Gingered Crispy Beef

12 Oct

This is a super treat for meat eaters. Thinly sliced steak marinated in ginger, fish sauce, sake and sugar and then deep fried until crisp on the outside but succulent on the inside. Perfect served with plain rice and a Asian style green vegetable or as a topping for a rice noodle salad.
Serves 1-2 Prep 5 min cook 6 mins

  • Rump, sirloin or frying Steak ( 1 portion size)
  • Oil for deep frying
  • 3 tbsp cornflour


  • 1 tbsp fish sauce
  • 1 tsp sesame oil
  • 1 tbsp sugar
  • 1 tsp grated ginger
  • 1 tbsp cooking sake

Slice the beef very thinly into strips across the grain. Put the marinade ingredients in a bowl and mix well, add the steak and mix to coat. Set aside for 30 minutes or more.
Heat oil in a pan, 6-8cm of oil in a small pan should be enough. Put the cornflour on a plate and roll the strips of beef to coat. Drop into the hot oil in two batches and fry until crisp, remove each batch with a slotted spoon and drain on paper before serving.

Cook’s Note even a tough piece of steak, given this treatment, is transformed into a melt-in-the-mouth treat. Recipe Source I think this recipe is Vietnamese in origin but sadly I don’t remember how I came about making this orignally.


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