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Take-Out Crispy Asian Beef

Sarah Mikulski
The fully loaded, take-out dupe for crispy Asian beef.
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Cook Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4 people

Ingredients
  

Beef

  • 1 lb. thinly sliced steak I usually use top sirloin but whatever your favorite is works!
  • 2 T soy sauce
  • 1 T rice wine vinegar
  • 2 T cornstarch
  • ½ T ginger
  • ¼ cup cornstarch set aside
  • 3 T canola oil

Sauce

  • 4 T apple cider vinegar
  • 4 T ketchup
  • 2 T brown sugar
  • 2 T gochujang
  • ½ t pepper
  • ½ t garlic powder

Instructions
 

  • In a large bowl, add your sliced steak, soy sauce, rice wine vinegar, 2 T cornstarch, and ginger. Set aside while you're making the sauce.
  • Add all of the sauce ingredients to a small saucepan. Heat over low/medium for 4-5 minutes stirring often. Set aside.
  • In a large pan, heat the 3 T of canola oil.
  • Add the remaining ¼ cup of cornstarch to the sliced steak. Make sure it's all completely coated. If it isn't, add more.
  • Add the steak to the heated oil and cook for 2 minutes. Flip and cook for an additional minute, making sure it's golden and crisp on both sides. Repeat until all of the steak is cooked.
  • Coat the cooked steak in the sauce.