Description
This Crispy Beef recipe features tender stir-fry steak slices coated in cornstarch and deep-fried to golden perfection, then tossed in a flavorful, tangy orange and soy sauce with hints of garlic, ginger, and jalapeño for a delightful balance of sweet, spicy, and savory notes. Perfect for an impressive yet straightforward weeknight dinner.
Ingredients
Beef and Coating
- 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 beef strips with 1 tablespoon of low-sodium soy sauce to season. Sprinkle the cornstarch over the beef evenly and toss until each piece is thoroughly coated. Lay the coated beef strips on a wire rack set over a baking sheet and place it in the freezer for 45 minutes. This step helps dry out the surface for extra crispiness when frying.
- Prepare Orange and Sauce Mix: Using a vegetable peeler, peel strips of zest from the navel orange and then slice them thinly. 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, molasses, rice vinegar, sesame oil, sliced jalapeño, minced garlic, grated ginger, and red pepper flakes. Whisk together well to blend all the flavors.
- Heat Oil: Pour canola oil into a large, heavy-bottomed pot or Dutch oven and heat to 375°F (191°C). Prepare a large plate lined with two layers of paper towels to drain the fried beef.
- Fry the Beef: When the oil reaches the target temperature, carefully add about one-third of the beef slices into the hot oil, ensuring not to overcrowd the pot. Fry for approximately 3 minutes, or until the beef pieces turn golden brown and crisp. Use a slotted spoon or spider strainer to remove the beef and place on the paper towels to drain excess oil. Repeat frying with remaining beef in batches.
- Make the Sauce: While the beef is frying or after, heat a large skillet over medium-high heat. Pour in the prepared orange-soy mixture and bring it to a boil. Reduce the heat and let it simmer gently for about 3 minutes until the sauce thickens slightly. Remove the skillet from heat.
- Toss Beef in Sauce: Add the fried beef strips directly into the skillet with the sauce. Toss well to ensure each crispy piece is evenly coated with the flavorful sauce.
- Serve: Transfer the coated crispy beef to serving plates. Garnish with chopped scallions and serve warm. This dish pairs beautifully with steamed white rice or your preferred side.
Notes
- Freezing the coated beef before frying helps achieve maximum crispiness.
- Maintain proper oil temperature (375°F) during frying to avoid greasy beef.
- You can substitute molasses with honey or brown sugar for a different sweetness profile.
- Adjust the amount of red pepper flakes and jalapeño according to your preferred spice level.
- Use a heavy-bottomed pot for safer and more even frying.
