Super crispy beef tossed with a sweet and sticky sauce – better than take out!


  • 1.5 lbs top sirloin steak (any type of beef works – flank steak, skirt steak)
  • 1 cup potato starch (divided in half), (can be substituted with corn starch, but it won’t be as crispy)

Beef Marinade

  • 1 small onion
  • 2 cloves garlic
  • 4–5 slices of ginger (sliced thin, 2–3 mm)
  • 1 tablespoon light soy sauce (reduced sodium)

Sweet and Sticky Sauce

  • 3/4 cup honey
  • 1/4 cup + 2 tablespoons light soy sauce (reduced sodium)
  • 1/2 cup water
  • 1 tablespoon hoisin sauce
  • 1/2 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon shaoxing cooking wine
  • 5 teaspoons corn starch (for corn starch slurry thickener)
  • 6 teaspoons water (for corn starch slurry thickener)

Garnish & Toppings (Optional)

  • 1–2 stalks green onion (chopped)
  • toasted sesame seeds


Marinate the Beef

  1. Slice the steak into 1 cm wide strips and place it in a bowl. (If your steak is more than 1 cm thick, cut the strips in half again length-wise)
  2. In a food processor, blitz the onion, garlic, and ginger until it is a paste. (If you do not have a food processor, you can grate them or chop it very finely by hand, just make sure the ginger bits are very tiny)
  3. Add the marinade and 1 tablespoon of soy sauce to the beef and mix well and marinade it in the fridge for 1 hour (or 20-30 minutes in room temperature)

Deep Frying the Beef

  1. After the beef has marinated, dust 1/2 cup of potato starch (or corn starch) on the beef and use your fingers to loosely coat the beef with it. Let it sit for 10 minutes
  2. While you are waiting for the meat, heat up a heavy bottom pot (or wok) set the temperature of the oil to 375F (191C) (or medium heat) and add at least 1 inch of oil and wait for it to get hot.
  3. Full instructions visit @pupswithchopsticks 

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