Chinese Crispy Beef Recipe
Cowbridge Kitchen
About This Recipe
If you look at any Chinese Takeaway menu you will find this Dish, Sweet Sticky Crispy Beef . Crispy Beef is a traditional Chinese takeaway beef dish drenched in delicious sweet sticky Hoisin sauce.
To make the perfect Crispy Beef, the Beef needs to be is a little bit chewy and a little bit crispy so it is always best to use the best cut of beef you can afford, I use Fillet Steak for mine.
Crispy Beef is great served on its own but I like to make an Egg Fried Rice or Mushroom Fried Rice to go with it.
...
The history of Chinese crispy beef is a fascinating journey that reflects the evolution of Chinese cuisine and its adaptation to various cultural influences.
Originating from the culinary traditions of China, this dish typically features tender strips of beef that are marinated, battered, and deep-fried to achieve a delightful crunch. The roots of crispy beef can be traced back to the broader category of stir-fried dishes, which have been a staple in Chinese cooking for centuries.
As Chinese immigrants began to settle in different parts of the world, particularly in North America, they adapted traditional recipes to suit local tastes and ingredients. This led to the creation of variations like the popular crispy beef found in many Chinese-American restaurants, where the beef is often tossed in a sweet and savory sauce, sometimes accompanied by vegetables like bell peppers and onions.
The dish not only showcases the rich flavors of Chinese cuisine but also highlights the creativity and adaptability of chefs who blend traditional techniques with contemporary preferences, making crispy beef a beloved favorite among many.
1hr 15 mins mins Prep.
15 mins Cooking time.
Time
This is per 135g portion
Calories: 238
Protein: 27g
Fat: 12g
Carbohydrates: 4g
Fiber: 0.7g
Sugar: 4.7g
Nutrition
Servings
some cooking skill & experience is needed for this
Practice makes perfect
Difficulty
The cost of this recipe greatly depends on the steak you buy, I have used 'Fillet steak' so it is a bit costly.
Try a rump steak to save on cost.
Cost to make:
£8.79 / $ 11.13(Est.)
How to Make Chinese Crispy Beef
The secret to getting this Crispy Beef, crispy is in the double fry. The best beef to use is a Fillet stake but you can use any steak that fits your budget.
This is one of my favourite Chinese takeaway meals along with Egg fried rice.
The sauce is a Soy and Honey sauce and can be made separately from the main recipe, then you can either drench the cooked beef in it or use it as a dipping sauce.
Crispy beef was attributed to T.T. Wang in 1971 New York.
Cuisine:Chinese
ingredients
180 g of sliced beef (Any steak will do)
Beef Marinade
1 tbs grated Ginger (Ginger paste)
1 tbs grated Onion (Onion paste)
1 tsp grated Garlic
2 tbs light Soy Sauce
Sticky Sauce
150 ml clear Honey
50 ml light Soy Sauce
75 ml Water
15 ml Hoisin Sauce
10 ml Rice vinegar
15 ml White wine (Dry)
2 tbs Corn Flour mixed with 45 ml of water.
To Cook the Beef
250 ml Of Light Oil
1 tsp of Chinese five Spice
4 tbs Corn Flour
Cooking Instructions
- Slice up your steak into 1 cm strips, this can be a bit tricky and time consuming but it is important to get this right.
- Make up the marinade by combining the crushed Ginger, onion, Garlic & Soy Sauce.
- Get the sliced steak in the marinade and mix well with your hands.
- Let this rest for about an hour in the fridge.
- While your steak in marinating get the Sticky sauce together by combining the ingredients inn to a pan (any order you like) then make up the corn flour mix.
- Heat the pan until the sauce is boiling then add the corn flour slurry so that the sauce thickens up. Stir it with a fork.
- Heat 250 ml of light oil in a wok or deep frying pan, get the oil hot enough so that the beef starts to cook as soon as it touches the pan.
- Make up the cornflour and Five Spice in a bowl so that you can coat your beef strips in it.
- Get the beef strips into the cornflour mix and get all of the beef completely coated in it.
- When your oil is hot, start dropping the coated beef into the wok a few at a time, keep separating them as they cook. Cook them for around 5 minutes then remove them onto some kitchen towel.
- Let the beef rest for a few minutes then get it back in that hot oil for a further 5 minute, this is when it will go crispy.
- You can add this beef to the hot sauce if you like, or you can drizzle the sauce over the beef. Personally I like to clean out the Wok and get the cooked beef back in and add as much sauce to it as I fancy.
It is a good idea if you make the sticky sauce beforehand, then add it to the beef during cooking.
Rump steak
Sirloin steak
Any other cut
