Yang-Yang Crispy Beef

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • Steak
  • peanut oil, for frying
  • 1
    lb sirloin steak, pounded 1/4-inch thick and finely sliced into strips
  • 3
    tablespoons cornstarch
  • Sauce
  • 12
    cup sweet chili sauce
  • 2
    tablespoons light soy sauce
  • 1
    orange, juice and zest
  • 1
    head romaine lettuce, shredded
  • 12
    cucumber, sliced in half, seeds removed, thinly sliced into half moons
  • 1 -2
    tablespoon rice wine vinegar
  • 1
    large scallion, thinly sliced on the bias, for garnish
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DIRECTIONS

  • For the beef: Heat a wok over high heat and fill halfway up with peanut oil. Heat the oil to 350 degrees, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.
  • Place beef strips in a large bowl and add 2 T. cornstarch. Toss until the beef has absorbed the cornstarch. Add the remaining 1 T. cornstarch right before frying and toss to coat.
  • Fry the beef in 2 to 3 batches until golden, 4-5 minutes. Drain on paper towels and season with sea salt.
  • For the sauce: Set another wok or saute pan over high heat and add the chili sauce, soy sauce and orange juice. Bring to a simmer and cook until it becomes thickened and coats the back of a spoon, 1-2 minutes. Toss the beef in the sauce to coat thoroughly.
  • Serve over a bed of the shredded lettuce and sliced cucumber that has been sprinkled with rice vinegar. Then garnish with the scallions and orange zest.
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