30-Minute Chinese Crispy Beef
Make restaurant-quality Chinese crispy beef at home! Crispy beef strips in a sweet, tangy, and spicy glaze, perfect with rice. Ready in 30 minutes!
Equipment
Ingredients
- 3/4 lb (340 g) Strip-loin or top sirloin teak cut into 3/8-inch strips against grain
- 2 tsp soy sauce low sodium
- 5 tbsp cornstarch divided
- 1/2 carrot thinly sliced into matchsticks
- 2-3 green onion sliced
- 2 fresh red chili seeded and sliced, optional
- 1/4 - 1/2 cup (60-120 ml) oil for frying
For sweet tangy sauce
- 3 tbsp soy sauce low sodium
- 2 tbsp honey
- 2 tbsp sweet chili sauce
- 1 tbsp rice vinegar
- 3 cloves garlic minced
- 1 tsp cornstarch
Instructions
- Toss beef strips with 2 teaspoon soy sauce and 2 tablespoons of cornstarch; set aside.
- To make the sauce, combine soy sauce, honey, sweet chili sauce, rice vinegar, garlic, and starch in a small mixing bowl; mix well and set aside.
- Coat the beef again with the remaining cornstarch to ensure it is thoroughly coated.
- Heat oil in a skillet over medium high heat until hot (about 350˚F, 170˚C). Add a small batch of beef strips, shaking off the excess starch, and shallow fry until lightly golden; about 1-2 minutes. Remove the beef strips using a metal wire strainer and place on a wired rack or a plate lined with a paper towel. Repeat with the next batch.
- Note: If you put too many beef strips at once, they might stick to each other and you will end up with a giant ball of meat instead of small bite-sized strips. Doing small batches is key for a successful deep fry for this recipe.
- Once the first-fry is completed, do the second-fry (again in small batches) until the beef turns deep brown and crispy, about 1 minute. Strain the beef with a metal strainer and transfer onto a wired rack.
- Wipe the extra oil off the skillet, leaving about 1 tablespoon behind. Add shredded carrot and stir-fry for 1 minute until slightly soft. Add green onion and chili (if using) and stir for 10 seconds.
- Pour the reserved sauce mixture in a skillet. It should bubble right away. When the sauce is reduced and thickened to a sticky glaze (about 5-10 seconds), return the beef strips and toss together to coat evenly.
- Garnish with toasted sesame seeds if you wish. Serve the crispy beef immediately with rice.
Video
Notes
Beef Cuts & Variations
- If using skirt steak or a tougher cut, slice it thinly like shredded beef for a more tender texture. Thick slices can turn chewy, while thinner strips cook faster and stay tender.
- Want variety? Swap the beef for chicken or pork—it works just as well!
- Storage: Let the beef cool completely, then store it in an airtight container in the fridge for up to 3 days. For longer storage, freeze it for up to 2 months.
- Reheating: To keep it crispy, reheat in an air fryer (350°F for 3-5 minutes) or in a hot skillet over medium heat. Avoid microwaving, as it can make the beef soggy. If needed, add a splash of water to loosen the sauce.
Nutrition
Calories: 340kcal | Carbohydrates: 28g | Protein: 19g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 1058mg | Potassium: 402mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1441IU | Vitamin C: 19mg | Calcium: 34mg | Iron: 2mg