Description
Crispy beef strips coated in white pepper and tossed in a glossy honey lemon sauce make this one irresistible. It’s the kind of dinner you’ll want to make again once you see how fast it comes together
Ingredients
Units
Scale
Beef and Marinade
- 1 lb rump or sirloin steak, sliced into thin strips
- 1 tbsp light soy sauce
- 1 tbsp garlic ginger paste
- 1 tbsp sugar
- 1 tsp white pepper
- 1 tsp sesame oil
- 1 large egg
- 1 to 1 1/4 cups cornstarch, enough to fully coat
Sauce
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- 2 tbsp lemon juice
- 2 tbsp honey
- 1/4 tsp salt
Stir Fry
- Neutral oil, for deep frying
- 1 tbsp oil, reserved for the pan
- 1 medium onion, sliced
- 1/2 red bell pepper, cut into chunky squares
- 1/2 green bell pepper, cut into chunky squares
- 2 spring onions, cut into 2-inch pieces
Instructions
- Add the sliced rump or sirloin steak to a bowl with 1 tbsp. light soy sauce, 1 tbsp. garlic ginger paste, 1 tbsp. sugar, 1 tsp. white pepper, and 1 tsp. sesame oil.
- Mix well and let it sit for 15 mins while you get everything else ready.
- Crack 1 large egg and mix it through the beef until every piece looks glossy and coated.
- Tip 1 to 1 1/4 cups cornstarch into a separate bowl, then add the beef and toss until each strip is well coated. Shake off any heavy excess.
- Heat enough neutral oil in a deep pan or wok to about 350°F.
- Fry the beef in batches so it doesn’t crowd, cooking for about 2 to 3 mins per batch until deeply golden and crisp. Remove and drain on a paper towel.
- In a small bowl, mix 2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce, 2 tbsp lemon juice, 2 tbsp honey, and 1/4 tsp salt. Stir until smooth and set aside.
- Carefully pour off most of the frying oil, leaving 1 tbsp oil in the pan.
- Heat over medium-high, then add the sliced onion and stir-fry for about 30 seconds until just softened.
- Add the red and green bell peppers and cook for another 30 seconds. You want them bright and snappy, not soft.
- Give the sauce another stir and pour it into the pan. Let it bubble for 20 to 30 seconds until slightly thickened.
- Add the crispy beef back into the pan along with the spring onions.
- Toss everything quickly so the beef gets coated but stays crisp. Taste and adjust with a pinch of salt if needed.
- Serve immediately while it’s still crunchy.
Notes
Created, prepared, tried, and tested Melanie: SA Tasty Recipes, Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 443
- Sugar: 15.5 g
- Sodium: 786.1 mg
- Fat: 10.1 g
- Saturated Fat: 2.6 g
- Trans Fat: 0 g
- Carbohydrates: 57.8 g
- Fiber: 2.2 g
- Protein: 29.2 g
- Cholesterol: 113.5 mg
