from the author: "Restaurant-quality, amazingly crispy beef made in just 30 min with
less oil – you won’t even be able to tell the difference!"
from me: "Surprise! It really does get crispy!"
Serves 41 cup peanut oil
1 pound sirloin steak -- sliced into thin strips
4 Tablespoons cornstarch -- divided
FOR THE SAUCE
1/4 cup soy sauce
1/4 cup brown sugar, packed
2 Tablespoons fresh orange juice
2 Tablespoons rice vinegar
2 cloves garlic
1 Tablespoon fresh ginger -- grated
1 Tablespoon Sriracha
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 each scallion -- thinly sliced
Heat peanut oil in a large stockpot or Dutch oven over medium heat. I used vegetable oil
In a large bowl, combine steak and 2 Tablespoons cornstarch, tossing to coat and letting the steak absorb the cornstarch. Add remaining 2 Tablespoons cornstarch before adding to the stockpot.
Working in batches, cook steak until golden and crisp, about 2-3 minutes.
The cornstarch will really crisp up, don't take it out when the meat is
done: let it cook. Tra
nsfer to a paper towel-lined plate.
In a medium saucepan over medium high heat, combine soy sauce, brown
sugar, orange juice, vinegar, garlic, ginger, Sriracha and sesame oil
until slightly thickened, about 1-2 minutes. Stir in steak and gently toss
to combine.
Serve immediately, garnished with sesame seeds and green onion, if
desired.
Recipe by Chungah On
www.DamnDelicious.com
March 2016
