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!
Super crispy beef tossed with a sweet and sticky sauce - better than take out!
Slice the steak into 1 cm wide strips and place it in a bowl. (If your steak is more than 1 cm thick, cut the strips in half again length-wise)
In a food processor, blitz the onion, garlic, and ginger until it is a paste. (If you do not have a food processor, you can grate them or chop it very finely by hand, just make sure the ginger bits are very tiny)
Add the marinade and 1 tablespoon of soy sauce to the beef and mix well and marinade it in the fridge for 1 hour (or 20-30 minutes in room temperature)
Deep Frying the Beef
After the beef has marinated, dust 1/2 cup of potato starch (or corn starch) on the beef and use your fingers to loosely coat the beef with it. Let it sit for 10 minutes
While you are waiting for the meat, heat up a heavy bottom pot (or wok) set the temperature of the oil to 375F (191C) (or medium heat) and add at least 1 inch of oil and wait for it to get hot.
Once the beef has sat for 10 minutes, dust the other 1/2 cup of potato starch (or corn starch) on the beef again to lightly re-coat the beef and lightly dust off any excess starch. Deep fry it immediately.
Using your fingers separate the beef if they are clumped together and deep fry it in the oil in small batches (make sure the oil is hot but not smoking - to test if the oil is hot enough, add 1 small piece of beef first and see if it instantly sizzles)
Deep fry the beef for 1-2 minutes, and remove it from the pot onto a plate with parchment paper or newspaper.
Once all the beef has been cooked once (first fry), add all of it back in for the second deep fry for 1 more minute
