Here's the Recipe
Crispy Beef
Adapted from Karen Ahmed
INGREDIENTS
2 to 2-1/2 lbs beef (Tri-tip, Sirloin)
2 tbsp light soy sauce
1 tbsp sesame oil
2 tbsp Shaoxing cooking wine or dry Sherry
1 tsp baking soda
Sauce
1/4 cup honey
1/4 cup light soy sauce
1/4 cup Shaoxing cooking wine or dry Sherry
1/4 cup ketchup
1 tbsp sesame oil
1 tbsp of Chinkiang black vinegar
1 - 2 cups corn starch
For frying
1 tbsp sesame oil
2 tbsp sliced green onions
2 tbsp minced garlic
1/4 cup julienne of ginger
1 tbsp sliced green chiles
INSTRUCTIONS
Slice the beef thinly, across the grain. (Freezing the meat for an hour will help the meat firm up and makes it easy to slice.)
Marinate with the soy sauce, sesame oil, cooking wine and baking soda and leave aside for 10 minutes.
In the meantime, combine all the sauce ingredients in a bowl.
Dip each piece in cornstarch, shake off the excess and deep fry in batches. Keep aside.
Once everything is fried, fry the pieces again for the second time.
In a wok add the sesame oil, the green onions, garlic, julienne of ginger and the green chiles. Sauté this for a minute or so, then add the sauce ingredients and allow this to thicken a bit.
Add the beef and toss to coat. Scatter sliced green onions over the plated dish and serve.