Thursday, July 21, 2016

crispy sesame beef... 35 minutes

the goods:

1 pound sirloin steak
4-5 tablespoons cornstarch
1 quart canola oil

1 cup sweet chili sauce
4 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons honey
sesame seeds, for garnish

Freeze steaks for 15 minutes, then slice across the grain, into 1/4-inch pieces and place in a large bowl. Sprinkle with 3 tablespoons cornstarch, stir to coat each piece and set aside.

In a large, deep pot, heat oil to 350-375 degrees. Sprinkle meat with 1-2 more tablespoons of cornstarch (depending on how much has been absorbed). Stir to ensure that all the pieces of meat are separated from each other and evenly coated.

Once the oil is hot, drop 1/3 of the meat into the oil and stir with a slotted spoon. Cook the meat until browned and crispy. Drain onto paper towels and sprinkle with salt. Continue cooking the meat in batches until it's all cooked.

In a large skillet, heat the sweet chili sauce, soy sauce, sesame oil, and honey until warmed. Add in crispy beef and stir to coat and heat. Serve over rice with sesame seeds.

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