Crispy Beef

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  • 3/4 pound tender beef strips (cut into diameter of about 2 pencils and length of 2 - 2 1/2 inches)
  • Salt and white pepper to taste
  • 1/4 cup soy sauce
  • 3/4 cup granulated sugar
  • 1/2 cup white vinegar
  • 1/4 cup water
  • 1 1/2 tablespoons green onions (green part only)
  • 1 teaspoon sesame seeds (untoasted)
  • 2 egg whites (beaten until frothy)
  • 1 cup cornstarch (approximation)
  • 1 1/2 tablespoons cornstarch mixed with about 2 tablespoons water (for thickening sauce)


  1. About 2 hours before frying beef strips, sprinkle salt (we used about 1/2 teaspoon) and white pepper (approximately 1/4 teaspoon). Massage spices into beef strips until evenly distributed. Place in refrigerator.
  2. When ready to fry, in mixing bowl beat egg whites until frothy and dip beef in egg whites making sure all pieces are covered. Next, and very important is to GRADUALLY add cornstarch to this mixture, slowly coating all of the beef strips. You will use a lot of cornstarch to THOROUGHLY coat beef strips, so don't let the 1 cup measurement intimidate you. Actually, you may use less than 1 cup, but it will take a lot to make sure EACH strip of beef is covered with a FAIRLY THICK coating of cornstarch. The cornstarch application part is slightly messy but, believe me, it is worth the effort! When done coating beef, set aside for few minutes and heat oil (you will need a fair amount).
  3. Mix sauce ingredients except for, of course, the cornstarch and water. Set aside.
  4. When oil has reached about 360 degrees F, drop about HALF the beef strips in oil. Fry for about 2 to 3 minutes or until crisp. Be careful to watch the temp. as you are frying. Once you are done frying beef strips, carefully drain excess oil and place on platter. Pour oil out of wok into container.
  5. Place sauce in wok and heat for minute or so before adding cornstarch with water. Once sauce mixture thickens, add about 2-3 tablespoon hot oil, stir well, then add beef strips and heat for about 1 minute. Remove from wok and place on platter. Sprinkle beef with sesame seeds and serve over white rice.

If you use more beef than recipe calls for, sauce mixture can be doubled. Also, if you use tougher beef strips, you may want to marinate mixture in a LITTLE soy sauce and red wine vinegar and cornstarch to tenderize. I would marinate for at least several hours. Be careful not to use too much soy sauce because this will contribute to excess browning during frying cycle.

Posted by liz at Recipe Goldmine May 26, 2001.

Source: Cookin' Dad