A friend gave me a chunk of beef flank about 2kg in weight and I was thinking and thinking and thinking what best to cook with it. Finally I have decided on crispy beef. Beef flank is perfect for this dish and it’s not tough.
It has also been a log time since I cook this dish because no matter how much beef I fry it’s never enough. We are just greedy but it is so moreish and a good eat when wrapped with my home grown lettuce, so fresh and crispy. The best of all is I do not feel guilty eating them all day long.
For those who prefer to have some carbohydrates, these can be used in tortilla wraps or burger buns like my boy. 😀
Crispy Spicy Beef.
- 2 kg Beef flank
Marinate the sliced beef
- 1 tsp Bicarbonate of Soda
- Scant dash Salt & Pepper
- 1 tbsp Sesame oil
- 2 tbsp Cornstarch
- 2 bowls Oil
- 1 tbsp Sesame oil
- 2 tbsp Grated ginger
- 1 tbsp Minced garlic
- 1 nos Lemon juice
- 2 tbsp Rice Vinegar
- 2 tbsp Brown sugar
- 2 tbsp Soy sauce
- 2 tbsp Sriracha Chilli sauce
- 1 tbsp Sesame seeds
- Herbs like coriander, parsley or spring onions (optional)
- 1 tsp Corn flour
- 1 tbsp Water
- Marinate the sliced beef flanks for at least 10 minutes. The Bicarbonate of Soda is a MUST. This tenderises the beef. Remember to sut the beef across the grains.
- Before frying add in the cornflour and coat nicely before frying. Refer to pic. Fry drained and set aside on medium to high heat.
- To make the sauce, a touch of sesame oil to fry the garlic and ginger first, then add all the liquid ingredients adding a touch of water to rinse out the bowl.
- After simmering for about 5 minutes on low heat, sieve the sauce to remove the ginger and the garlic.
- Taste your sauce, it would be stronger because the lettuce to wraps and because the beef is unseasoned. If you want a thicker sauce like me as I am not eating mine with rice, just lettuce wraps add a bit of cornflour and water slurry.
- Then add in the lemon peel and turn heat off.