Description
Honey Soy Crispy Beef delivers a mouthwatering combination of sweet and savory flavors that dance across your plate. Crispy beef strips glazed with a rich honey soy sauce will make your taste buds sing with pure deliciousness.
Ingredients
Scale
Main Ingredients:
- 1.5 lbs flank steak
- ½ cup soy sauce
- ¼ cup honey
- ¼ cup cornstarch
- ¼ cup all-purpose flour
Coating and Seasoning:
- 1 large egg
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cloves garlic
- 1 teaspoon ginger
- ¼ teaspoon red pepper flakes
Cooking and Sauce Ingredients:
- 2 tablespoons vegetable oil
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- ¼ cup water
- Cooked white rice
- Sesame seeds
- Chopped green onions
- Steamed broccoli
Instructions
- Transform your flank steak into ultra-thin slices, cutting precisely against the grain. Chill the meat in the freezer for 30 minutes to make slicing easier.
- Mix ¼ cup cornstarch, ¼ cup flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl until completely smooth.
- Tumble your sliced beef into the dry mixture, ensuring each piece gets an even coating.
- Drizzle 1 beaten egg over the coated beef, gently tossing to distribute the liquid evenly.
- Whisk ½ cup soy sauce, ¼ cup honey, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon cornstarch, and ¼ cup water in a saucepan until totally dissolved.
- Incorporate 2 minced garlic cloves, 1 teaspoon grated ginger, and ¼ teaspoon red pepper flakes into the sauce.
- Simmer the sauce over medium heat for 2-3 minutes, stirring constantly until it reaches a glossy, thickened consistency.
- Heat 2 tablespoons vegetable oil in a large skillet to medium-high temperature, watching for a shimmer that indicates it’s ready.
- Carefully drop beef pieces into the hot oil, working in batches to prevent overcrowding. Fry each batch for 2-3 minutes per side until achieving a golden, crispy exterior.
- Transfer fried beef to a wire rack with paper towels, allowing excess oil to drain completely.
- Gently fold the crispy beef into the prepared sauce, ensuring each piece gets a beautiful, glossy coating.
- Warm the sauced beef over low heat for 1-2 minutes, letting the flavors meld together.
- Plate your crispy beef over steamed rice, sprinkling with sesame seeds and chopped green onions for a final flourish.
Notes
- Freezing the steak partially helps achieve super thin, even slices that cook quickly and evenly.
- Coat the beef thoroughly in the dry mixture to create a crispy, golden exterior that seals in the meat’s juices.
- Use a deep, heavy-bottomed skillet or wok to maintain consistent oil temperature and prevent burning.
- For a gluten-free version, swap regular flour with rice flour or cornstarch and use tamari instead of soy sauce.
- Prep Time: 40 minutes
- Cook Time: 12-15 minutes
- Category: Beef
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 390 kcal
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 75 mg