Ingredients
Scale
- 1 lb flank steak or sirloin, thinly sliced
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cold water
- Vegetable oil, for frying
- For the Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons sugar
- 1 tablespoon chili paste (or more for extra heat)
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- For Garnish:
- Sliced green onions
- Sesame seeds (optional)
- Fresh cilantro (optional)
Instructions
- Prepare the Beef:
- In a large bowl, mix the flour, cornstarch, baking powder, salt, and pepper.
- Gradually add the cold water to the dry ingredients, stirring until you have a smooth batter.
- Add the sliced beef to the batter, ensuring each piece is well-coated.
- Fry the Beef:
- Heat about 2 inches of vegetable oil in a large skillet or wok over medium-high heat.
- Fry the beef in batches, making sure not to overcrowd the pan. Cook until golden brown and crispy, about 3-4 minutes per batch. Remove the beef with a slotted spoon and drain on paper towels.
- Make the Sauce:
- In a separate saucepan, combine the soy sauce, rice vinegar, hoisin sauce, sugar, chili paste, garlic, and ginger.
- Bring to a simmer over medium heat, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
- Combine and Serve:
- Toss the crispy beef in the sauce until well-coated.
- Garnish with sliced green onions, sesame seeds, and fresh cilantro, if desired.
- Serve:
- Serve immediately while the beef is still crispy. Enjoy with steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 400 kcal
- Fat: 20g
- Carbohydrates: 30g
- Protein: 30g