Better Than Panda Express Crispy Beef | Cookin' Somethin' w/ Matty Matheson

By Matty Matheson · 45 min

Ingredients

Instructions

1. In a small pot, combine 2 tbsp each of hoisin, sriracha, ketchup, Chinese cooking wine, soy sauce, red vinegar and toasted sesame oil.
2. Add 1 tbsp each of chili crisp, mala seasoning spice and white sugar, plus the 3 minced garlic cloves.
3. Add 1 tsp grated ginger, then squeeze in the juice of half an orange.
4. Stir until well combined and bring to a low rolling boil. Set aside.
5. In a bowl, mix 2 cups cornstarch, 1/4 cup icing sugar, 1 tbsp white pepper and 1 tbsp salt.
6. Cut 1 lb skirt steak into thin strips, cutting against the grain.
7. Coat the strips evenly in the dry mixture, tossing loosely with your fingers. Lightly spray with water so the coating forms small clumps.
8. Set a wire rack over a sheet pan beside the stove.
9. Heat a heavy-bottomed pot or wok over medium heat. Add 1 inch of neutral oil and heat to 375°F.
10. Deep-fry the beef in batches for 1–2 minutes, then lift it out with a spider strainer and drain on the rack. Repeat with the remaining strips.
11. While still hot, season the beef with a little more white pepper, mala spice and sugar.
12. Toss the crispy beef in the sticky sauce in a large bowl and garnish with toasted sesame seeds.

Summarized from Matty Matheson's video. Watch it for the details.

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