Copycat Wu Zhao Imperial Crispy Beef

Ingredients

• 1.5 lb flank steak (Cut into irregular ¾-inch-wide, 1–3 inch pieces (not neat matchsticks).)
• 2 tbsp soy sauce (For the marinade.)
• 2 tbsp Sherry wine (For the marinade.)
• 1 egg white (From 1 large egg.)
• 1 tsp baking soda
• 1 tsp toasted sesame oil (For the marinade.)
• 0.25 tsp white pepper
• 1 cup cornstarch (For the coating.)
• 2 tbsp all-purpose flour (For the coating.)
• 0.5 tsp kosher salt (For the coating.)
• 3 cups neutral oil or beef tallow (For frying; choose neutral oil or beef tallow.)
• 4 tbsp soy sauce (For the glaze.)
• 3 tbsp sugar (For the glaze.)
• 1 tbsp honey (For the glaze.)
• 1 tbsp Sherry wine (For the glaze.)
• 1 tbsp water (For the glaze.)
• 1 tsp rice vinegar (For the glaze.)
• 0.5 tsp toasted sesame oil (For the glaze.)
• 1 tbsp neutral oil (For the wok aromatics.)
• 0.5 yellow onion (Cut into thin slivers.)
• 3 cloves garlic (Finely minced.)
• 1 tsp ginger (Finely minced.)
• 0.5 tsp red pepper flakes
• 2 jalapeños (The source lists “2 red/green jalapeño”; sliced into thin rings.)
• 4 scallions (Julienned; use whites for the wok and greens for garnish.)
• 1 tbsp toasted sesame seeds (For garnish.)
• pea shoots or microgreens (A small handful, for garnish.)
• jasmine rice (Steamed, for serving; amount not specified.)

Steps

1. 1

   Cut the flank steak into irregular pieces about ¾ inch wide and 1–3 inches long; avoid neat matchsticks.

2. 2

   Combine the steak with 2 tablespoons soy sauce, 2 tablespoons Sherry, the egg white, baking soda, 1 teaspoon toasted sesame oil, and white pepper to make the marinade. The source does not specify a marinating time.

3. 3

   Prepare the coating by combining the cornstarch, all-purpose flour, and kosher salt.

4. 4

   Prepare the glaze by combining the 4 tablespoons soy sauce, sugar, honey, Sherry, water, rice vinegar, and ½ teaspoon toasted sesame oil. The source does not specify a cooking method or consistency for the glaze.

5. 5

   Heat the 3 cups neutral oil or beef tallow for frying. The source does not provide a temperature.

6. 6

   Coat the marinated beef in the cornstarch mixture, applying a craggy coating. The source names a double coating but does not describe the exact coating sequence.

7. 7

   Fry the coated beef until crisp. The source does not state a frying time, temperature, or whether the beef is fried in batches.

8. 8

   Heat 1 tablespoon neutral oil in a wok and add the slivered onion, minced garlic, minced ginger, red pepper flakes, jalapeño rings, and scallion whites. The source does not give cooking times or order for these aromatics.

9. 9

   Add the sweet-soy glaze and crisp beef to the wok and combine. The source does not specify the glaze reduction or tossing method.

10. 10

    Serve over steamed jasmine rice and garnish with scallion greens, toasted sesame seeds, and a small handful of pea shoots or microgreens.

Notes

The description provides ingredients but no ordered preparation method, so the method details, frying temperature and timing, marinade duration, glaze cooking, and exact double-coating sequence are not specified. The ingredient list gives no quantity for steamed jasmine rice or the small handful of pea shoots or microgreens. The jalapeño entry is written ambiguously as “2 red/green jalapeño).”

Nutrition per serving

• main
• Chinese-inspired
• crispy
• fried
• beef
• spicy
• with-rice