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Test Kitchen Approved

30-Minute Beef

Time: 30 minutes

Yield: 2 servings

About

30-Minute Beef can be created and served in just 30 minutes... has a nice ring to it, huh? Even better than the name or the speed is the taste! Crispy, golden-brown twice-fried beef is succulent and savory, coated in a sweet and tangy sauce with notes of sweet chili and garlic and paired with tender pan-fried veggies. Whether you eat it over rice or all by itself, you will not be disappointed by this 30-Minute Beef!

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Ingredients

  • For the sauce:
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon rice vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon cornstarch
  • For the beef and vegetables:
  • 1 (3/4-pound) top sirloin steak, cut into 3/8-inch strips
  • 2 teaspoons low-sodium soy sauce
  • 5 tablespoons cornstarch, divided
  • 1/4 cup oil
  • 1/2 carrot, thinly sliced into matchsticks
  • 2 green onions, sliced
  • 1 fresh red chile, optional, seeded, sliced
  • sesame seeds, optional, to taste, for garnish

Directions

Step 1 -In a small mixing bowl, add 3 tablespoons of the soy sauce, the honey, the sweet chili sauce, the rice vinegar, the garlic, and 1 teaspoon of the cornstarch and whisk to combine. Set the sauce mixture aside.

Step 2 -In a large bowl, add the beef strips, the remaining soy sauce, and 2 tablespoons of the remaining cornstarch and toss to combine.

Step 3 -Allow the beef to sit for 3-4 minutes.

Step 4 -Coat the beef strips with the remaining cornstarch.

Step 5 -In a skillet over medium-high heat, heat the oil until it is sizzling hot.

Step 6 -Shake off any excess cornstarch from the beef strips, then in small batches, add them to the hot oil.

Step 7 -Fry each batch until the beef strips are lightly golden, about 1-2 minutes.

Step 8 -Using a spider strainer, transfer the beef strips to a wire rack or a paper-towel-lined plate to drain. Use a fine-mesh wire strainer to carefully remove any deep-fried burnt pieces left in the oil before frying each batch.

Step 9 -Repeat the frying process until all of the beef is lightly golden and drained.

Step 10 -In batches, add the beef strips back to the hot oil and fry until they are deeply browned, crispy, and reach an internal temperature of at least 135 degrees F for medium rare, about 1 minute.

Step 11 -Transfer the twice-fried beef strips to the wire rack or a paper-towel-lined plate to drain.

Step 12 -Repeat the second frying process with the remaining beef strips.

Step 13 -Reserve 1 tablespoon of the oil in the skillet, draining the remainder.

Step 14 -Heat the reserved oil in the skillet over medium-high heat.

Step 15 -Add the carrot matchsticks to the hot oil and cook, while stirring, until slightly softened, about 1 minute.

Step 16 -Add the green onions and the chiles to the hot oil and cook, while stirring, until fragrant, about 10 seconds.

Step 17 -Add the sauce mixture to the carrot mixture and cook until it is reduced and thickened, about 10 seconds.

Step 18 -Add the twice-fried beef strips to the sauce mixture and toss to coat evenly.

Step 19 -Serve garnished with the sesame seeds.

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