AuthoradminCategory
Yields1 Serving
Beef
 34 cups Peanut oil for frying
 1 ½ lbs Ribeye Steak sliced into ¼-inch strips
 2 Egg Yolks
 1 tbsp Soy Sauce
 1 tbsp Cooking Wine
 ½ tsp Salt and Pepper
  cup All-Purpose Flour
  cup Cornstarch
The Sauce
 1 tbsp Sesame Oil
 2 tbsp Honey
 2 tbsp Tomato Paste
 2 tbsp Cooking Wine
 ¼ cup Brown Sugar
 ¼ cup Beef Stock or Broth
 2 tsp Cornstarch
Stir-Fry
 3 tbsp Oil
 1 tsp Garlic, minced
 1 tsp Ginger fresh, finely chopped
1

Heat the oil to 365°F.

2

Place the sliced beef in a large bowl.

Prep the Beef
3

In a small bowl, whisk together the 2 egg yolks, soy sauce, wine, salt, and pepper.

4

Add the cornstarch, flour, and egg yolk mixture to the beef. Use your hands or two wooden spoons to stir until the beef is completely coated.

5

Working in batches, carefully add the beef to the hot oil. Use a spider, or metal tongs, to move the beef around in the oil to prevent them from sticking to each other. Fry until golden, about 3 minutes. Remove from the oil and place on a platter. Continue with the remaining beef. Set aside.

Make the Sauce
6

Place all of the sauce ingredients in a medium-sized bowl and whisk until fully combined and the cornstarch has dissolved. Set aside.

Finishing Touches
7

After the oil has cooled somewhat, safely discard it. Wipe the wok clean with a paper towel.

8

Heat the 3 tablespoons of oil over medium-high heat. Add the garlic and ginger and stir-fry for about 30 seconds, careful not to burn.

9

Pour in the sauce and stir frequently until slightly thickened, about 2 to 3 minutes.

10

Add the beef and stir until fully coated. Remove from the heat and stir in another tablespoon of the sesame oil.

11

Serve at once with steamed rice and garnish with sesame seeds and scallions.

Ingredients

Beef
 34 cups Peanut oil for frying
 1 ½ lbs Ribeye Steak sliced into ¼-inch strips
 2 Egg Yolks
 1 tbsp Soy Sauce
 1 tbsp Cooking Wine
 ½ tsp Salt and Pepper
  cup All-Purpose Flour
  cup Cornstarch
The Sauce
 1 tbsp Sesame Oil
 2 tbsp Honey
 2 tbsp Tomato Paste
 2 tbsp Cooking Wine
 ¼ cup Brown Sugar
 ¼ cup Beef Stock or Broth
 2 tsp Cornstarch
Stir-Fry
 3 tbsp Oil
 1 tsp Garlic, minced
 1 tsp Ginger fresh, finely chopped

Directions

1

Heat the oil to 365°F.

2

Place the sliced beef in a large bowl.

Prep the Beef
3

In a small bowl, whisk together the 2 egg yolks, soy sauce, wine, salt, and pepper.

4

Add the cornstarch, flour, and egg yolk mixture to the beef. Use your hands or two wooden spoons to stir until the beef is completely coated.

5

Working in batches, carefully add the beef to the hot oil. Use a spider, or metal tongs, to move the beef around in the oil to prevent them from sticking to each other. Fry until golden, about 3 minutes. Remove from the oil and place on a platter. Continue with the remaining beef. Set aside.

Make the Sauce
6

Place all of the sauce ingredients in a medium-sized bowl and whisk until fully combined and the cornstarch has dissolved. Set aside.

Finishing Touches
7

After the oil has cooled somewhat, safely discard it. Wipe the wok clean with a paper towel.

8

Heat the 3 tablespoons of oil over medium-high heat. Add the garlic and ginger and stir-fry for about 30 seconds, careful not to burn.

9

Pour in the sauce and stir frequently until slightly thickened, about 2 to 3 minutes.

10

Add the beef and stir until fully coated. Remove from the heat and stir in another tablespoon of the sesame oil.

11

Serve at once with steamed rice and garnish with sesame seeds and scallions.

Crispy Sesame Beef