Ingredients:
1.5 lbs top sirloin steak (flank steak or skirt steak also work)
1 cup potato starch (divided, can substitute with corn starch for a less crispy result)
Oil for deep frying (peanut, canola, or vegetable oil recommended)
Beef Marinade:
1 small onion
2 cloves garlic
4-5 slices ginger (thinly sliced)
1 tablespoon light soy sauce (reduced sodium)
Sweet and Sticky Sauce:
¾ cup honey
¼ cup + 2 tablespoons light soy sauce (reduced sodium)
½ cup water
1 tablespoon hoisin sauce
½ tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon shaoxing cooking wine
Corn Starch Slurry:
5 teaspoons corn starch
6 teaspoons water
Garnish & Toppings (Optional):
1-2 stalks green onion, chopped
Toasted sesame seeds
Directions:
Marinate the Beef: Slice steak into 1 cm wide strips. Blitz onion, garlic, and ginger in a food processor
into a paste. Combine with beef and soy sauce. Marinate for 1 hour in the fridge or 20-30 minutes at
room temperature.
Deep Frying the Beef: Coat beef lightly in ½ cup potato starch. Heat oil in a heavy pot to 375°F. Deep fry
beef in small batches until crispy, about 1-2 minutes. Double fry for extra crispiness.
Sweet & Sticky Sauce: Remove oil from pot. Combine sauce ingredients except corn starch slurry on
medium-low heat until boiling. Add slurry, stir until thickened. Coat crispy beef in sauce.
Serve immediately with rice.
Prep Time: 1 hour 20 minutes | Cooking Time: 10 minutes | Total Time: 1 hour 30 minutes | Kcal: 500 kcal
| Servings: 4