Description
Crispy Beef is a delicious main-course dish featuring thin slices of steak coated in cornstarch, frozen, and then fried to golden perfection for extra crunch. Tossed in a zesty, bold orange-soy sauce with jalapeños, garlic, ginger, and molasses, this recipe delivers a perfect balance of sweet, spicy, and savory flavors. Serve it over white rice for a satisfyingly crispy and flavorful meal.
Ingredients
Units
Scale
For the Crispy Beef
- 1 1/2 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
For the Orange-Soy 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 1/2 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)
- 1/2 teaspoon red pepper flakes
For Garnish
- 2 scallions, chopped
Instructions
- Coat and Freeze Beef: In a large bowl, toss beef strips with 1 tablespoon soy sauce. Sprinkle cornstarch over the beef and toss until pieces are evenly coated. Lay the coated beef on a wire rack over a baking sheet and place in the freezer for 45 minutes to dry out the surface and enhance crispiness.
- Prepare Orange and Sauce Mix: Peel strips of zest from the orange using a vegetable peeler and slice into thin strips. Juice the orange to obtain 1/4 cup fresh juice. In a medium bowl, combine orange zest and juice, the remaining 2 tablespoons soy sauce, molasses, rice vinegar, sesame oil, jalapeño, garlic, ginger, and red pepper flakes. Whisk together until well mixed.
- Heat Oil: In a large heavy-bottomed pot (like a Dutch oven), heat canola oil to 375°F (191°C). Prepare a large plate lined with two layers of paper towels for draining.
- Fry the Beef: When the oil is up to temperature, carefully place 1/3 of the beef slices into the pot. Do not overcrowd. Fry for about 3 minutes until golden brown and crispy. Remove with a slotted spoon or spider strainer and set on the prepared plate. Repeat with the remaining beef in batches.
- Make the Sauce: In a large skillet over medium-high heat, pour in the orange-soy mixture. Bring to a boil, then reduce the heat and simmer for about 3 minutes until slightly thickened. Remove from heat.
- Toss Beef in Sauce: Add the fried beef strips to the skillet with sauce. Toss well to coat each piece evenly.
- Serve: Transfer the crispy beef to plates, garnish with chopped scallions, and serve warm. Enjoy over white rice if desired.
Notes
- Freezing the coated beef helps achieve maximum crispiness during frying.
- Use a thermometer to monitor oil temperature and avoid greasy beef.
- The sauce can be adjusted in spice by adding more or less jalapeño and red pepper flakes.
- Cutting the steak against the grain will help tenderize the beef.
- Best served fresh; reheating may result in loss of crispiness.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 560
- Sugar: 14g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 80mg
