Crispy Beef
Crispy Beef
Posted by liz at recipegoldmine
com May 26, 2001
Source: Cookin’ Dad
3/4 pound tender beef strips (cut into diameter of
about 2 pencils & length of 2 – 2 1/2 inches)
Salt & white pepper to taste
1/4 cup soy sauce
3/4 cup granulated sugar
1/2 cup white vinegar
1/4 cup water
1 1/2 Tbspgreen onions (green part only)
1 tps sesame seeds (untoasted)
2 egg whites (beaten until frothy)
1 cup cornstarch (approximation)
1 1/2 Tbspcornstarch mixed with about
2 Tbspwater (for thickening sauce)
About 2 hrs before frying beef strips, sprinkle salt (we used about 1/2 tps) & white pepper (approximately 1/4 tps)
Massage spices into beef strips until evenly distributed
Place in refrigerator
When ready to fry, in mixing bowl beat egg whites until frothy & dip beef in egg whites making sure all pieces are covered
Next, & very important is to GRADUALLY add cornstarch to this mixture, slowly coating all of the beef strips
You will use a lot of cornstarch to THOROUGHLY coat beef strips, so don’t let the 1 cup measurement intimidate you
Actually, you may use less than 1 cup, but it will take a lot to make sure EACH strip of beef is covered with a FAIRLY THICK coating of cornstarch
The cornstarch application part is slightly messy but, believe me, it is worth the effort! When done coating beef, set aside for few min & heat oil (you will need a fair amount)
Mix sauce ingredients except for, of course, the cornstarch & water
Set aside
When oil has reached about 360 deg, drop about HALF the beef strips in oil
Fry for about 2-3 min or until crisp
Be careful to watch the temp
as you are frying
Once you are done frying beef strips, carefully drain excess oil & place on platter
Pour oil out of wok into container
Place sauce in wok & heat for minute or so before adding cornstarch with water
Once sauce mixture thickens, add about 2-3 tablespoon hot oil, stir well, then add beef strips & heat for about 1 min Remove from wok & place on platter
Sprinkle beef with sesame seeds & serve over white rice
* If you use more beef than recipe calls for, sauce mixture can be doubled
Also, if you use tougher beef strips, you may want to marinate mixture in a LITTLE soy sauce & red wine vinegar & cornstarch to tenderize
I would marinate for at least several hrs
Be careful not to use too much soy sauce because this will contribute to excess browning during frying cycle
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