Description
Crispy beef delight brings together sizzling Chinese-style beef and fragrant rice in one incredible dish. Family dinners become special when this classic Asian recipe lands on restaurant-quality plates you’ll enjoy preparing.
Ingredients
Scale
- 1 lb (454 g) beef sirloin or flank steak, thinly sliced
- 3 cups cold cooked rice, preferably day-old
- 2 eggs, beaten
- ¼ cup (60 ml) soy sauce
- 3 tbsps soy sauce
- 2 tbsps hoisin sauce
- 2 tbsps sesame oil
- 2 tbsps brown sugar
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp ginger, grated
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsps water
- ¼ cup (30 g) cornstarch
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup frozen peas and carrots
- ½ cup carrots, julienned
- 3 green onions, sliced
- 2 green onions, chopped
- 3 cloves garlic, minced
- Vegetable oil for frying
Instructions
- Preparation: Thoroughly coat thin beef slices with cornstarch, ensuring complete and uniform coverage for maximum crispiness.
- Searing: Heat vegetable oil in a large skillet over medium-high heat, frying beef in small batches until achieving a golden-brown, crunchy exterior.
- Oil Management: Transfer crispy beef to a paper towel-lined plate, allowing excess oil to drain while maintaining temperature and texture.
- Aromatic Foundation: In the same skillet, reduce oil and sauté minced garlic, grated ginger, and green onions until releasing intense fragrant notes.
- Vegetable Dynamics: Add bell peppers, broccoli florets, and carrots, cooking for 3-4 minutes until reaching a vibrant, tender-crisp state.
- Sauce Composition: Whisk soy sauce, rice vinegar, honey, and sesame oil in a mixing bowl, creating a harmonious flavor profile.
- Sauce Integration: Pour sauce over sautéed vegetables, introducing cornstarch slurry to develop a glossy, thickened coating.
- Beef Reunion: Reintroduce crispy beef to the skillet, gently tossing to ensure comprehensive sauce coverage and uniform heating.
- Fried Rice Base: In a separate large skillet, warm sesame oil and scramble beaten eggs on one side.
- Rice Transformation: Incorporate cold rice, breaking down clusters and stir-frying until thoroughly heated, mixing in frozen peas, diced carrots, and green onions.
- Final Rice Seasoning: Drizzle soy sauce over rice, continuing to stir until achieving a uniform golden color and balanced flavor.
- Plating Artistry: Arrange crispy beef atop fried rice, garnishing with additional green onion slices for visual appeal and fresh accent.
Notes
- Cornstarch Coating Technique: Ensure complete, even coverage of beef slices with cornstarch to create an extraordinarily crispy exterior that locks in moisture and develops a perfect golden-brown crunch.
- Batch Frying Strategy: Cook beef in small portions to maintain high oil temperature, preventing soggy texture and guaranteeing maximum crispiness with each bite.
- Sauce Balancing Trick: Whisk sauce ingredients thoroughly to create a harmonious blend of sweet, tangy, and savory flavors that perfectly complement the crispy beef.
- Rice Temperature Secret: Use cold, day-old rice for fried rice to prevent clumping and achieve that coveted restaurant-style separated grain texture that doesn’t become mushy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 556
- Sugar: 9 g
- Sodium: 1004 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 109 mg