Hakka Chinese is always a fave in our household. One of the items my sons love to order is Crispy Beef however, one order is never enough. After developing this recipe for a while this comes pretty close.


Beef is sliced very thin, marinated and then fried twice to get it nice and crispy. It’s then tossed in a sweet, salty & sticky sauce.

If you love Hakka Chinese food, check out my other recipes here.

Crispy Beef


  • 1 kg – 2.2 lbs Sirloin
  • 2 tbsps light Soya sauce
  • 1 tbsp Sesame Oil
  • 2 tbsps Shaoxing cooking wine or Fujian cooking wine
  • 1 tsp Baking soda


  • 1/4 cup Honey
  • 1/4 cup light Soya sauce
  • 1/4 cup Shaoxing cooking wine or Fujian cooking wine
  • 1/4 cup Ketchup
  • 1 tbsp Sesame Oil
  • 1 tbsp of Chinkiang Black Vinegar
  • 1 – 2 cups Corn starch

For frying

  • 1 tbsp Sesame Oil
  • 2 tbsps sliced Spring Onions
  • 2 tbsps minced Garlic
  • 1/4 cup julienne of Ginger
  • 1 tbsp sliced green Chillies


  • Slice the Beef thinly. Freezing the meat for an hour will help the meat firm up and makes it easy to slice
  • Marinate with the soya sauce, sesame oil, cooking wine and baking soda and leave aside for 10 mins
  • In the meantime combine all the sauce ingredients in a bowl
  • Dip each piece in cornstarch, shake off the excess and deep fry in batches and keep aside
  • Once everything is fried, fry the pieces again for the second time
  • In a wok add the sesame oil, the spring onions, garlic, julienne of ginger and the green chillies
  • Saute this for a minute and add the sauce ingredients and allow this to thicken a bit
  • Add the beef and toss to coat and serve