Crispy Beef Tangy Sauce (Printable)
Tender crispy beef strips tossed in a tangy savory sauce for a delightful main dish.
# Ingredient List:
→ Beef
01 - 1.1 lb flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tbsp cornstarch
→ Crispy Coating
04 - 4 tbsp cornstarch
05 - 2 tbsp all-purpose flour
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - Vegetable oil for deep frying
→ Sauce
09 - 3 tbsp soy sauce
10 - 2 tbsp rice vinegar
11 - 2 tbsp brown sugar
12 - 1 tbsp hoisin sauce
13 - 1 tbsp ketchup
14 - 2 cloves garlic, minced
15 - 1 tsp fresh ginger, grated
16 - 1/2 tsp chili flakes (optional)
17 - 2 tbsp water
→ Garnish
18 - 2 green onions, thinly sliced
19 - 1 tbsp toasted sesame seeds (optional)
# Steps:
01 - In a medium bowl, toss the sliced beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let it marinate for 10 minutes.
02 - Combine 4 tablespoons cornstarch, 2 tablespoons all-purpose flour, salt, and black pepper in a shallow dish. Dredge the marinated beef strips thoroughly in the mixture.
03 - Heat vegetable oil in a deep skillet or wok to 350°F. Fry beef strips in batches for 2 to 3 minutes until golden and crispy. Drain on paper towels.
04 - Combine soy sauce, rice vinegar, brown sugar, hoisin sauce, ketchup, minced garlic, grated ginger, chili flakes, and water in a small saucepan. Simmer over medium heat, stirring until sugar dissolves and sauce thickens slightly, about 2 to 3 minutes.
05 - Place fried beef in a clean bowl. Pour the hot sauce over and toss quickly to coat evenly.
06 - Immediately garnish with sliced green onions and toasted sesame seeds. Serve at once.
# Expert Advice:
01 -
- That impossible texture—shatteringly crispy on the outside, impossibly tender within.
- The sauce is tangy and sweet without being cloying, coating every strip with serious flavor.
- Ready in 40 minutes from fridge to table, no special equipment needed.
02 -
- Double-frying creates an almost supernatural crispness—fry once, let cool slightly on paper towels, then fry again for 1 minute if you want to impress people.
- Never sauce the beef more than a minute or two before serving, or the coating will surrender to the moisture and lose its signature crunch.
03 -
- Pat the beef dry before dredging; any moisture on the surface creates steam that softens the coating before it hits the oil.
- Keep your sauce ingredients measured and ready before you start frying—there's no time to gather things once the oil is hot and the beef is cooking.