Categories: Asian
Ingredients
- Beef and marinade
- 8 oz beef steak (rump, scotch or flank), sliced into 1/5" slices
- 1 tsp soy sauce
- 1 tsp cornstarch/cornflour
- 1 tsp vegetable oil
- Sauce
- 2 tsp cornflour / cornstarch
- 1/4 cup water
- 2 tbsp soy sauce (light or all purpose)
- 1/4 cup chicken broth
- 11/2 tbsp Chinese cooking wine or dry sherry, or more chicken broth
- 3 tbsp / 1/4 cup brown sugar, lightly packed
- Crispy beef
- 1/4 - 11/2 cups vegetable oil
- 1/4 cup cornstarch/cornflour
- Stir fry
- 1/2 tsp ginger, finely minced
- 2 garlic cloves, crushed
- 2 scallions/shallots, cut into 11/2" pieces on the diagonal
Directions
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Beef and marinade
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Combine the Beef and marinade ingredients in a bowl and marinate for 30 minutes to 1 hour.
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Sauce
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Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water.
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Crispy beef
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Add ¼ cup cornstarch and use your fingers to lightly coat the beef.
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Heat ¼ cup oil in a wok over medium high heat. Add ½ the beef and cook the first side for around 45 seconds or until golden and crisp. Then flip (I use an egg flip) and cook
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the other side for 30 – 45 seconds until golden and crisp. Remove onto a paper towel lined plate. Repeat with remaining beef.
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Discard the oil, leaving behind about 1 tablespoon in the wok.
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Stir fry
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Add the ginger and garlic and sauté for about 15 seconds. Don’t let it burn!
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Add the Sauce into the wok. Bring it to a simmer and let it cook for about 1½ minutes or until it thickens into a glossy sticky sauce.
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Add the beef and scallions, toss to coat and cook for a further 30 seconds. Serve immediately with rice!