30-Minute Chinese Crispy Beef
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 people
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Calories
340 kcal
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Course
Main Course, Dinner
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Cuisine
Chinese
30-Minute Chinese Crispy Beef
Description
This recipe uses sirloin steak cut into thin strips and marinated briefly in soy sauce and cornstarch. The beef is coated with cornstarch twice for a light, crisp coating after frying in small batches in hot oil. This prevents sticking and ensures an even crunchy crispness.
The sauce combines soy sauce, honey, sweet chili sauce, rice vinegar, and minced garlic with a small amount of cornstarch to thicken it. After frying, the beef strips are tossed in this glaze, which adds a sticky, flavorful coating that complements the meat's crisp exterior and tender interior. Optional ingredients like carrot matchsticks, green onions, and sliced red chili add freshness and mild heat.
This dish can serve as a main entrée with rice or noodles. Keeping batches small during frying is essential to achieve the best texture without clumping.
Tips from the notes include slicing tougher cuts thinly to keep tenderness, substituting chicken or pork if desired, and reheating the beef in an air fryer or skillet to maintain crispness. The dish stores well refrigerated for three days or frozen up to two months.
Ingredients
- 3/4 lb (340 g) top sirloin steak cut into 3/8-inch strips against grain, or strip-loin steak
- 2 tsp soy sauce low sodium
- 5 tbsp cornstarch divided
- 1/2 carrot thinly sliced into matchsticks
- 2-3 green onion sliced
- 2 red chili pepper seeded and sliced, optional, fresh
- 1/4 - 1/2 cup (60-120 ml) neutral cooking oil for frying, generic cooking oil
For sweet tangy sauce
- 3 tbsp soy sauce low sodium
- 2 tbsp honey
- 2 tbsp sweet chili sauce
- 1 tbsp rice vinegar
- 3 cloves garlic minced
- 1 tsp cornstarch
Instructions
- Toss beef strips with 2 teaspoon soy sauce and 2 tablespoons of cornstarch; set aside.
- To make the sauce, combine soy sauce, honey, sweet chili sauce, rice vinegar, garlic, and starch in a small mixing bowl; mix well and set aside.
- Coat the beef again with the remaining cornstarch to ensure it is thoroughly coated.
- Heat oil in a skillet over medium high heat until hot (about 350˚F, 170˚C). Add a small batch of beef strips, shaking off the excess starch, and shallow fry until lightly golden; about 1-2 minutes. Remove the beef strips using a metal wire strainer and place on a wired rack or a plate lined with a paper towel. Repeat with the next batch.
- Note: If you put too many beef strips at once, they might stick to each other and you will end up with a giant ball of meat instead of small bite-sized strips. Doing small batches is key for a successful deep fry for this recipe.
- Once the first-fry is completed, do the second-fry (again in small batches) until the beef turns deep brown and crispy, about 1 minute. Strain the beef with a metal strainer and transfer onto a wired rack.
- Wipe the extra oil off the skillet, leaving about 1 tablespoon behind. Add shredded carrot and stir-fry for 1 minute until slightly soft. Add green onion and chili (if using) and stir for 10 seconds.
- Pour the reserved sauce mixture in a skillet. It should bubble right away. When the sauce is reduced and thickened to a sticky glaze (about 5-10 seconds), return the beef strips and toss together to coat evenly.
- Garnish with toasted sesame seeds if you wish. Serve the crispy beef immediately with rice.
Notes
- Slice tougher cuts thinly to ensure tender bite; thick pieces can become chewy.
- Chicken or pork can substitute for beef with similar preparation.
- Store cooled beef in airtight container refrigerated for up to 3 days; freeze up to 2 months.
- Reheat in air fryer at 350°F for 3-5 minutes or skillet to keep crispness; avoid microwaving to prevent sogginess.
- When frying, work in small batches to avoid meat clumping and maintain crisp texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 19g | 38% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 45mg | 15% |
| Sodium | 1058mg | 44% |
| Potassium | 402mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 1441IU | 29% |
| Vitamin C | 19mg | 21% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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