Description
This Crispy Beef recipe features tender stir-fry steak slices coated in cornstarch and deep-fried to golden perfection, then tossed in a vibrant, tangy orange sauce with a kick of jalapeño and aromatic ginger. Perfectly crispy, flavorful, and easy to make, this dish brings a delightful balance of sweetness, acidity, and heat, ideal for a satisfying dinner served over rice.
Ingredients
Scale
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 beef strips with 1 tablespoon soy sauce to lightly season. Sprinkle cornstarch evenly over the beef and toss thoroughly until each piece is coated. Lay the coated beef slices in a single layer on a wire rack placed over a baking sheet. Place in the freezer for 45 minutes to help dry out the surface, which enhances crispiness when fried.
- Prepare Orange and Sauce Mix: Using a vegetable peeler, peel strips of zest from the orange and slice into thin strips. Juice the orange to obtain 1/4 cup fresh juice. In a medium bowl, whisk together the orange zest and juice, remaining 2 tablespoons soy sauce, molasses, rice vinegar, sesame oil, jalapeño slices, minced garlic, freshly grated ginger, and red pepper flakes until well combined.
- Heat Oil: In a large heavy-bottomed pot such as a Dutch oven, pour in canola oil and heat to 375°F (191°C). Prepare a large plate lined with two layers of paper towels for draining the fried beef.
- Fry the Beef: Carefully add one-third of the beef strips at a time into the hot oil without overcrowding, to maintain temperature and crispiness. Fry for about 3 minutes or until the beef turns golden brown and crispy. Use a slotted spoon or spider strainer to remove the beef and transfer it to the prepared paper towel-lined plate. Repeat in batches until all beef is fried.
- Make the Sauce: In a large skillet over medium-high heat, pour in the prepared orange-soy sauce mixture. Bring it to a boil, then reduce heat and simmer for approximately 3 minutes until the sauce slightly thickens and flavors meld.
- Toss Beef in Sauce: Add the freshly fried beef strips to the skillet with the thickened sauce. Toss thoroughly to coat every piece evenly with the flavorful sauce.
- Serve: Transfer the crispy, sauced beef to serving plates. Garnish with chopped scallions and serve warm. This dish pairs wonderfully with steamed white rice or your favorite side.
Notes
- Freezing the coated beef before frying helps create an extra crispy crust by drying out surface moisture.
- Maintain oil temperature at 375°F (191°C) to ensure beef cooks fast and absorbs minimal oil, keeping it crispy.
- Do not overcrowd the frying pot; frying in batches is essential for even cooking and crispness.
- Adjust jalapeño and red pepper flakes to desired spice level.
- Molasses adds a rich sweetness that balances the tangy and spicy notes in the sauce; do not omit.
- Leftover beef can be reheated in a skillet but will lose some crispiness.
- Use a thermometer to monitor oil temperature precisely for best results.
