I thoroughly enjoyed Taiwanese Popcorn Chicken with five spice seasonings in them so it when I came across this recipe for five spice seasoned crispy beef strips, I knew it would be making a debut here. The original recipe called for deep-frying accompanying garnishes as well but I thought that was a little too much deep-frying for my taste. However, if you want to take that additional step, you can add in deep-fried onions, green onions and chili slices.
- Use beef flank or a cut of beef good for stir-frying. Avoid tough cuts.
- Cut along the grain to have strong, thin strips that don’t break apart.
- Allow about 10 seconds or so during the deep-frying stage for the individual battered strips to ‘settle’ before stirring them or they will clump together.
- Grip the edge of the strip with tongs and lay it straight on the pan while deep-frying to avoid clumped up strips.
- Lower the heat to medium once the oil is hot and splatters.
- 1/2 lb. beef flank, cut into thin strips
- 2 1/2 tablespoons cornstarch, divided
- 1 1/2 teaspoons five spice powder, divided
- 1 teaspoon chili flakes
- 1 large egg, beaten
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- Toss the beef strips into 2 tablespoons cornstarch, thoroughly coating them
- Mix salt, 1 teaspoon five spice powder, 1 teaspoon cornstarch and pepper with egg, beating to get rid of clumps
- Toss the beef strips into the batter
- Over medium high heat, deep-fry the battered beef strips in batches for 2 minutes or until golden brown. Drain on paper towels
- Mix the remaining five spice powder with chili flakes and toss with the fried beef strips
- Dish and serve immediately
Inspired by Vohn Vittles