Crispy Chilli Beef
Ingredients
For the beef:
1 ½ pounds steak I used flank steak, but you could use top sirloin, skirt, sliced against the grain into thin strips
½ onion
2 garlic cloves
2- inch piece peeled fresh ginger
1 tablespoon lower-sodium soy sauce
1 cup potato starch divided
Neutral oil for frying
For the sauce:
6 tablespoons honey
¼ cup lower-sodium soy sauce
6 tablespoons water
1 tablespoon hoisin sauce
1 tablespoon Shaoxing wine or use dry white wine or sake
1 ½ teaspoons sesame oil
1 teaspoon rice vinegar
1 tablespoon corn starch mixed with 1 tablespoon cold water
1 to 2 fresh hot red chile peppers thinly sliced (remove seeds for less heat)
For garnish:
3 green onions thinly sliced
2 tablespoons toasted sesame seeds
Directions
To make the marinade, in a food processor, combine the onion, garlic, ginger, and soy sauce and process to a paste.
In a medium bowl, combine the beef and marinade and toss to coat the meat well. Let marinate at room temperature for 15 to 20 minutes or cover and refrigerate for longer marinating time (you can marinate as long as overnight).
Fill a large, wide skillet, Dutch oven, or a wok with at least 2 inches of oil and heat over medium-high heat.
Sprinkle the potato starch into the beef, tossing with your hands to coat each piece of meat well.
Once the oil begins to shimmer, deep fry the beef strips. Add the meat in batches so as to not crowd the pan. Cook the meat, turning once or twice, until nice and golden brown on all sides. This should take about 4 minutes or so per batch.
Transfer the meat to a plate lined with paper towels to drain while you fry the remaining batches.
Once all of the meat is cooked, make the sauce. In a medium bowl, combine the
Honey, ¼ cup soy sauce, water, hoisin sauce, Shaoxing wine, sesame oil, and vinegar.
Drain the oil from the pot or skillet you cooked the meat in or use a new pan. Heat the pan over medium-high heat and add the sauce mixture. Cook, stirring occasionally, until the mixture comes to a boil. Meanwhile, mix the cornstarch and water.
Once the sauce boils, stir in the cornstarch slurry and cook, stirring, just until the mixture thickens. This will happen quickly—about 30 seconds or so. Remove from the heat and then immediately add the beef. Toss to coat the beef completely in the sauce.
Serve immediately, garnished with chile peppers, scallions, and/or sesame seeds as desired.
