Crispy Beef

YIELD ~4 servings
May prep all or none ahead if desired: 
-cut the vegetables the night before
-Freeze the meat and let sit out at room temp for 1 hour before cutting
-marinate meat over night in refrigerator, bring to room temp before frying
-mix sauce together

MARINADE for at least 20 minutes
2lb top round steak, cut into 2inch long thin strips
2 TBS cooking wine 
3 TBS soy sauce

MIX SAUCE: 
2 TBS soy sauce
3 TBS hoisin sauce 
4 TBS sugar
1 tsp sambal garlic red chili paste
1 tsp sesame oil
1 tsp rice vinegar
1 TBS cornstarch
3 TBS water
Mix together in a small bowl and set aside.

OTHER:
1 cup cornstarch
oil for deep frying
4 TBS canola oil, divided
2 cloves garlic, minced
1 onion, thin sliced
1/4 cup carrot, cut into thin 2inch long strips
1/4 cup celery, cut into thin 2inch long strips


Heat oil for deep frying to 375 degrees. Mix beef and 1 cup cornstarch together until all beef is well coated, shake excess cornstarch off with strainer. Deep fry about 1/2 cup at a time. Cook until crispy and then remove from oil. Repeat until all beef is cooked. 

In the meantime, using 2TBS oil, caramelize the onion ~10 minutes. Set aside. 

When all beef is done: Head 2TBS oil in the wok. Add minced garlic and cook until you can smell it (about 30 seconds). Pour the sauce into the garlic and let it cook until the sauce becomes like a syrup. If it burns or gets too thick add a little water. Add crispy beef, carrot, celery and caramelized onion and toss quickly together. DONE. 


from Meiling Dawson (Orson Gygi cooking class)