Imported from TikTok

Crispy Beef Stir-Fry

Name: Crispy Beef Stir-Fry
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: rice (Amount not stated; cooked in an oven-safe pan with water to the first-knuckle level, then served with the beef.); water (Enough to reach the first-knuckle level above the rice when a fingertip touches it.); 2 lb chuck steak (Thinly sliced; flank or skirt steak are alternatives.); 1 tbsp soy sauce (For the beef marinade.); black pepper (A little, for the beef marinade.); 0.5 tsp garlic powder (For the beef marinade.); 0.25 tsp baking soda (For tenderizing the beef (velveting).); 0.25 cup cornstarch (Use enough to coat the beef; the description gives 1/4–1/3 cup.); 1 onion (Rough-chopped.); 2 bell peppers (Rough-chopped.); 1 bunch green onions (Cut into about 1-inch sticks.); 3.5 garlic cloves (Minced; source lists 3–4 cloves.); 1 tbsp ginger (Thinly slice across the fibers, then mince.); 1 tbsp soy sauce (For the sauce.); 2 tbsp oyster sauce (For the sauce.); 1 tbsp vinegar (For the sauce; type not specified.); red pepper flakes (A little, optional, for the sauce.); 2 tsp ketchup (For the sauce.); 1 tsp sugar (For the sauce; transcript says a little sprinkling of sugar or honey.); honey (Alternative to sugar; amount not specified.); neutral cooking oil (Enough for about a 1/2-inch-deep puddle in the pan to fry the beef; oil type and total amount not stated.); 2 tbsp neutral cooking oil (Reserved for cooking the vegetables after frying the beef.); chili crunch (For serving; amount not stated.)

Recipe by @everydayisfeastday @everydayisfeastday · TikTok

Imported by Gavin Lee on SeeMeCook

Thinly sliced chuck steak is coated in cornstarch, fried until crisp, then tossed with vegetables and a tangy, lightly sweet soy-oyster sauce. Serve it over oven-cooked rice for a takeout-style meal.

4 servings85 minEast Asian

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Ingredients

rice (Amount not stated; cooked in an oven-safe pan with water to the first-knuckle level, then served with the beef.)
water (Enough to reach the first-knuckle level above the rice when a fingertip touches it.)
2 lb chuck steak (Thinly sliced; flank or skirt steak are alternatives.)
1 tbsp soy sauce (For the beef marinade.)
black pepper (A little, for the beef marinade.)
0.5 tsp garlic powder (For the beef marinade.)
0.25 tsp baking soda (For tenderizing the beef (velveting).)
0.25 cup cornstarch (Use enough to coat the beef; the description gives 1/4–1/3 cup.)
1 onion (Rough-chopped.)
2 bell peppers (Rough-chopped.)
1 bunch green onions (Cut into about 1-inch sticks.)
3.5 garlic cloves (Minced; source lists 3–4 cloves.)
1 tbsp ginger (Thinly slice across the fibers, then mince.)
1 tbsp soy sauce (For the sauce.)
2 tbsp oyster sauce (For the sauce.)
1 tbsp vinegar (For the sauce; type not specified.)
red pepper flakes (A little, optional, for the sauce.)
2 tsp ketchup (For the sauce.)
1 tsp sugar (For the sauce; transcript says a little sprinkling of sugar or honey.)
honey (Alternative to sugar; amount not specified.)
neutral cooking oil (Enough for about a 1/2-inch-deep puddle in the pan to fry the beef; oil type and total amount not stated.)
2 tbsp neutral cooking oil (Reserved for cooking the vegetables after frying the beef.)
chili crunch (For serving; amount not stated.)

Steps

1
Put the rice in an oven-safe pan. Add water until it reaches the first-knuckle level when your fingertip touches the rice, then cover the pan.
2
Bake the covered rice at 375°F (190°C) for 40 minutes.
3
Thinly slice the chuck steak. Partially freezing it first can make it easier to slice thinly.
4
Season the beef with 1 tablespoon soy sauce, black pepper, garlic powder, and baking soda. Toss to coat and set aside while preparing the other ingredients.
5
Rough-chop the onion and bell peppers into pieces about the size shown in the video.
6
Mince the garlic cloves. Thinly slice the ginger across its fibers, then mince it to break up the fibers.
7
Cut the green onions into approximately 1-inch sticks.
8
In a small bowl, combine the sauce soy sauce, oyster sauce, vinegar, red pepper flakes if using, ketchup, and a little sugar or honey to balance the salt.
9
If the rice will not be served right away or there are leftovers, spread it on a flat surface and let it cool before packing it into a container and storing it.
10
Before cooking, coat the beef pieces in cornstarch, using enough for a light, even coating.
11
Heat enough oil in a wok or sauté pan to create a puddle about 1/2 inch deep. Fry the beef in batches for about 10 minutes total, until golden brown and crispy; remove the cooked beef from the pan.
12
Return the pan to the heat and leave about 2 tablespoons of oil in it. Add the green onions, onion, and bell peppers.
13
Cook the vegetables until slightly charred but not fully cooked. Broccoli or cabbage may also be added, as suggested in the video.
14
Add the minced ginger and garlic, then cook for another 60–90 seconds.
15
Return the crispy beef to the pan and stir-fry everything together for about 30 seconds.
16
Add the prepared sauce. Let it simmer; the cornstarch coating will thicken the liquid into a sticky glaze.
17
Serve the crispy beef over the rice, with chili crunch if desired.

Notes

The source does not give a rice quantity, a total amount of water, or a precise amount for several ingredients described as a splash, a little, or enough to coat. The sauce's sugar may be replaced with honey. Broccoli or cabbage are mentioned as optional additions. Rice storage is described, but a storage duration is not provided.