Recipe courtesy of Ching-He Huang

Yang-Yang Crispy Beef

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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Peanut oil, for frying

1 pound sirloin steak, pounded 1/4-inch thick and finely sliced into strips

3 tablespoons cornstarch

Sea salt


2 tablespoons light soy sauce

1/2 cup sweet chili sauce

1 large orange, zested and juiced

1 head romaine lettuce, shredded

1/2 cucumber, sliced in half, seeds scooped out and thinly sliced into half moons

1 large scallion, thinly sliced on the bias, for garnish

1 to 2 tablespoons rice wine vinegar


  1. For the beef: Heat a wok over high heat and fill halfway up with peanut oil. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.
  2. Place the beef strips in a large bowl and add 2 tablespoons cornstarch. Toss until the beef has absorbed the cornstarch. Add the remaining 1 tablespoon cornstarch right before frying and toss to coat.
  3. Fry the beef in 2 to 3 batches until golden, 4 to 5 minutes. Drain on paper towels and season with sea salt.
  4. For the sauce: Set another wok or saute pan over high heat and add the soy sauce, chili sauce and orange juice. Bring to a simmer and cook until it becomes thickened and coats the back of a spoon, 1 to 2 minutes. Toss the beef in the sauce to coat thoroughly.
  5. Serve over a bed of the shredded lettuce and sliced cucumber that has been sprinkled with rice vinegar. Then garnish with the scallions and orange zest.
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