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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.
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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.
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If you love Hakka Chinese food, check out my other recipes here.
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Crispy Beef
Ingredients
- 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
Sauce
- 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
Instructions
- 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
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