Crispy Beef Strips Sauce (Printable Version)
Tender, crispy beef strips coated in a flavorful sweet and savory sauce with bell peppers and aromatics.
# What You Need:
→ Beef
01 - 1.1 lbs flank steak or sirloin, thinly sliced against the grain
→ Marinade & Coating
02 - 2 tbsp soy sauce
03 - 1 tbsp Shaoxing wine or dry sherry
04 - 1 egg white
05 - 3 tbsp cornstarch
06 - 1/2 tsp freshly ground black pepper
→ Sauce
07 - 2 tbsp soy sauce
08 - 2 tbsp rice vinegar
09 - 2 tbsp hoisin sauce
10 - 2 tbsp brown sugar
11 - 1 tbsp ketchup
12 - 1 tbsp water
13 - 1 tsp sesame oil
→ Vegetables & Aromatics
14 - 1 red bell pepper, thinly sliced
15 - 3 spring onions, sliced into 2-inch strips
16 - 3 garlic cloves, minced
17 - 2 tsp fresh ginger, minced
18 - 1 red chili, sliced (optional)
→ For Frying & Garnish
19 - Vegetable oil for deep frying
20 - 1 tbsp toasted sesame seeds (optional)
# How to Make It:
01 - Combine beef, soy sauce, Shaoxing wine, egg white, black pepper, and cornstarch in a bowl. Mix until the beef is thoroughly coated. Let marinate for 15 minutes.
02 - Whisk together all sauce ingredients in a small bowl and set aside.
03 - Heat vegetable oil to 350°F in a wok or deep pan. Fry beef strips in batches for 2 to 3 minutes until crisp and golden. Remove with a slotted spoon and drain on paper towels.
04 - Drain most of the oil, leaving 1 tablespoon in the pan. Add garlic, ginger, and chili if using, stir-fry for 30 seconds until fragrant.
05 - Add red bell pepper and stir-fry for 1 minute until slightly tender.
06 - Return crispy beef to the pan; pour in the prepared sauce. Toss quickly over high heat until beef is evenly coated and glossy, about 1 minute.
07 - Stir in spring onions briefly, then remove from heat. Serve immediately, garnished with toasted sesame seeds if desired.
# Expert Advice:
01 -
- It delivers that restaurant-quality crispiness without any hassle, making you feel like a pro chef.
- The sweet and savory sauce feels like a warm hug after a long day.
02 -
- Getting the oil temperature just right is key—too cool and the beef ends up greasy; too hot and it burns quickly.
- Double frying really transforms the texture, giving maximum crispness with minimal effort.
03 -
- Pat the beef dry before marinating to help the coating stick better and fry crispier.
- The final high-heat toss seals in the sauce flavor without wilting the crunchy beef.