Reviewed: Sep. 28, 2009

5 stars all the way. This was really good. I did not have chili paste so I used half a tablespoon of ketchup with some chili powder, I also did not have rice vinegar or wine so i just used regular vinegar.I didnt think it would turn out because of all the changes but it was fabulous. I even added some red pepper flakes for extra spice. I recommend cutting all the ingredients up first and preparing the sauce before as well so that all you have to do is prepare the meat and fry and then go from there with no stops it makes its easier. It was great.. no left overs at all!

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Cori03

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Reviewed: Sep. 16, 2009

This recipe is great! We just finished eating it for our first time. I hardly changed it all. We added peas and diced carrots instead of the red bell peppers like a restaurant from home. The sauce was excellent, and I thickened it up with about a TBSP of cornstarch right at the end as another reviewer said to do. 3 cloves of garlic and only 1 TBSP of Ginger. We will definitely be making dish again... Living in Italy we don't have a wide variety of asian food so it's all got to be homemade, and thanks to recipes like this I can do just that!

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Lovesme27

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Reviewed: Sep. 8, 2009

I have made this several times, it is a wonderful substitute for chinese take-out because you know what's going in it. The corn starch is what gives the beef it's crispiness that lasts even after you put the sauce over it. I agree with others, put the beef into the freezer for a short time before slicing. It really does help in getting a thinner slice. I usually double the sauce and serve with steamed brocolli, Jasmine rice, and an eggroll. A great recipe that will be enjoyed time and time again. By the way, leftovers are great!

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sandiedog

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Reviewed: Jul. 6, 2009

For those who are having trouble with the meat clumping together, it's easier to slice and avoid it sticking together if you freeze the meat for 15-30 minutes before trying to slice it. This helps the slicing process by making the meat more firm allowing for thinner slices. The thinner slices also help with the crispiness of the cooked beef. If it's clumping together when cooking, then be sure to allow the cornstarch coating to dry on the meat before trying to fry the meat. Also, be sure to allow plenty of room in the pan with plenty of oil so the strips don't have to touch each other while they're cooking. This should help you enjoy the yummy, spicy, and crispy beef without any clumps!

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Allypal

Cooking Level: Expert

Home Town: Pullman, Washington, USA

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Reviewed: May 22, 2009

Yummy!!! I tried it with chicken too, not quite as good as the beef but ok. Thanks for the post!!

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SUEMAMA

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Reviewed: Mar. 20, 2009

I've never had crispy beef, nor did my wife, so we were pretty open minded to this. We deep fried it in Canola oil over the stove keeping a careful eye on making sure we didn't burn the house down. Because I didn't have a deep fry thermometer, we had to rely on the trusty cube of white bread method of maintaining the temp. For the most part this worked, however I did end up overcooking some of the beef, completely my fault. That being said, even though some beef was jerky tough because of my on the fly cooking, it was great! Crispy and beef just didn't click in my head, but it definitely worked here. I may ask around with my neighbors and see if they have a deep fryer so I can whip this up again properly. If you go with a stove top method, ensure you have a fire extinguisher and know how to use it so you don't turn dinner into a tragedy.

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TruthKid

Cooking Level: Beginning

Home Town: Amherst, New Hampshire, USA

Living In: Fort Drum, New York, USA

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Reviewed: Feb. 13, 2009

I loved this dish. I made it per the receipe except for adding snow peas. My husband and I enjoyed it down to the last bite. Thank you!

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HeatherM

Cooking Level: Expert

Home Town: Chandler, Arizona, USA

Living In: Cottonwood Heights, Utah, USA

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Reviewed: Nov. 13, 2008

Excellent recipe, never again will I have to buy this dish from my local Chinese Restaurant - the whole Family loves it. I did cut down on the sugar but still beautiful.

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Karin

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Reviewed: Oct. 25, 2008

This is an wonderful tasty treat, and with a modification 5 star recipe. We double fried the beef 1 min. for the first fry time took it out of the oil let the meat cool and fried again until golden brown. I also did 2 batches of meat so it would not clump up. This was dish was so similar to our fav. resturant called City Lights in Dupont Circle/DC, I ate 2 servings at once! We will make this again for sure.

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SUZHARDIN

Cooking Level: Expert

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Reviewed: Oct. 1, 2008

I love this recipe. I tweak it a little bit but basically follow the recipe. Its fairly easy to make and definitely holds up to Crispy beef in Chinese restaurants. I have been making this recipe for almost a year now and everyone who tries it loves it. At my work, we often have pot lucks and everytime all my co-workers demand that I make this recipe. They dont really give me any other option because they love it sooo much. This Crispy Beef recipe is definitely on my list of favorite meals, and I will continue to make it for others to enjoy!!

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JennyS

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Sep. 24, 2008

I made the sauce first for two reasons. 1. I wasn't sure if the meat would stay crispy while I made the sauce.It stayed crispy but not as crispy when it first comes out of the fryer.2. I wasn't sure I would like it and I didn't.I only put 4 Tbs of sugar in it and it was way to sweet.Instead of throwing the sauce out I played with it a little adding different ingredients until it was edible. Loved the beef didn't care for the sauce

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LISA 1212

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Spicer, Minnesota, USA

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Reviewed: Sep. 19, 2008

Very good, not as great as the restaurants, but a pretty close match.

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djorgy

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Living In: Edina, Minnesota, USA

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Reviewed: Sep. 18, 2008

I have made this over 10 times now. It is my absolute favorite crispy beef recipe. My fiancee says this is better than any crispy beef we get at restaurants. I make mine with broccoli. The best!!!

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CEEJOI

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2008

My first time having deep fried steak.. Simply mouth watering when it is soaked in the liquid mixture. The aroma makes you take deep breaths. We are making it again tonight! Def. a recipe to make when having a couple friends or family over. They will be impressed.

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Nicole

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Reviewed: Aug. 19, 2008

Sooooo good! I added carrots to mine and replaced green bell for the red, it was all I had. Also didn't have the rice "wine" vinegar so just added more rice vinegar. Turned out delicious!! My husband, who doesn't care to much for chinese/asian food said, "I would eat chinese more if it tasted like this". I was in heaven, due to loving compliments about my food! Thanks so much for this recipe!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Apr. 15, 2008

This is wonderful! It is also pretty easy. My husband loved it, he had me make it twice this week. I served it over Jasmine rice. Added some eggrolls and we had a meal that was alot better than chinese take-out.

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massey110

Cooking Level: Expert

Living In: Cassville, Missouri, USA

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Reviewed: Feb. 29, 2008

YUM YUM YUM---wonderful and easy- TY

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shawna

Home Town: Edmonton, Alberta, Canada

Living In: Armstrong, British Columbia, Canada

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Reviewed: Feb. 20, 2008

Man this was good... I didn't have a lot of the ingredients so I substituted many things, same amounts of each. I also marinated the steak strips in a mix of balsamic vinegar, soy sauce, and white wine (in a ziplock bag). No rice wine, used white wine No rice vinegar, used white vinegar No honey, used brown sugar No chile paste, used 1/2 tbsp crushed red pepper flakes Had to thicken the sauce with a bit of flour, but that's probably because I changed so many ingredients. Thanks for the awesome base recipe!

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Laura

Cooking Level: Expert

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Reviewed: Feb. 12, 2008

I have to say I was a sceptic as I'd never deep fried beef strips before but man oh man was this good. I'm not a huge fan of bell pepper so I used match stick carrots instead. Also I only had rice vinegar on hand so I used that for both the wine and vinegar. I served this with steamed rice, cucumber sunomono and kimchi. Kids loved it...

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