Thai · Dinner
Crispy Fried Beef Strips
Beef sirloin strips marinated in fish sauce and garlic, dredged in cornstarch and fried until crackling-crisp, then tossed with bird's eye chilies, garlic and a sweet-salty-sour sauce of tamarind, fish sauce and palm-style sugar. Served hot over jasmine rice with fresh cilantro and lime.
$6
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
612Calories
41.2gProtein
24.8gFat
58.4gCarbs
12.1gSugar
2.3gFiber
1680mgSodium
97mgChol
6.9gSat Fat
680mgPotassium
55mgCalcium
4.2mgIron
2.6mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Slice the beef sirloin into thin strips about 1/4 inch thick, then toss with 1 tbsp fish sauce and half the minced garlic in a bowl.
2
Marinate
Let the beef sit at room temperature for 15 minutes.
3
Dredge
Toss the marinated beef strips in the cornstarch until evenly coated, then fry in vegetable oil over medium-high heat for 3 to 4 minutes per side until deep golden and crisp.
4
Sauce
Simmer the tamarind paste, brown sugar, remaining minced garlic and 1 tsp fish sauce over medium heat for 1 to 2 minutes until the sugar dissolves and sauce thickens.
5
Plate
Return the crispy beef to the wok with the thinly sliced chilies and toss for 30 seconds, then serve over jasmine rice, scattered with chopped cilantro and a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin
- 2 tbsp2 tbsp fish sauce
- 6 cloves6 cloves garlic
- 1/2 cup60g cornstarch
- 4 tbsp4 tbsp vegetable oil, for frying
- 2 tbsp2 tbsp tamarind paste
- 2 tsp2 tsp brown sugar
- 2 tsp2 tsp fish sauce (for the sauce)
- 44 Thai chilies
- 4 tbsp4 tbsp cilantro
- 22 lime wedge
- 1 1/2 cup280g jasmine rice, cooked
