Imported from Instagram

Crispy Beef Stir-Fry

Name: Crispy Beef Stir-Fry
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: rice (Amount not specified; cook in an oven-safe pan with water reaching the first knuckle above the rice.); water (Enough to reach the first knuckle above the rice.); 2 lb chuck steak (Flank or skirt steak may be used instead; slice as thinly as possible. Partially freezing first makes slicing easier.); 1 tbsp soy sauce (For the beef marinade.); black pepper (To taste; for the beef marinade.); 0.5 tsp garlic powder (For the beef marinade.); 0.25 tsp baking soda (For tenderizing the beef.); 1 onion (Roughly chopped.); 2 bell peppers (Roughly chopped; color not specified.); 3.5 cloves garlic (Minced; description gives 3–4 cloves.); 1 tbsp ginger (Thinly slice before mincing to break up the fibers.); 1 bunch green onions (Cut into approximately 1-inch pieces.); 0.25 cup cornstarch (Use 1/4–1/3 cup, enough to coat the beef; amount is approximate and may vary with coating needs.); oil (For frying, enough to make an approximately 1/2-inch-deep pool in the pan; reserve about 2 tbsp for stir-frying the vegetables.); 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 (To taste; for the sauce.); 2 tsp ketchup (For the sauce.); 1 tsp sugar (For the sauce; the creator mentions honey as an alternative, but provides no honey quantity.)

Recipe by Bob Morano @everydayisfeastday · Instagram

Imported by Chris Tettamanti on SeeMeCook

Thinly sliced beef is coated in cornstarch, fried until golden and crisp, then tossed with vegetables and a tangy, lightly sweet sauce. Serve over oven-cooked rice for a takeout-style meal at home.

4 servings80 minEast Asian

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Ingredients

rice (Amount not specified; cook in an oven-safe pan with water reaching the first knuckle above the rice.)
water (Enough to reach the first knuckle above the rice.)
2 lb chuck steak (Flank or skirt steak may be used instead; slice as thinly as possible. Partially freezing first makes slicing easier.)
1 tbsp soy sauce (For the beef marinade.)
black pepper (To taste; for the beef marinade.)
0.5 tsp garlic powder (For the beef marinade.)
0.25 tsp baking soda (For tenderizing the beef.)
1 onion (Roughly chopped.)
2 bell peppers (Roughly chopped; color not specified.)
3.5 cloves garlic (Minced; description gives 3–4 cloves.)
1 tbsp ginger (Thinly slice before mincing to break up the fibers.)
1 bunch green onions (Cut into approximately 1-inch pieces.)
0.25 cup cornstarch (Use 1/4–1/3 cup, enough to coat the beef; amount is approximate and may vary with coating needs.)
oil (For frying, enough to make an approximately 1/2-inch-deep pool in the pan; reserve about 2 tbsp for stir-frying the vegetables.)
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 (To taste; for the sauce.)
2 tsp ketchup (For the sauce.)
1 tsp sugar (For the sauce; the creator mentions honey as an alternative, but provides no honey quantity.)

Steps

1
Put the rice in an oven-safe pan. Add water until it reaches the first knuckle above the rice when your fingertip touches the rice.
2
Cover the pan and bake at 375°F (190°C) for 40 minutes.
3
Slice the beef as thinly as possible. Partially freeze it first if you want to make slicing easier.
4
Add 1 tablespoon soy sauce, black pepper, garlic powder, and baking soda to the beef and mix to coat it.
5
Roughly chop the onion and bell peppers. Mince the garlic. Thinly slice the ginger, then mince it. Cut the green onions into approximately 1-inch pieces, and have all ingredients ready before cooking.
6
Make the sauce by combining 1 tablespoon soy sauce, 2 tablespoons oyster sauce, 1 tablespoon vinegar, red pepper flakes to taste, 2 teaspoons ketchup, and 1 teaspoon sugar. Stir to combine.
7
Coat the beef pieces with cornstarch, aiming for an even coating.
8
Heat oil in a wok or sauté pan until it forms a pool 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.
9
Return the pan to the heat and leave about 2 tablespoons of oil in it.
10
Add the green onions, onion, and bell peppers. Cook until slightly charred but not fully cooked.
11
Add the ginger and garlic. Cook for another 60–90 seconds.
12
Return the beef to the pan and stir-fry everything together for about 30 seconds.
13
Add the sauce. Let it simmer; the cornstarch coating will thicken the liquid into a sticky glaze.
14
Serve the crispy beef over the cooked rice.

Notes

The spoken source does not specify a rice quantity, so use an amount appropriate for the meal; its water measure is given by the first-knuckle method. The sauce is called a general sweet-and-sour/takeout-style sauce in the narration. Broccoli or cabbage are suggested optional additions. For leftover rice, spread it on a flat surface to cool before packing it away. Honey is mentioned as an alternative to sugar, but no amount is given.