A delicious crispy beef recipe coated in an irresistible sweet and savory sauce
A classic of North American Chinese buffets and restaurants, I regret the absence of this dish and its cousins such as crispy orange beef or crispy chili beef on the menus of Asian restaurants in France.
No matter, it only motivates me more to recreate this delicious concoction at home. And believe me, it’s 200% worth it
The origins of crispy sesame beef
Despite my research, I couldn’t find precise sources on its origins. One thing is certain, it’s Chinese-American and not purely Chinese. The most popular variant is served by Panda Express under the name “Beijing beef”.
It can be compared to Mongolian beef, but the breading is much thicker in our case, and the sauce is completely different. In short, it’s delicious and that’s all that matters.
The main ingredients of crispy sesame beef
The beef: Choose a cut suitable for quick cooking
Sesame seeds: Provide a crunchy texture and a slightly toasted flavor to the dish. They also enhance the taste of the sesame oil used in the sauce.
Sesame oil: Adds a nutty note and a distinctive aroma to the sauce.
Shaoxing wine: A Chinese rice wine that brings depth and a slight umami touch to the dish.
Light soy sauce: Adds salt and flavor to both the marinade and the sauce.
Rice vinegar: Brings a slight acidity to balance the sweetness of the honey.
Cornstarch: Used to thicken the sauce so it coats the crispy beef well.
Crispy Sesame Beef
Ingredients
- 700 g beef thinly sliced
- Oil for Frying
Marinade
- 1 onion Small
- 4 cloves garlic
- 4 Thin Slices of ginger
- 1 tablespoon light soy sauce
- 70 g potato starch
Breading
- 70 g potato starch
Sesame Sauce
- 150 g of honey
- 70 g light soy sauce
- 1 tablespoon of hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon of sesame oil
- 1 tablespoon shaoxing wine
Thickening
- 5 teaspoons cornstarch
- 6 teaspoons water
Toppings
- White sesame seeds
- Green onions thinly sliced
- Hot Rice
Procédé
Preparation
- In a mixer, blend the onion, garlic, and ginger until it becomes a paste1 onion, 4 cloves garlic, 4 Thin Slices of ginger
- In a bowl, mix the beef and the paste, add the light soy sauce700 g beef, 1 tablespoon light soy sauce
- Let marinate for 1 hour
- Add the potato starch, and let marinate for another 10 minutes70 g potato starch
- Meanwhile, heat the frying oil to 190 degreesOil for Frying
- Once the oil is hot (and the beef has marinated for at least 10 more minutes), add the breadcrumb starch and re-coat.70 g potato starch
- Fry for 2 to 3 minutes (in small batches) and set aside on paper towels
- Once all is fried, fry everything a second time for 1 minute
- In a wok or saucepan, add the sauce ingredients.150 g of honey, 70 g light soy sauce, 1 tablespoon of hoisin sauce, 1 tablespoon rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon shaoxing wine
- Mix until homogeneous and bring to a boil over medium-high heat
- Meanwhile, mix the cornstarch and water in a small bowl5 teaspoons cornstarch, 6 teaspoons water
- As soon as the sauce boils, add the cornstarch mixture and stir quickly and continuously
- Once it has thickened well, add the beef and mix to coat it well
- Serve over rice, garnish with white sesame seeds and green onionsWhite sesame seeds, Green onions, Hot Rice
