Crispy Beef

Crispy Beef is a delightful Kosher Chinese dish featuring tender strips of beef coated in a light, crispy batter and tossed in a savory sauce, offering a perfect balance of flavors. This easy-to-make dish is ideal for a satisfying lunch and pairs wonderfully with steamed rice.

Ingredients

• Beef flank steak - 250 grams, thinly sliced
• Cornstarch - 50 grams
• Egg - 1 large, beaten
• Vegetable oil - 100 ml (for frying)
• Soy sauce - 30 ml (ensure it's kosher)
• Brown sugar - 15 grams
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, sliced
• Sesame oil - 5 ml
• Red pepper flakes - 1/2 teaspoon (optional)
• Salt - to taste
• Black pepper - to taste

Steps

1. In a bowl, combine the sliced beef with soy sauce, minced garlic, grated ginger, salt, and black pepper. Marinate for at least 10 minutes.
2. After marinating, remove the beef from the marinade and allow excess marinade to drip off. Dredge each piece in cornstarch, shaking off any excess.
3. Heat the vegetable oil in a large pan or wok over medium-high heat until shimmering.
4. Dip the coated beef strips into the beaten egg, then carefully place them in the hot oil in batches, ensuring not to overcrowd the pan.
5. Fry the beef for about 3-4 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
6. In a separate pan, combine the cooked beef, brown sugar, sesame oil, green onions, and red pepper flakes. Toss over medium heat until well combined and heated through.
7. Serve the crispy beef hot, garnished with additional green onions if desired, alongside steamed rice.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 30 g
• Fiber: 1 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 85 mg
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• Good source of protein, essential for muscle building and repair.
• Contains antioxidants from garlic and ginger, which may help reduce inflammation.

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