Popular Chinese takeout dish easy to make
Chinese takeout can be a lifesaver on busy weeknights. But if you’ve got a few minutes to spare, you can make many of those favourites at home.
This crispy beef stir-fry comes together in minutes. It only requires shallow frying and you can easily find the ingredients in a grocery store.
I used sirloin steak, but you could substitute flank or skirt steak. Whatever you choose, be sure to slice it very thinly against the grain in bite-size pieces, so it cooks quickly and remains tender.
Crispy Beef with Chili
1 cup cornstarch 2 eggs 1 lb. sirloin steak, sliced into strips • peanut oil, for frying • Thumb-size piece of fresh ginger, peeled and finely chopped 4 garlic cloves, crushed 1 carrot, cut into matchsticks 1/2 onion, cut into strips 3 Tbsp soy sauce 4 Tbsp rice vinegar 1 Tbsp granulated sugar 2 Tbsp honey 2 spring onions, finely sliced 1 Tbsp red chili flakes • hot sauce such as Tabasco or Sriracha, to taste 1/2 Tbsp sesame oil 1 jalapeno, sliced very thin, to serve 2 tsp toasted sesame seeds, for garnish
Tip cornstarch into large bowl and beat eggs in another. Add beef strips to eggs and mix thoroughly, then transfer to cornstarch, coating each piece and shaking off excess.
Heat enough oil to deep-fry beef in wok to 350 F. Carefully drop beef slices into oil in batches and fry for two to three minutes, until crispy. Remove and drain on wire rack or plate lined with paper towels.
Heat 1 Tbsp oil in a nonstick wok, add ginger and garlic and fry for 20 seconds. Add carrot and onion and continue frying for one more minute.
Add soy sauce, vinegar, sugar, honey, spring onions and chili flakes. Add a dash or two of hot sauce, if using. Bring to a boil. Add crispy beef and stir to coat evenly.
Take off heat and stir in sesame oil. Serve alongside or on top of jasmine rice, with jalapeno and sesame seeds scattered on top. Serves four.
Adapted from Chinese Takeout Cookbook, by Kwoklyn Wan. (Quadrille Publishing, August 2019, $23)