Make this Chinese Restaurant-Style Crispy Shredded Beef Recipe at home tonight for your family. This favorite dish can be found on the menus of many Chinese Restaurants and Take Outs and is just as delicious made at home.
Photo by Bob Walker
Chinese Restaurant-Style Crispy Shredded Beef
A Chinese Restaurant-Style Copycat Recipe
Although this recipe does not come from a specific restaurant, it will be instantly familiar to many of you from dishes you have enjoyed at your local favorite Chinese Restaurant or Take Out.
Chinese Restaurant-Style Crispy Shredded Beef Recipe
This delicious spicy stir-fry comes together in just minutes in a wok.
You can easily find the ingredients in most supermarkets. The recipe calls for sirloin steak, but you could easily substitute flank or skirt. And, if you like, a cup of steamed broccoli florets.
Chinese Restaurant-Style Crispy Shredded Beef Recipe
Make this Chinese Restaurant-Style Crispy Shredded Beef Recipe at home tonight for your family. This favorite dish can be found on the menus of many Chinese Restaurants and Take Outs and is just as delicious made at home.
Ingredients
- 1 cup Cornstarch
- 2 Eggs
- 1 pound Sirloin Steak sliced into thin strips (see Note below)
- Peanut Oil for frying
- Thumb-sized piece fresh Ginger peeled and finely chopped
- 4 cloves Garlic crushed
- 1 Carrot julienned (cut into matchsticks)
- 1/2 Onion cut into strips
- 3 tablespoons Soy Sauce
- 4 tablespoons Rice Vinegar
- 1 tablespoon granulated Sugar
- 2 tablespoons Honey
- 2 Green Onions finely sliced
- 1 tablespoon Red Chili Flakes
- Sriracha Hot Sauce to taste
- 1/2 tablespoon Sesame Oil
Instructions
- Place cornstarch in a large bowl.
- In another bowl, place eggs. Beat until well mixed and frothy.
- Add beef strips to eggs. Using your hand or a spoon, mix thoroughly until all beef is covered.
- Transfer beef strips to cornstarch. Toss to coat each piece on all sides.
- Heat enough oil to deep-fry beef in a nonstick wok to 350°F.
- Carefully drop beef slices into oil in batches, shaking off excess cornstarch as you do. Fry for 2-3 minutes, until crispy. Remove and drain on wire rack or plate lined with paper towels. Repeat until all beef is cooked.
- Wipe out wok or use another.
- Heat 1 tablespoon oil in wok.
- Add ginger and garlic. Fry for 20 seconds.
- Add carrot and onion. Continue frying for 1 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.
Slice the steak very thinly and against the grain in bite-sized pieces, so it cooks quickly and remains tender.
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Photo of IMG_20161203_132024817 (Crispy Shredded Beef at Hap Lee) is by Bob Walker and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Bob. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe adapted from a recipe published by the Seattle Times in 2020 from a recipe in the Pittsburgh Post-Gazette in 2019 which was adapted from “Chinese Takeout Cookbook” by Kwoklyn Wan. Seriously. Additional Information Courtesy of Wikipedia and is used by permission.
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