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Get ready for crunchy beef tossed in a zippy sweet and spicy glaze with sautéed onion and peppers that stay tender. You’ll pull off those irresistible restaurant vibes at home with a handful of easy store staples. This is my quick fix whenever I’m wanting some cozy takeout style dinner and everyone at my table raves every time.
The first time I whipped this up for my kids, it disappeared so fast I barely snagged a bite. That bold, sweet, and spicy glaze keeps us coming back for more, especially on busy weeknights.
Irresistible Ingredients
- Egg: helps everything cling to the meat so it gets juicy in the middle
- Cornstarch: makes the outside actually, properly crunchy; be sure it’s not lumpy
- Minced garlic: for that punchy, toasty smell—fresh is always better
- Vegetable oil: gets the steak golden and doesn’t taste like anything, pick something light
- Flank steak: go for thin slices with some marbling for tender crunch
- Yellow onion: sweet with a bit of snap; choose ones that are firm all over
- Red pepper flakes: shake on more or less depending how bold you’re feeling
- Hoisin sauce: brings a deep umami kick; check the smell before buying
- Red bell pepper: keeps things juicy and colorful, look for shiny and crisp
- Salt and cold water: work together to bring out flavor and perfect the meat’s texture
- Ketchup and honey or sugar: add tang and mellow sweetness; go for high tomato ketchup, soft flavored honey
- Oyster sauce: gives a deep, almost sea-salty boost, pick one without lots of extras
- Sweet chili sauce: adds a glossy look plus a sweet and zippy finish
- Soy sauce: tons of savoriness; check it isn’t over-salty
- Rice wine vinegar: wakes up the dish with tang; go for one that’s clear and snappy
Simple Step Guide
- Simmer the Sauce and Mix Together:
- Pour the prepared sauce over the warm veggies and let it bubble for a few minutes. You want it glossy and just thick. Add the fried beef, toss to cover every bite, and pull off the heat. Dish it up hot, maybe with some rice.
- Sauté the Veggies:
- Tip out most of the oil from your pan but keep a thin layer. Fire the heat back on and throw in onion, red pepper, and garlic. Stir it for three or four minutes until everything gets slightly soft but still has crunch.
- Fry Up the Steak:
- Heat oil in a wok or deep skillet on medium-high. If bubbles zip up a wooden spoon, you're good. Fry steak pieces in small amounts so they crisp, not steam. Brown on both sides then move them to a plate.
- Coat Steak for Crunch:
- After marinating, cover steak strips all over with a new layer of cornstarch. This kicks up the crunch big time when frying.
- Mix Up the Sauce:
- Whisk together water, honey, ketchup, hoisin, soy sauce, oyster sauce, sweet chili, rice wine vinegar, red pepper flakes, and another bit of cornstarch in a bowl. Get it as smooth as you can. Taste and tweak until you love it.
- Soak the Steak:
- In a big bowl, stir egg, cornstarch, salt, and cold water to make a creamy marinate. Toss the sliced steak in, mix so every piece is coated. Let the whole thing chill in the fridge for at least half an hour.
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I like to use flank steak here since it stays juicy but gets a killer crunchy crust. When that shiny sauce hits the beef, it always feels like a mini party—my kids ask for seconds every time.
Keeping It Fresh
Just pop leftovers in the fridge, sealed tight, and they’ll stay tasty up to three days. Beef softens a bit but the flavors get even better. To heat, toss it into a skillet on medium-low to bring back some crunch, or use your air fryer for a super quick fix.
Simple Ingredient Swaps
If you can’t snag flank, sirloin tip or flat iron work too—slice across the grain for chew. In a pinch, swap hoisin for more oyster sauce or a little barbecue sauce. Red bell can be replaced with yellow or ribbons of carrots. Tamari is your friend if you need to skip gluten.
Fun Serving Ideas
This goes great over fluffy steamed rice or fried rice that soaks up the sauce. Noodles or wrapping the beef up in lettuce with cilantro also works. A side of simple steamed broccoli adds color and a nice little crunch.
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How This Dish Became a Favorite
This Chinese American favorite came from Panda Express and showcases that sweet, tangy, and mild kick so common in takeout classics across the US. Think classic sweet and sour flavors but with a punch of beefy, rich, umami notes underneath.
Frequently Asked Questions About Recipes
- → Which beef should I pick for this meal?
Flank steak's the way to go—it’s tender and soaks up all that marinade. Slice it thin and against the grain to keep it nice and soft.
- → How do you make the beef crunchy?
After you marinate your beef, toss those pieces in cornstarch and fry in really hot oil. Do it in small rounds so every bit turns crunchy.
- → Can I make it less or more spicy?
For sure. You can control the kick by using as much or as little chili flakes and sweet chili sauce as you like.
- → What veggies can I toss in here?
Red bell peppers and yellow onions work great, but you can switch things up with broccoli, snap peas, or carrots for an extra burst.
- → How should this beef get served?
It usually goes over steamed white rice, but brown rice or noodles taste just as awesome with all the saucy beef and veggies.