The best crispy beef I’ve ever had was at a restaurant called Chung King in Toronto’s China town. For reasons that are beyond comprehension to me, it closed down. My stomach cried a little that day. The flavour perfection of it’s crispy beef is hard to describe, but I think a big part of it likely had to do with being deep fried. I don’t have a deep fryer so my version will never be as good, but it’ll hold me over until I find a replacement, or the restaurant gods smile on me and Chung King opens up again!
Crispy Beef with Veggie Lo Mein
Crispy Beef Recipe
1/4 cup cornstarch
1/4 tablespoon salt
Pinch black pepper
12 ounces flank steak, thinly sliced
1/4 cup canola oil for frying
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 tablespoon rice wine
1 1/2 tablespoons honey
1 tablespoons granulated sugar/Sweetener
1/2 tablespoon chile paste
1/4 cup water
1 tablespoons chopped fresh ginger root
1 tablespoon vegetable oil
2 cloves garlic, chopped
1/4 cup sliced onion (Optional)
1/4 cup diced red bell pepper (Optional)
1. Heat oil in Wok.
2. Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.
3. Fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
4. In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.
5. Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.
Veggie Lo Mein Recipe (Vegetarian)
6 ounces vermicelli, uncooked
1 teaspoon sesame oil
2 cloves of garlic, minced
4 cups mixed veggies
1 cup veggie broth
2 tablespoons low sodium soy sauce
1/2 teaspoon dried crushed red pepper
Additional low sodium soy sauce
*Add a tsp of cornstarch to broth mixture if you like your sauce to have a bit of thickness.
1. Cook pasta according to package. Drain and set aside.
2. Coat a wok or large nonstick skillet cooking spray and 1 teaspoon sesame oil. Heat at medium-high temp. (375 degrees) until hot.
3. Stir-fry garlic for 2 minutes, or until aromatic and slightly browned.
4. Add chicken broth, soy sauce and red pepper. Stir fry for 1 minute.
5. Add veggies. Stir-fry for approximately 2 minutes.
6. Add cooked pasta; toss gently.
7. Sprinkle with additional soy sauce over entire mixture; toss more. Serve and enjoy.