Description
This Crispy Beef recipe features thinly sliced sirloin steak coated in cornstarch and fried to golden perfection. Tossed in a vibrant orange-soy glaze with a hint of spice from jalapeño and red pepper flakes, this dish delivers a perfect balance of sweet, tangy, and savory flavors. Crispy on the outside and tender inside, it’s an irresistible dish best served warm over white 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 the beef strips with 1 tablespoon of soy sauce to lightly season them. Sprinkle the cornstarch evenly over the beef and toss again until all pieces are well coated. Lay the coated beef strips on a wire rack placed over a baking sheet and place it in the freezer for 45 minutes. This step helps dry out the surface and ensures a crispier texture when fried.
- Prepare Orange and Sauce Mix: Using a vegetable peeler, peel strips of zest from the orange and slice them into thin strips. Juice the orange to extract 1/4 cup of fresh juice. In a medium bowl, whisk together the orange zest, orange juice, remaining 2 tablespoons soy sauce, molasses, rice vinegar, sesame oil, sliced jalapeño, minced garlic, ginger, and red pepper flakes until well combined.
- Heat Oil: In a large heavy-bottomed pot such as a Dutch oven, heat the canola oil to 375°F (191°C). Meanwhile, prepare a large plate lined with two layers of paper towels; this will be used to drain the fried beef.
- Fry the Beef: Once the oil reaches the correct temperature, carefully add about one-third of the beef slices into the pot, ensuring not to overcrowd the pan. Fry for approximately 3 minutes or until the beef turns golden brown and crispy. Remove the beef using a slotted spoon or spider strainer and place it on the prepared paper towel-lined plate to drain excess oil. Repeat the frying process with the remaining beef in batches.
- Make the Sauce: Pour the prepared orange-soy mixture into a large skillet and heat over medium-high flame. Bring the sauce to a boil, then reduce the heat and let it simmer gently for about 3 minutes until it thickens slightly. Remove from heat once done.
- Toss Beef in Sauce: Add the fried beef strips into the skillet with the cooked sauce. Gently toss the beef to evenly coat every piece with the flavorful sauce.
- Serve: Transfer the crispy, sauced beef to serving plates. Garnish with the chopped scallions for a fresh finishing touch. Serve warm, ideally over steamed white rice for a complete meal. Enjoy your delicious and crispy orange-glazed beef!
Notes
- Freezing the coated beef before frying helps create a better crust and increases crispiness.
- Ensure the oil is at the correct temperature (375°F/191°C) to prevent sogginess or burning.
- Do not overcrowd the frying pot to maintain oil temperature and even cooking.
- The sauce can be made ahead and reheated gently to save time.
- Adjust red pepper flakes and jalapeño slices according to your preferred spice level.
- Use a heavy-bottomed pot for frying to maintain consistent heat.
