I have made takeout style dishes before, but this is hands down the easiest and fastest. You know that itch you can’t scratch? That little voice in the back of your head that says “do it?” This is the food version of that. Let the badness wash over you. Leave your oil issues at the door. This is for when you just really, really need some sweet, tangy, crispy beef doused in sticky sauce. So good, it hurts when your bowl is empty.
The other day, one of my friends came over to pretty much eat junk, drink wine, and watch Law & Order reruns. After having maybe a few too many glasses of chardonnay, my friend took a little nap, and I was bored and hungry, so I decided to whip up some sesame beef. Thirty minutes later, she emerged from her wine hibernation (winebernation?), to a full meal.
With her loaded fork midway between the bowl and her mouth, she mumbled, “Cat, I don’t want you to take this the wrong way, but this tastes exactly like takeout.” She actually did not believe that I had done this so quickly and effortlessly. After another bite, her eyes widened. “Wait, did you make the sauce too?”
This is such an easy, yummy dish to throw together. The only thing you have to do is try not to burn your house down while frying. That is the only skill involved here. For example, for the coating, I once used 1 tablespoon of corn starch and 3 tablespoons of flour and it was fine- deep frying isn’t a science, just use what you have.
This recipe is better and faster than takeout. It satisfies every craving. Accept it- you love it. Adapted from here.
- Around 6 cups canola or peanut oil (you want 4-ish inches of oil in your pot)
- 1 pound sirloin steak, sliced into bite sized pieces
- 4 tablespoons cornstarch, divided
- ¼ cup reduced sodium soy sauce
- ¼ cup packed brown sugar
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger (I know I mention this every time, but I always peel my ginger then freeze it and use a microplane to grate it as I need)
- 1 tablespoon Sriracha
- 1 teaspoon sesame oil
- Sesame seeds, for garnish
- 1 green onion, thinly sliced, for garnish
- Heat the oil in a large stockpot over medium heat until it is 350-365 degrees (note: you will have to adjust the heat as you fry to keep it in this range)
- In a large bowl, combine the steak and 2 tablespoons of the cornstarch, tossing to coat; let the steak absorb the cornstarch as your oil heats up
- Just before frying, add the remaining 2 tablespoons cornstarch to the steak and toss again
- Working in three batches, cook the steak until the pieces are golden and crisp, about 3 minutes
- Transfer the pieces to a paper towel-lined plate as you finish each batch
- In a medium saucepan over medium high heat, combine the soy sauce, brown sugar, orange juice, rice vinegar, garlic, ginger, Sriracha, and sesame oil until it is slightly thickened, about 2-3 minutes
- Stir in the steak and gently toss to combine
- Top the steak with sesame seeds and green onion
- Serve over rice