Are you ready to transform an ordinary steak into a mind-blowing culinary experience that will have your family and friends begging for seconds? This Deep Fried Chinese Steak is not just a recipe—it's a crispy, golden-brown journey of flavor that combines traditional Chinese cooking techniques with irresistible texture. Imagine biting into a perfectly coated, tender piece of beef that shatters with a satisfying crunch, revealing succulent meat inside that's been marinated to perfection.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 lb beef steak
- 1 cup cornstarch
- 2 eggs
- 1 tsp soy sauce
- 1 tsp garlic powder
- Oil for frying
Instructions
- Prepare the beef by cutting it into thin, even slices approximately 1/4 inch thick, ensuring uniform cooking.
- In a medium mixing bowl, whisk the eggs thoroughly with soy sauce and garlic powder to create a marinade.
- Place the beef slices into the egg marinade, ensuring each piece is completely coated. Let marinate for 10 minutes to enhance flavor and tenderness.
- Spread cornstarch on a flat plate, creating an even layer for coating the marinated beef.
- Remove each beef slice from the marinade, allowing excess to drip off, then carefully coat each piece completely in cornstarch, shaking off any excess.
- Heat vegetable or peanut oil in a deep fryer or heavy-bottomed pan to 350°F (175°C). Use enough oil to fully submerge the meat.
- Carefully place coated beef slices into the hot oil, working in batches to prevent overcrowding and maintain oil temperature.
- Fry each batch for 2-3 minutes, or until the coating turns golden brown and crispy, and the meat is cooked through.
- Remove fried steak pieces using a slotted spoon, placing them on a wire rack or paper towels to drain excess oil.
- Allow the fried steak to rest for 2-3 minutes before serving to ensure optimal crispiness and temperature.
- Serve hot with your choice of dipping sauce, such as sweet chili sauce or traditional soy-based dipping sauce.
Tips
- Temperature is Key: Ensure your oil is precisely at 350°F (175°C) for the ultimate crispy coating. Use a kitchen thermometer for accuracy.
- Cornstarch Coating Trick: Pat your beef slices completely dry before marinating to help the cornstarch adhere better and create an extra-crisp exterior.
- Batch Cooking Matters: Never overcrowd your frying pan. Cooking in small batches maintains oil temperature and ensures even, golden-brown results.
- Drain Excess Oil: Use a wire rack instead of paper towels to prevent the crispy coating from becoming soggy.
- Marinating Magic: Don't rush the 10-minute marinating process—this step infuses flavor and helps tenderize the meat.
- Oil Selection: Use high smoke-point oils like peanut or vegetable oil for the best deep-frying results.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 130mg
