Description
This Crispy Beef recipe features thinly sliced sirloin steak coated in cornstarch, double-fried to golden crispiness, then tossed in a vibrant, tangy orange-soy sauce with a hint of heat from jalapeños and red pepper flakes. Perfectly balancing sweet, savory, and spicy flavors, it’s an irresistible dish that can be served over steamed white rice for a satisfying meal.
Ingredients
Scale
Beef
- 1 ½ 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
Orange 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 ½ 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)
- ½ teaspoon red pepper flakes
- 2 scallions, chopped (for garnish)
Instructions
- Coat and Freeze Beef: In a large bowl, toss the thinly sliced beef strips with 1 tablespoon of low-sodium soy sauce until evenly coated. Sprinkle 6 tablespoons of cornstarch over the beef and toss thoroughly to coat each piece. Lay the coated beef in a single layer on a wire rack set over a baking sheet. Place the tray in the freezer for 45 minutes to dry the surface and help achieve maximum crispiness during frying.
- Prepare Orange and Sauce Mix: Using a vegetable peeler, peel strips of zest from the navel orange and slice them into thin strips. Juice the orange to obtain 1/4 cup of fresh juice. In a medium bowl, combine the orange zest and juice with 2 tablespoons soy sauce, 3 tablespoons molasses, 1 tablespoon rice vinegar, 1 ½ teaspoons sesame oil, sliced jalapeño, minced garlic, grated ginger, and ½ teaspoon red pepper flakes. Whisk all ingredients until well combined.
- Heat Oil: In a large heavy-bottomed pot or Dutch oven, pour 4 cups of canola oil and heat it to 375°F (191°C). Prepare a large plate lined with two layers of paper towels for draining the fried beef.
- Fry the Beef: Once the oil reaches 375°F, carefully add about one-third of the coated beef strips into the hot oil, avoiding overcrowding. Fry for approximately 3 minutes or until the beef is golden brown and crispy. Using a slotted spoon or spider strainer, remove the beef and transfer it to the prepared paper towel-lined plate to drain excess oil. Repeat the frying process in batches with the remaining beef.
- Make the Sauce: While the beef is frying, heat a large skillet over medium-high heat. Pour the prepared orange-soy sauce mixture into the skillet and bring to a boil. Reduce heat and simmer for about 3 minutes until the sauce slightly thickens, then remove from heat.
- Toss Beef in Sauce: Add all the crispy fried beef strips to the skillet with the thickened orange sauce. Toss well to ensure every piece is evenly coated with the flavorful sauce.
- Serve: Transfer the sauced crispy beef onto serving plates. Garnish with chopped scallions for freshness and color. Serve warm, ideally over cooked white rice for a complete meal. Enjoy!
Notes
- Freezing the beef after coating helps to dry the surface, resulting in a crispier texture when fried.
- Maintain the oil temperature at 375°F to ensure the beef crisps without absorbing excess oil.
- Do not overcrowd the pan during frying to preserve oil temperature and cooking quality.
- Adjust the amount of red pepper flakes or jalapeño to modify the spiciness of the dish.
- This dish pairs wonderfully with steamed white rice or simple stir-fried vegetables.
