tonight's midnight meal

crispy pepper beef, wok-tossed in a glossy soy glaze

Name: crispy pepper beef, wok-tossed in a glossy soy glaze
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean-Chinese
Ingredients: 12 oz (340 g) beef sirloin or flank steak, sliced thin against the grain into short strips; 2 Tbsp soy sauce, for the marinade; 1 Tbsp mirin or shaoxing wine; 1 tsp sesame oil; 1/2 tsp ground black pepper; 1/3 cup cornstarch, for coating; neutral oil, for shallow-frying; 1 red bell pepper, cut into thick strips; 1 green bell pepper, cut into thick strips; 1/2 white onion, sliced; 3 cloves garlic, thinly sliced; 3 Tbsp soy sauce (for the sauce); 2 Tbsp oyster sauce; 1 Tbsp brown sugar or honey; 1 tsp rice vinegar; 2 Tbsp water; 1/2 tsp cornstarch, to thicken the glaze; toasted sesame seeds and sliced scallion, to finish

⏱ 35 min🍽 2

Ingredients · tap to check

12 oz (340 g) beef sirloin or flank steak, sliced thin against the grain into short strips
2 Tbsp soy sauce, for the marinade
1 Tbsp mirin or shaoxing wine
1 tsp sesame oil
1/2 tsp ground black pepper
1/3 cup cornstarch, for coating
neutral oil, for shallow-frying
1 red bell pepper, cut into thick strips
1 green bell pepper, cut into thick strips
1/2 white onion, sliced
3 cloves garlic, thinly sliced
3 Tbsp soy sauce (for the sauce)
2 Tbsp oyster sauce
1 Tbsp brown sugar or honey
1 tsp rice vinegar
2 Tbsp water
1/2 tsp cornstarch, to thicken the glaze
toasted sesame seeds and sliced scallion, to finish

The Way

Marinate the thin beef strips in the soy sauce, mirin, sesame oil and black pepper for about 15 minutes.
Whisk the sauce together in a small bowl, soy sauce, oyster sauce, brown sugar, rice vinegar, water and cornstarch, and set it by the stove.
Toss the marinated beef in the cornstarch until each strip is lightly coated, shaking off the excess in a sieve.
Heat about an inch of neutral oil to 350F (175C). Fry the beef in small batches until deep golden and crisp, 2 to 3 minutes, then lift onto a rack to drain. Frying in batches keeps the oil hot so the crust sets instead of steaming.
Pour off all but a tablespoon of the oil. Over high heat, stir-fry the garlic, onion and bell peppers for about a minute, until glossy and blistered at the edges but still crisp.
Pour in the sauce and let it bubble and thicken into a shiny glaze. Return the crispy beef and toss quickly, just long enough to coat every piece so it stays crunchy.
Off the heat, shower with toasted sesame and sliced scallion. Serve right away, over hot rice if you like.

midnight tip. fry the beef a shade darker than you think it needs, that deep crust is what stays crisp under the glaze. and add the beef back at the very last second, tossing only to coat, so it never has time to go soft.

Questions

what cut of beef is best?

flank, skirt, sirloin or ribeye all work, sliced thin against the grain. you want something tender that fries fast; the thin cut plus a light cornstarch coat is what gives you those shattering crispy edges.

how do I keep the beef crispy after saucing?

fry it well (deep golden, never pale), keep the glaze thick and glossy rather than watery, and toss the beef in at the very end for just a few seconds off the high heat. then serve immediately, before the steam softens it.

can I make it less sweet and more savory?

yes. this glaze is a soy-caramel balance, so cut the brown sugar down to a teaspoon and add a splash more soy or oyster sauce. a little rice vinegar right at the end keeps it bright instead of flat.

crispy pepper beef, wok-tossed in a glossy soy glaze

Ingredients · tap to check

The Way

Questions

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