Chinese Crispy-Fried Beef with Peppers
- Kid-friendly
- Low calorie
- Easy recipes
Ingredients
- 1 egg
- 3 tbsp (45 mL) cornstarch
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) cayenne pepper
- 1/4 tsp (1 mL) white pepper
- 8 oz (250 g) inside round or top round beef, julienned
- 3 cups (750 mL) vegetable oil
- 3 green onions, julienned
- 2 hot peppers, seeded and julienned
- 2 cloves garlic, minced
- 4 sweet thin-skinned peppers, such as Cubanelle or shepherd
- Sauce:
- 3 tbsp (45 mL) granulated sugar
- 2 tbsp (30 mL) light soy sauce
- 2 tbsp (30 mL) rice vinegar
- 1-1/2 tbsp (22 mL) Chinese black or balsamic vinegar
- 1 tsp (5 mL) sesame oil
Preparation
In bowl, whisk together egg, cornstarch, salt, cayenne and white pepper until smooth; stir in beef.
Sauce: In separate bowl, stir together sugar, soy sauce, rice and black vinegars, and sesame oil until sugar is dissolved; set aside.
In wok or saucepan, heat oil until temperature registers 350F/180C on frying or candy thermometer (or until bubbles immediately form around dry wooden spoon dipped into oil). Add beef; fry, stirring so strips don't stick together, until crispy, about 4 minutes.
Over heatproof bowl, drain through sieve, then return 2 tbsp/30 mL of the oil to pan; over high heat, stir-fry onions, hot pepper and garlic until fragrant, about 30 seconds. Add sweet peppers; stir-fry until tender, 2 to 4 minutes. Add beef; stir-fry until heated through, about 30 to 60 seconds. Stir in sauce; stir-fry until sauce clings to meat and vegetables.
Makes 4 to 6 servings.
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