📝 About This Recipe
This dish is a masterclass in texture, featuring paper-thin strips of beef fried to a shattering crispness and tossed in a sticky, aromatic glaze. Inspired by the bold flavors of Western-Chinese fusion, it balances the heat of dried chilies with the zing of fresh ginger and the sweetness of dark brown sugar. It’s the ultimate 'Fried & Crispy' indulgence that brings the high-end bistro experience straight to your home kitchen.
🥗 Ingredients
The Beef & Marinade
- 1.5 pounds Flank Steak or Sirloin (thinly sliced against the grain into 2-inch strips)
- 1 tablespoon Soy Sauce (low sodium preferred)
- 1 tablespoon Shaoxing Wine (may substitute with dry sherry)
- 1 teaspoon Toasted Sesame Oil
The Crispy Coating
- 3/4 cup Cornstarch (for a light, airy crunch)
- 1 Egg (large, lightly beaten)
- 1/2 teaspoon White Pepper (ground)
- 3 cups Neutral Oil (such as peanut, canola, or vegetable oil for frying)
The Spicy Ginger Glaze
- 3 tablespoons Fresh Ginger (peeled and cut into fine matchsticks)
- 4 cloves Garlic (minced)
- 2 medium Carrots (julienned into thin matchsticks)
- 6-8 pieces Dried Red Chilies (whole, or 1 tsp red pepper flakes)
- 1/3 cup Dark Brown Sugar (packed)
- 1/4 cup Rice Vinegar
- 2 tablespoons Soy Sauce
For Garnish
- 3 stalks Green Onions (sliced on a bias)
- 1 teaspoon Toasted Sesame Seeds
👨🍳 Instructions
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1
Place the beef in the freezer for 20 minutes before slicing; this makes it much easier to achieve the paper-thin strips required for maximum crispness.
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2
In a medium bowl, toss the sliced beef with 1 tablespoon soy sauce, Shaoxing wine, and sesame oil. Let it marinate at room temperature for 15 minutes.
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3
In a small jug or bowl, whisk together the glaze ingredients: brown sugar, rice vinegar, and the remaining 2 tablespoons of soy sauce until the sugar is mostly dissolved.
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4
Add the beaten egg to the marinated beef and mix well to coat every strip. Gradually add the cornstarch and white pepper, tossing thoroughly until the beef pieces are individual and heavily coated in a thick paste.
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5
Heat the frying oil in a wok or deep heavy-bottomed pot to 375°F (190°C). Use a kitchen thermometer to ensure accuracy.
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6
Carefully drop the beef strips into the oil in batches. Do not overcrowd the pan. Fry for 3-4 minutes until the beef is dark golden brown and feels stiff/crunchy when tapped with tongs.
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7
Remove the beef with a slotted spoon and drain on a wire rack set over a baking sheet. This prevents the bottom from getting soggy.
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8
Once all the beef is fried, pour out the oil from the wok, leaving about 1 tablespoon of oil behind.
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9
Over medium-high heat, add the ginger matchsticks, minced garlic, julienned carrots, and dried chilies to the wok. Stir-fry for 1-2 minutes until the ginger is fragrant and carrots have slightly softened.
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10
Pour in the prepared glaze mixture. Bring to a vigorous boil and let it bubble for 2-3 minutes until it reduces into a thick, syrupy consistency that coats the back of a spoon.
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11
Quickly return the crispy beef strips to the wok. Toss rapidly for 30-45 seconds to ensure every strip is glazed but doesn't lose its crunch.
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12
Immediately transfer to a serving platter and garnish with sliced green onions and toasted sesame seeds. Serve while piping hot.
💡 Chef's Tips
Freeze the beef slightly before cutting to get those professional-looking thin strips. Always use a wire rack for draining fried foods; paper towels can trap steam and make the coating soft. If the sauce isn't thickening, let it boil longer before adding the beef—the beef should only be in the sauce for a few seconds. For an extra spicy kick, break open a few of the dried chilies to release their seeds into the oil. Ensure your oil returns to 375°F between batches to prevent the beef from absorbing too much grease.
🍽️ Serving Suggestions
Serve over a bed of fluffy jasmine rice to soak up the extra ginger glaze. Pair with steamed bok choy or broccoli tossed in garlic and oyster sauce. A cold, crisp lager or a dry Riesling cuts through the richness and heat perfectly. For a low-carb option, serve inside large butter lettuce cups with extra lime wedges. Add a side of pickled cucumbers to provide a refreshing, acidic contrast to the fried meat.