Recipe Background
30-Minute Beef can be created and served in just 30 minutes... has a nice ring to it, huh? Even better than the name or the speed is the taste! Crispy, golden-brown twice-fried beef is succulent and savory, coated in a sweet and tangy sauce with notes of sweet chili and garlic and paired with tender pan-fried veggies. Whether you eat it over rice or all by itself, you will not be disappointed by this 30-Minute Beef!
30-Minute Beef can be created and served in just 30 minutes... has a nice ring to it, huh? Even better than the name or the speed is the taste! Crispy, golden-brown twice-fried beef is succulent and savory, coated in a sweet and tangy sauce with notes of sweet chili and garlic and paired with tender pan-fried veggies. Whether you eat it over rice or all by itself, you will not be disappointed by this 30-Minute Beef!
Ingredients
For the sauce:
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons sweet chili sauce
- 1 tablespoon rice vinegar
- 3 cloves garlic minced
- 1 teaspoon cornstarch
For the beef and vegetables:
- 1 (3/4-pound) top sirloin steak cut into 3/8-inch strips
- 2 teaspoons low-sodium soy sauce
- 5 tablespoons cornstarch divided
- 1/4 cup oil
- 1/2 carrot thinly sliced into matchsticks
- 2 green onions sliced
- 1 fresh red chile optional, seeded, sliced
- sesame seeds optional, to taste, for garnish
Directions
- In a small mixing bowl, add 3 tablespoons of the soy sauce, the honey, the sweet chili sauce, the rice vinegar, the garlic, and 1 teaspoon of the cornstarch and whisk to combine. Set the sauce mixture aside.
- In a large bowl, add the beef strips, the remaining soy sauce, and 2 tablespoons of the remaining cornstarch and toss to combine.
- Allow the beef to sit for 3-4 minutes.
- Coat the beef strips with the remaining cornstarch.
- In a skillet over medium-high heat, heat the oil until it is sizzling hot.
- Shake off any excess cornstarch from the beef strips, then in small batches, add them to the hot oil.
- Fry each batch until the beef strips are lightly golden, about 1-2 minutes.
- Using a spider strainer, transfer the beef strips to a wire rack or a paper-towel-lined plate to drain. Use a fine-mesh wire strainer to carefully remove any deep-fried burnt pieces left in the oil before frying each batch.
- Repeat the frying process until all of the beef is lightly golden and drained.
- In batches, add the beef strips back to the hot oil and fry until they are deeply browned, crispy, and reach an internal temperature of at least 135 degrees F for medium rare, about 1 minute.
- Transfer the twice-fried beef strips to the wire rack or a paper-towel-lined plate to drain.
- Repeat the second frying process with the remaining beef strips.
- Reserve 1 tablespoon of the oil in the skillet, draining the remainder.
- Heat the reserved oil in the skillet over medium-high heat.
- Add the carrot matchsticks to the hot oil and cook, while stirring, until slightly softened, about 1 minute.
- Add the green onions and the chiles to the hot oil and cook, while stirring, until fragrant, about 10 seconds.
- Add the sauce mixture to the carrot mixture and cook until it is reduced and thickened, about 10 seconds.
- Add the twice-fried beef strips to the sauce mixture and toss to coat evenly.
- Serve garnished with the sesame seeds.
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