How To Make Crispy Beef / Restaurant Style Hakka Chinese
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.
Ingredients
| Sirloin beef | 1 Kilogram | |
| Light soya sauce | 2 Tablespoon | |
| Sesame oil | 1 Tablespoon | |
| Shaoxing cooking wine | 2 Tablespoon | |
| Baking soda | 1 Teaspoon | |
| Corn starch | 2 Cup (32 tbs) | |
| Sauce: | ||
| Honey | 1/4 Cup (4 tbs) | |
| Light soya sauce | 1/4 Cup (4 tbs) | |
| Shaoxing cooking wine | 1/4 Cup (4 tbs) | |
| Ketchup | 1/4 Cup (4 tbs) | |
| Sesame oil | 1 Tablespoon | |
| Chinkiang black vinegar | 1 Tablespoon | |
| For frying: | ||
| Sesame oil | 1 Tablespoon | |
| Sliced spring onions | 2 Tablespoon | |
| Minced garlic | 2 Tablespoon | |
| Julienned ginger | 1/4 Cup (4 tbs) | |
| Sliced green chillies | 1 Tablespoon |
Directions
MAKING:
1. Slice the Beef thinly. Freezing the meat for an hour will help the meat firm up and makes it easy to slice
2. Marinate with the soya sauce, sesame oil, cooking wine and baking soda and leave aside for 10 mins
3. In the meantime combine all the sauce ingredients in a bowl
4. Dip each piece in cornstarch, shake off the excess and deep fry in batches and keep aside
5. Once everything is fried, fry the pieces again for the second time
6. In a wok add the sesame oil, the spring onions, garlic, julienne of ginger and the green chillies
7. Saute this for a minute and add the sauce ingredients and allow this to thicken a bit
8. Add the beef and toss to coat
SERVING:
9. Serve and Enjoy!
Recipe Summary
