Prep 20 mins
Cook 10 mins
Whenever I serve this recipe at parties, my guests love them. They are good warm or cold (as leftovers, on the off chance there are actually any left over)
- 1 lb sirloin steaks or 1 lb flank steak (if you prefer)
- 2 eggs (beaten)
- 1⁄4 cup cornstarch
- 1 teaspoon salt
- 1⁄4 cup water
- 1 cup white sugar
- 2 tablespoons minced garlic (fresh is better)
- 2 tablespoons minced fresh ginger (peeled)
- 1 teaspoon dried chili pepper flakes
- 1⁄3 cup ketchup
- 1⁄2 cup white vinegar
- 1 tablespoon soy sauce
- 1⁄4 cup hoisin sauce
- cooking oil (for frying)
- sliced green onion, for garnish (optional)
- Slice the steak into very thin strips (1/8 to 1/4 inch) against the grain.
- Put strips in a bowl and add beaten eggs, salt and cornstarch and mix well until the meat is well coated (use your hands for this).
- In a heavy skillet add cooking oil (1 inch) and heat on medium-high heat until oil reaches 360 degrees F.
- Carefully lay strips in a single layer in the hot oil- not too many as it will cause the oil to cool and the meat will end up absorbing too much oil.
- Fry until crisp which should only take about 60 to 90 seconds.
- Remove and drain on a rack.
- Repeat until all the meat strips are done.
- In a saucepan, add water and sugar and bring to a boil over medium heat.
- Gently swirl the pan to dissolve the sugar- do not stir.
- Boil until the mixture begins to caramelize to a light golden brown.
- Remove from the heat and gently stir in the garlic, ginger and chili flakes for 10 seconds then add the ketchup, vinegar, soy sauce and hoisin sauce.
- Return the pot to the heat and bring to a boil then gently simmer for 10 minutes.
- Add the drained meat slices and warm through.
- Serve the warm strips on a platter sprinkled with the slice green onion.
This was great, almost a sweet and sour beef. I can see making it and then adding pineapple and snow peas and serving over rice. I recommend it and will make it again as a main course.
Nana Bev, those beef strips are amazing. Your recipe is so easy to follow. Thank you. Chef Reeks