SWEET AND STICKY CRISPY BEEF #STICK #CRISPY #BEEF

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!
 CourseAsian, Main, Takeout
 CuisineAmerican, Chinese
 Keywordcrispy beef, crispy mongolian beef recipe
 Prep Time20 minutes
 Cook Time40 minutes
 Total Time1 hour
 Servings5 Servings
 Calories684kcal
 AuthorJoyce | Pups with Chopsticks



Ingredients

  • 1.5 lbs top sirloin steak (any type of beef works - flank steak, skirt steak)
  • 1 cup potato starch (divided in half, can be substituted with corn starch, but it won't be as crispy)

Beef Marinade

  • 1 small onion
  • 2 cloves garlic
  • 4-5 slices ginger (sliced thin, 2-3 mm)
  • 1 tablespoon light soy sauce (reduced sodium)

Sweet and Sticky Sauce

Corn Starch Slurry (To thicken sauce)

Garnish & Toppings (Optional)

Instructions

Marinate the Beef

  • 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


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