Crispy Beef Sweet Tangy (Printer-Friendly)

Tender beef strips fried golden, then coated with a rich sweet and tangy sauce, served with aromatic garnishes.

# What You'll Need:

→ Beef

01 - 1 lb flank steak or sirloin, thinly sliced against the grain

→ Marinade

02 - 1 tablespoon soy sauce
03 - 1 tablespoon Shaoxing wine or dry sherry
04 - 1 teaspoon cornstarch

→ Batter & Frying

05 - ½ cup cornstarch
06 - ¼ cup all-purpose flour
07 - Vegetable oil for deep frying

→ Sauce

08 - 3 tablespoons soy sauce
09 - 2 tablespoons rice vinegar
10 - 2 tablespoons hoisin sauce
11 - 2 tablespoons brown sugar
12 - 1 tablespoon ketchup
13 - 1 teaspoon sesame oil

→ Aromatics & Garnish

14 - 2 garlic cloves, minced
15 - 1 thumb-sized piece fresh ginger, finely grated
16 - 2 spring onions, sliced
17 - 1 red chili, thinly sliced (optional)
18 - Toasted sesame seeds for garnish

# How to Make It:

01 - Combine beef with soy sauce, Shaoxing wine, and cornstarch in a bowl. Mix thoroughly and marinate for 10 minutes.
02 - In a wide bowl, mix cornstarch and all-purpose flour. Dredge each beef strip in this mixture, shaking off any excess.
03 - Heat vegetable oil in a wok or deep pan to 350°F. Fry beef in batches for 2–3 minutes until golden and crispy. Drain on paper towels.
04 - Whisk together soy sauce, rice vinegar, hoisin sauce, brown sugar, ketchup, and sesame oil in a small bowl. Set aside.
05 - Remove excess oil from the wok, leaving about 1 tablespoon. Add minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
06 - Add the prepared sauce to the wok and bring to a simmer. Cook for 1 minute until slightly thickened.
07 - Return crispy beef to the wok and toss quickly to coat evenly with the sauce.
08 - Stir in sliced spring onions and red chili if using. Remove from heat.
09 - Garnish with toasted sesame seeds and serve immediately.

# Expert Advice:

01 -
  • It’s like your favorite takeout but fresher and made just the way you like it.
  • The crispy texture combined with a tangy sweet sauce creates a flavor surprise you’ll want to share.
02 -
  • Marinating the beef with a bit of cornstarch is key to tender strips that hold the batter well.
  • Frying in small batches keeps the oil temperature steady, which makes all the difference in achieving that perfect crisp.
03 -
  • Double-frying the beef results in twice the crunch, especially helpful if you’re batch prepping.
  • Using Shaoxing wine instead of dry sherry lifts the authenticity and depth of flavor.

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