Beef Crispy Tangy Sauce (Printable Version)

Golden crispy beef strips tossed in a flavorful tangy sauce with sesame and green onions.

# What You Need:

→ Beef

01 - 1.1 pounds flank steak or sirloin, thinly sliced against the grain

→ Marinade

02 - 1 tablespoon soy sauce
03 - 1 tablespoon Shaoxing wine or dry sherry
04 - 1/2 teaspoon ground white pepper
05 - 1 teaspoon cornstarch

→ Crispy Coating

06 - 1/2 cup cornstarch
07 - 1/4 cup all-purpose flour
08 - 1/2 teaspoon salt

→ Sauce

09 - 2 tablespoons soy sauce
10 - 2 tablespoons rice vinegar
11 - 2 tablespoons hoisin sauce
12 - 1 tablespoon honey
13 - 1 tablespoon chili garlic sauce (optional)
14 - 1 tablespoon water

→ Frying & Garnish

15 - Vegetable oil for deep frying
16 - 2 green onions, thinly sliced
17 - 1 tablespoon toasted sesame seeds

# How to Make It:

01 - Combine sliced beef with soy sauce, Shaoxing wine, ground white pepper, and 1 teaspoon cornstarch in a bowl. Mix thoroughly and let rest for 10 to 15 minutes.
02 - Mix cornstarch, all-purpose flour, and salt in a shallow dish until evenly combined.
03 - Heat vegetable oil in a deep pan or wok to 350°F (180°C), ensuring enough oil for deep frying.
04 - Dredge the marinated beef strips in the cornstarch-flour mixture, shaking off any excess coating.
05 - Fry the beef in batches for 2 to 3 minutes until golden brown and crispy. Drain on paper towels to remove excess oil.
06 - Whisk together soy sauce, rice vinegar, hoisin sauce, honey, chili garlic sauce (if using), and water in a small bowl.
07 - Remove most of the oil from the pan, leaving 1 tablespoon. Heat over medium and bring the sauce mixture to a simmer.
08 - Add the crispy beef to the simmering sauce and toss until fully coated, approximately 1 to 2 minutes.
09 - Transfer the coated beef to a serving dish. Garnish with sliced green onions and toasted sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • The exterior shatters between your teeth while the beef stays tender inside, a contrast that never gets old.
  • It comes together faster than takeout, and tastes better than what you'd order.
  • The sauce is balanced enough to eat alone but perfectly complements rice or noodles.
02 -
  • Don't skip draining the fried beef on paper towels—this one step is what keeps the crisp from turning soggy.
  • The oil temperature is non-negotiable; too cool and you get greasy beef instead of crispy; too hot and the outside burns before the inside cooks through.
  • Add the sauce at the very end and toss quickly—letting it sit too long will soften that texture you worked to achieve.
03 -
  • Keep your oil at a consistent temperature by not adding too much beef at once—overcrowding drops the temperature and makes everything greasy instead of crisp.
  • Let the marinated beef sit uncovered in the fridge for 20 minutes before frying if you have time; the surface dries slightly and crisps even better in the hot oil.

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