Yang-Yang Crispy Beef

TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 min
YIELD: 4 servings


  • Peanut oil, for frying
  • 1 pound sirloin steak, pounded 1/4-inch thick and finely sliced into strips
    • 1 large orange, zested and juiced
    • 1 head romaine lettuce, shredded
    • 1/2 cucumber, sliced in half, seeds scooped out and thinly sliced into half moons
    • 1 large scallion, thinly sliced on the bias, for garnish
    • 1 to 2 tablespoons rice wine vinegar
    recipe tools


    For the beef: Heat a wok over high heat and fill halfway up with peanut oil. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.

    Place the beef strips in a large bowl and add 2 tablespoons cornstarch. Toss until the beef has absorbed the cornstarch. Add the remaining 1 tablespoon cornstarch right before frying and toss to coat.

    Fry the beef in 2 to 3 batches until golden, 4 to 5 minutes. Drain on paper towels and season with sea salt.

    For the sauce: Set another wok or saute pan over high heat and add the soy sauce, chili sauce and orange juice. Bring to a simmer and cook until it becomes thickened and coats the back of a spoon, 1 to 2 minutes. Toss the beef in the sauce to coat thoroughly.

    Serve over a bed of the shredded lettuce and sliced cucumber that has been sprinkled with rice vinegar. Then garnish with the scallions and orange zest.

    On TV

    ON AIR

    what's hot

    Sugar Showdown

    Get Cooking Channel on your TV.