with steamed rice or vegetables.
The first time I made this crispy beef, I was craving that perfect balance of crunch and tang that usually only takeout nails. Experimenting in my own kitchen, I discovered how to get golden, crispy strips that soak up a sweet and slightly spicy sauce—totally addictive and way better than delivery.
I’ll never forget when unexpected guests popped by, and I whipped up this dish last minute. Watching their eyes light up at that crispy bite was a proud kitchen moment that made me realize this recipe was a keeper.
Ingredients
- Beef: I always reach for flank steak or sirloin sliced thin against the grain for that tender, juicy bite.
- Marinade ingredients: A little soy sauce, Shaoxing wine, and cornstarch help tenderize and prepare the beef for frying.
- Batter & Frying: A mix of cornstarch and flour makes the crust super crispy when fried in vegetable oil.
- Sauce: The blend of soy sauce, rice vinegar, hoisin sauce, brown sugar, ketchup, and sesame oil brings the sweet and tangy magic.
- Aromatics & Garnish: Fresh garlic, ginger, spring onions, and optional chili pack a punch, finished with toasted sesame seeds for a nutty crunch.
Instructions
- Get Everything Ready:
- Start by marinating the beef strips in soy sauce, Shaoxing wine, and cornstarch. The mix softens the meat just right while you prepare your batter.
- Coat and Fry:
- Dredge each beef strip in the cornstarch and flour mix, shaking off the extra to prevent clumps. Heat your oil until it's shimmering hot, then fry in batches until the outside is just golden and irresistibly crispy—the sizzling sound is pure satisfaction.
- Whisk the Sauce:
- Combine soy sauce, rice vinegar, hoisin sauce, brown sugar, ketchup, and sesame oil. This sauce is the flavor base that ties everything together.
- Sizzle Aromatics:
- After draining fried beef, leave a tablespoon of oil in your wok for garlic and ginger. Stir-fry them until fragrant, the aroma will fill your kitchen with excitement.
- Bring It All Together:
- Add the sauce and let it simmer until it slightly thickens. Toss the crispy beef in quickly, coating each piece, then mix in spring onions and chili before turning off the heat. Sprinkle sesame seeds before serving.
Save to Pinterest One evening, this dish became more than dinner when my family gathered around the table, laughing and passing plates. It wasn't just food; it was a comforting celebration of togetherness.
Keeping It Fresh
For the best texture, avoid covering the crispy beef after frying—it softens the crunch. Instead, serve immediately or hold the crispy pieces on a rack to let excess oil drip away.
Serving Ideas That Clicked
Pair this beef with steamed jasmine rice or toss some stir-fried vegetables alongside for a complete meal. A splash of fresh lime juice over the top can brighten flavors unexpectedly well.
A Time This Recipe Saved the Day
When friends dropped by unannounced, I doubled this recipe and turned it into a weekend feast that everyone raved about long after. It’s a real crowd-pleaser.
- Don’t forget to have paper towels ready for draining to keep the beef crisp.
- If you like heat, that sliced red chili is a game changer to stir in gently.
- Make the sauce a day ahead to deepen the flavors and save some prep time.
Save to Pinterest Thanks for stopping by my kitchen—hope you enjoy this crispy beef as much as I do. Until next time, happy cooking and happy eating!
Your Recipe Questions Answered
- → How do I ensure the beef stays tender and crispy?
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Slice the beef thinly against the grain and marinate briefly with soy sauce, wine, and cornstarch. Dredge it in a cornstarch and flour mix before deep frying in hot oil for a crispy crust while keeping the inside tender.
- → Can I prepare the sauce in advance?
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Yes, mixing the sauce ingredients beforehand allows flavors to meld. Warm gently just before tossing with the crispy beef for fresh taste and texture.
- → What oil is best for deep frying this dish?
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Use a neutral vegetable oil with a high smoke point, such as canola or peanut oil, to achieve a crisp golden finish without imparting unwanted flavors.
- → How can I adjust the sweetness or tanginess in the sauce?
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Modify brown sugar or ketchup quantities to increase sweetness, or add more rice vinegar for a tangier flavor. Honey can be used as an alternative sweetener for variation.
- → Is double frying necessary for extra crispiness?
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Double frying the beef strips can enhance crunch by removing more moisture during the first fry and crisping further in the second, resulting in a superior texture.
