CRISPY CHINESE BEEF RECIPES

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YANG-YANG CRISPY BEEF RECIPE | FOOD NETWORK



Yang-Yang Crispy Beef Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • 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.

CRISPY CHILLI BEEF RECIPE | BBC GOOD FOOD



Crispy chilli beef recipe | BBC Good Food image

Ditch the takeaway and whip up this Chinese flash-fried steak with a sweet gingery sauce and red peppers

Provided by Cassie Best

Categories     Dinner, Main course

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 3

Number Of Ingredients 15

350g thin-cut minute steak, very thinly sliced into strips
3 tbsp cornflour
2 tsp Chinese five-spice powder
100ml vegetable oil
1 red pepper, thinly sliced
1 red chilli, thinly sliced
4 spring onions, sliced, green and white parts separated
2 garlic cloves, crushed
thumb-sized piece ginger, cut into matchsticks
4 tbsp rice wine vinegar or white wine vinegar
1 tbsp soy sauce
2 tbsp sweet chilli sauce
2 tbsp tomato ketchup
cooked noodles, to serve (optional)
prawn crackers, to serve (optional)

Steps:

  • Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
  • Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
  • Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
  • Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don’t let the garlic and ginger burn.
  • Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
  • Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
  • Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.

Nutrition Facts : Calories 454 calories, FatContent 23 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 2 grams fiber, ProteinContent 26 grams protein, SodiumContent 2.2 milligram of sodium

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