How to make Crispy Beef | Restaurant style Hakka Chinese | Kravings

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot powder is a healthier thickener, while flour is a more economical option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola oil is more budget-friendly.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive than beef.

Freeze the beef for at least an hour to make it easier to slice thinly.

Thinly slice the sirloin using a sharp knife.

If the beef is tough, pound the slices with a meat mallet.

Marinate the beef with 2 tablespoons of light soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of shaoxing cooking wine, and 1 teaspoon of baking soda for 10 minutes.

In a separate bowl, mix together 1/4 cup of honey, 1/4 cup of light soy sauce, 1/4 cup of shaoxing cooking wine, 1/4 cup of ketchup, 1 tablespoon of sesame oil, and 1 tablespoon of chin yang black vinegar to create the sauce.

Coat each piece of marinated beef in cornstarch on both sides, shaking off the excess.

Heat oil in a wok until hot, then fry the beef until it changes color, removing it to drain on kitchen towel.

Fry the beef a second time for a shorter duration until crispy.

In the hot wok, add 1 tablespoon of sesame oil, 2 tablespoons of sliced spring onions, 2 tablespoons of minced garlic, 1/4 cup of julienne ginger, and 1 tablespoon of sliced green chilies; sauté quickly.

Add the sauce ingredients to the wok and allow to thicken for a few seconds before adding the fried beef to coat well.

Serve immediately to maintain crispiness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens