Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Slice the beef sirloin or flank steak thinly against the grain into strips about 1/4 inch thick. Set aside.
- In a mixing bowl, combine cornstarch, all-purpose flour, baking powder, and a pinch of salt and pepper. Whisk in the beaten egg and enough water to achieve a smooth, thick batter.
- In a large frying pan or wok, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- Dip each beef strip into the batter, ensuring it’s fully coated, then fry in batches for about 3-4 minutes until golden brown and crispy.
- In a clean wok, heat sesame oil, add minced garlic, ginger, diced onion, and bell pepper, and sauté for 2 minutes.
- Stir in soy sauce, rice vinegar, hoisin sauce, chili sauce, and sugar into the wok. Let the mixture simmer for 2 minutes until slightly thickened.
- Add the crispy beef strips to the sauce in the wok, tossing gently to coat evenly. Stir-fry for an additional 2-3 minutes.
- Garnish with sliced red chilies and chopped green onions. Serve immediately over steamed rice or noodles.
Nutrition
Notes
Ensure your batter is thick enough to coat but not too runny for that crispy texture.