crispy beef strips
Beef, Lamb & Goat

Crispy Beef Strips

We were first introduced to Taiwanese food after our arrival in Australia in 1989. One of our favourite Taiwanese dishes is Crispy Beef Strips. We love the crispy beef strips smothered with a sweet and sticky sauce. 😋


650 gm beef steak (sirloin, fillet or porterhouse) - marinate with:
1 tbsp fried onion
2 cloves garlic
1 thumb size piece of ginger
1 tablespoon soy sauce
2 tbsp cornflour
2 tbsp rice flour
Oil for deep frying

Sweet and Sticky Sauce
2 tbsp maple syrup
1 tbsp soya sauce
1 tsp dark soya sauce
1/2 tbsp sesame oil
1 tbsp hoisin sauce
1/2 cup water

Thickener : 
1 tbsp cornflour 
1 tbsp water

Garnish: chopped spring onion, sliced chilli & toasted sesame seeds


1. Marinate the Beef
Slice the steak into 1 x 6 cm strips.
Grind or pound the onion, garlic and ginger to a paste.
Add soya sauce and onion, garlic ginger paste to the beef.
Mix well and leave to marinade for 15 minutes.
Add 1 tbsp of cornflour and 1 tbsp of rice flour to the marinated beef.
Mix with fingers and leave for 10 minutes.

2. Deep Fry the Beef
Heat 1 inch of oil in a pot.
Just before frying, re-coat the beef with another tbsp each of cornflour and rice flour. Mix to separate the beef strips.
Deep fry the beef strips in 2 batches for 1-2 minutes each until golden.
Deep fry a second time for 1 minute to ensure crispiness.
Remove to kitchen paper to remove excess oil.

3. Make the Sweet & Sticky Sauce
Remove the oil, leaving 1 tablespoon behind.
Add the sauce ingredients into a bowl and stir well.
Pour sauce into pan and bring it to the boil.
Mix cornflour in water and add to the sauce.
Once thickened, turn off the heat.
Add the crispy beef strips and coat with sauce.
Remove to a serving plate and sprinkle chopped spring onion, chill and toasted sesame seeds on top.

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