Yang-Yang Crispy Beef

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m


  • For steak:Peanut oil, for frying
  • Sea salt
  • 3 tablespoons cornstarch
  • 1 pound sirloin steak, pounded 1/4-inch thick and finely sliced into strips
  • For sauce: 2 tablespoons light soy sauce
  • 1/2 cup sweet chili sauce
  • 1 large orange, zested and juiced
  • 1 head romaine lettuce, shredded
  • 1 large scallion, thinly sliced on the bias, for garnish
  • 1/2 cucumber, sliced in half, seeds scooped out and thinly sliced into half moons
  • 1 to 2 tablespoons rice wine vinegar


Step 1

For the beef: Heat a wok over high heat and fill halfway up with peanut oil. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface. Place the beef strips in a large bowl and add 2 tablespoons cornstarch. Toss until the beef has absorbed the cornstarch. Add the remaining 1 tablespoon cornstarch right before frying and toss to coat.

Step 2

Fry the beef in 2 to 3 batches until golden, 4 to 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 soy sauce, chili sauce and orange juice. Bring to a simmer and cook until it becomes thickened and coats the back of a spoon, 1 to 2 minutes. Toss the beef in the sauce to coat thoroughly.

Step 3

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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