Description
A deliciously crispy beef recipe featuring thinly sliced sirloin steak coated in cornstarch and fried to golden perfection, then tossed in a tangy, sweet, and slightly spicy orange sauce. This recipe delivers a perfect balance of textures and flavors, ideal for a satisfying weeknight dinner.
Ingredients
Scale
Beef and Coating
- 1 ½ pounds (680 g) stir fry steak slices or sirloin steak, thinly sliced (about 1/4-inch thick), pre-sliced
- 1 tablespoon low-sodium soy sauce
- 6 tablespoons cornstarch
- 4 cups (946 ml) canola oil, for frying
Orange Sauce
- 1 medium-sized navel orange (zest peeled and sliced, then juiced for 1/4 cup juice)
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons molasses
- 1 tablespoon rice vinegar
- 1 ½ teaspoon sesame oil
- 1 jalapeño, de-seeded and thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger (or 1/2 teaspoon ground ginger)
- ½ teaspoon red pepper flakes
- 2 scallions, chopped (for garnish)
Instructions
- Coat and Freeze Beef: In a large bowl, toss beef strips with 1 tablespoon soy sauce. Sprinkle cornstarch over the beef and toss until pieces are evenly coated. Lay the coated beef on a wire rack over a baking sheet and place in the freezer for 45 minutes to dry out the surface and enhance crispiness.
- Prepare Orange and Sauce Mix: Peel strips of zest from the orange using a vegetable peeler and slice into thin strips. Juice the orange to obtain 1/4 cup fresh juice. In a medium bowl, combine orange zest and juice, the remaining 2 tablespoons soy sauce, molasses, rice vinegar, sesame oil, jalapeño, garlic, ginger, and red pepper flakes. Whisk together until well mixed.
- Heat Oil: In a large heavy-bottomed pot (like a Dutch oven), heat canola oil to 375°F (191°C). Prepare a large plate lined with two layers of paper towels for draining the fried beef.
- Fry the Beef: When the oil is up to temperature, carefully place one-third of the beef slices into the pot without overcrowding. Fry for about 3 minutes until golden brown and crispy. Remove the beef with a slotted spoon or spider strainer and set on the prepared plate. Repeat with the remaining beef in batches.
- Make the Sauce: In a large skillet over medium-high heat, pour in the orange-soy mixture prepared earlier. Bring the sauce to a boil, then reduce heat and simmer for about 3 minutes until slightly thickened. Remove from heat.
- Toss Beef in Sauce: Add the fried beef strips to the skillet with the simmered sauce. Toss well to coat each piece evenly with the flavorful orange sauce.
- Serve: Transfer the crispy, sauced beef to serving plates. Garnish with chopped scallions and serve warm. This dish pairs wonderfully with steamed white rice or your preferred side.
Notes
- Freezing the coated beef before frying helps achieve extra crispiness by drying the surface.
- Do not overcrowd the pan during frying; cook in batches to maintain oil temperature and ensure even crisping.
- You can adjust the amount of red pepper flakes or jalapeño based on your spice preference.
- Use low-sodium soy sauce to control sodium levels without compromising flavor.
- Serve immediately after tossing in sauce to keep the beef crispy.
