Save to Pinterest This dish features tender sliced beef, marinated and fried until perfectly crispy. It's then combined with a rich, sweet, and savory sauce made from soy, hoisin, brown sugar, and a hint of rice vinegar. Aromatics like garlic, ginger, and fresh chili add depth and warmth, while crisp red bell peppers and spring onions give a fresh crunch. The frying technique ensures a delightful texture contrast. Serve hot with steamed rice or noodles for a satisfying meal that balances bold flavors and textures.
Discovering crispy beef was like uncovering a secret Chinese takeout treasure right in my own kitchen. I still remember the first time I nailed that perfect crunch and sweet-savory sauce combo—pure magic on a plate.
One evening, unexpected guests popped by, and this recipe saved the day. Quick to prepare and impressive to serve, it instantly became a crowd-pleaser with everyone asking for seconds.
Ingredients
- Beef: I always go for flank steak or sirloin thinly sliced against the grain to keep every bite tender and perfect for frying.
- Marinade & Coating: The soy sauce and Shaoxing wine add deep flavor, while egg white and cornstarch give that irresistible crispy coating.
- Sauce: Balancing hoisin, brown sugar, and rice vinegar creates that flavorful glossy finish that sticks to the beef so well.
- Vegetables & Aromatics: Fresh red bell pepper and spring onions add crunch and brightness; garlic and ginger bring that aromatic punch.
- For Frying & Garnish: Vegetable oil gets the job done for deep frying, and toasted sesame seeds add a subtle nuttiness on top.
Instructions
- Marinate and Coat:
- Mix the beef with soy sauce, Shaoxing wine, egg white, black pepper, and cornstarch until every strip is evenly coated. The mixture gets a silky texture that hints at the crispiness to come.
- Prepare the Sauce:
- Whisk together hoisin, brown sugar, ketchup, and other ingredients until smooth—a sweet and tangy harmony waiting to dress the beef.
- Fry the Beef:
- Heat oil to a crisping temperature and fry the beef in batches. Listen for that satisfying sizzle and watch the strips turn golden and crunchy. Drain on kitchen paper to keep them crispy.
- Sauté Aromatics:
- Drain most oil leaving just a tablespoon for cooking garlic, ginger, and optional chili. The kitchen fills with a fragrant invitation to continue.
- Cook Vegetables:
- Toss in red bell pepper and stir-fry briefly, preserving their snap and color.
- Toss with Sauce:
- Return beef to the pan and pour in the sauce. Quickly toss it all on high heat until the beef glistens and every piece is coated perfectly.
- Finish and Serve:
- Add spring onions for freshness, give one final toss, then plate immediately with optional toasted sesame seeds sprinkled on top for the final touch.
Save to Pinterest This dish became more than just dinner one chilly night; it was the centerpiece of a cozy gathering full of laughter and shared stories, turning mealtime into a celebration of friendship.
Keeping It Fresh
Always slice your beef thinly and against the grain before marinating to keep things tender and easy to bite. Fresh vegetables are the crunch contrast this dish needs, so don’t skip them.
When You're Missing Something
If you don't have Shaoxing wine, dry sherry works just fine as a substitute without losing flavor depth. And if hoisin is tricky to find, try a mix of soy sauce and a bit of plum sauce for sweetness.
Serving Ideas That Clicked
This crispy beef pairs wonderfully with jasmine rice or hand-pulled noodles. For a last minute uplift, a sprinkle of chopped cilantro or a squeeze of lime can brighten the whole plate.
- Don’t forget to keep some extra sauce on the side for dipping—always a hit.
- If you’re meal prepping, keep the sauce separate until reheating to avoid sogginess.
- Leftover beef makes an amazing filling for lettuce wraps.
Save to Pinterest Thanks for spending time here—may your kitchen fill with the same warmth and crunch every time you make this. Happy cooking, friend!
Recipe FAQs
- → How do I get the beef extra crispy?
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For added crispiness, fry the beef slices twice: fry once, let them rest briefly, then fry again for a golden, crunchy coating.
- → Can I use a different cut of beef?
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Flank steak or sirloin are ideal due to their tenderness when thinly sliced, but other lean cuts sliced thinly against the grain also work well.
- → What’s the best oil for frying?
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Use a neutral vegetable oil with a high smoke point to achieve a crispy texture without burning the beef.
- → How spicy is this dish and can it be adjusted?
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The dish has mild heat from optional red chili. Increase the chili quantity or add chili oil for a spicier result.
- → What side dishes complement this meal?
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Steamed jasmine rice or noodles pair perfectly, soaking up the flavorful sauce and balancing the crispy beef strips.
