5 Ways to Make Crispy, Delicious Fried Beef

Prepare Ingredients

After cleaning and draining the beef, slice it into thin pieces about 1cm thick. Then, use a meat mallet to pound the beef, helping to break down the muscle fibers, making the meat more tender.

Cut the lemongrass and pineapple into small pieces. Wash the cucumber and cut it into segments. Peel the carrot, wash it, and cut it into segments.

Make the Marinade Sauce

In a bowl, add 1 tablespoon of concentrated tomyum sauce, 2 tablespoons of coconut milk, 2 cloves of garlic, lemongrass, pineapple, and 5g of cilantro, then stir well. After that, pour the mixture into a blender and blend until smooth. Once the mixture reaches a thick and smooth consistency, season it with a bit of fish sauce, pepper, and seasoning powder.

Marinate the Beef

Add the tomyum mixture to the beef, use your hands to mix well, and marinate the meat for 15 minutes so that the spices are evenly absorbed into the meat.

Fried Beef

First, you mix a batter consisting of 6 tablespoons of crispy flour, 2 tablespoons of tapioca starch, and 1 tablespoon of egg powder with 150ml of water. Make sure to stir consistently to avoid clumping of the flour. Next, transfer the breadcrumbs to another plate to keep them separate.

When dipping the meat in the batter, shake off excess marinade to ensure a more even coating of the flour on the meat.

Heat 200ml of oil in a pan, and when the oil is hot, dip the meat in the crispy flour, then coat it with the breadcrumbs, covering both sides of the meat, and fry in the pan over high heat for 5 – 7 minutes. Be sure to flip both sides evenly to prevent the outer coating from burning. After that, remove the meat, let it drain of oil, and cut it into small bite-sized pieces.

Product

The fried beef dish is rich in nutrients, delicious, with tender beef inside and a crispy batter outside, served with pickles, carrots, and a sweet and sour dipping sauce that is very tasty!

Prepare and marinate the beef

You clean the beef thoroughly, drain it, then cut the beef into small bite-sized pieces. However, do not cut it too small because when frying, the beef pieces will become dry.

After cutting, put the beef into a large bowl and mix well with 1 tablespoon of five-spice powder and marinate for 15 minutes. Then, coat the beef with 80g of crispy flour, mixing well so that the beef is completely covered by the flour, which will make it crispier and tastier when fried.

Prepare other ingredients

You wash the lemongrass and wild betel leaves clean, then crush the lemongrass and shred it, finely chop the wild betel leaves. Wash the chili, crush it. Wash the lime leaves, and finely slice them.

Next, mix 20g of crispy flour with the lemongrass and stir well so that the lemongrass absorbs the flavor better when frying.

Fry the lemongrass and vegetables

You pour 200ml of cooking oil into the pan, when the oil is hot, add the wild betel leaves to fry to enhance the aroma of the oil. You should only fry the wild betel leaves for 30 seconds to 1 minute over high heat so that they are just cooked, still retain their green color, and do not get burnt.

Next, add the lemongrass and fry similarly to the wild betel leaves, then remove and place on paper towels to absorb the oil.

Frying beef

You add the beef to fry when the oil is still hot, making sure to stir evenly and fry the beef for only 2 – 3 minutes over high heat so that the meat remains tender and does not dry out.

When the meat is cooked, you turn off the heat and place the meat on paper towels to absorb the oil. Finally, you briefly fry the chili to reduce its spiciness.

While the beef is still hot, you add the lime leaves and toss them well to make the beef more fragrant, then serve it on a plate with Vietnamese mint and lemongrass.

Final product

The dish of sun-dried beef is tender, fragrant with a unique flavor, combined with lemongrass, Vietnamese mint, and dipped in chili sauce, making it a dish you can eat continuously without getting bored.

Prepare the beef

You clean the beef thoroughly and let it drain, then cut the beef into pieces about 1cm long.

Mix the sauce

You add 1/2 tablespoon of dark soy sauce, 3 tablespoons of ketchup, 6 tablespoons of black rice vinegar, and 4 tablespoons of honey into a large bowl and stir the mixture well.

Marinate the beef

First, marinate the beef with 1 teaspoon of sesame oil, 1/2 teaspoon of sugar, 2 tablespoons of soy sauce, and 1 egg, then mix well and let it marinate for 15 minutes for the flavors to absorb into the beef.

Fry the beef

Once the beef is marinated, coat it with 200g of corn starch, mixing well to ensure the beef is fully covered in starch. Then, add 200ml of oil to the pan; when the oil is hot, add the beef and fry it on high heat for 3 minutes until crispy, then remove it and place it on paper towels to absorb the oil.

To make the beef crispier, return the beef to the hot oil and fry it a second time until it reaches the desired golden and crispy texture.

Next, add a little oil to the pan; when the oil is hot, add all the minced garlic, ginger, cilantro, and chili to the pan and sauté until fragrant. When the garlic is golden, add the sauce and stir until it thickens, then add the beef and mix well so the sauce coats the beef before turning off the heat.

You can add a few cilantro leaves to enhance the aroma of the dish.

Product

The soy sauce fried beef dish has a crispy exterior but maintains tenderness inside, with the sauce soaking in deeply, making the meat even more delicious, leaving you wanting to eat more and more.

Prepare the Beef

After buying the beef, rub it with salt to remove the unpleasant smell, then rinse it with water.

Use a knife to cut the beef into square pieces about the thickness of one finger.

Marinate the beef

Put the sliced beef into a bowl. To marinate the beef, add about 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, mix the mixture well, and let it marinate for about 20 minutes for the beef to absorb the seasoning.

After marinating for about 20 minutes, add to the bowl with the beef 1 tablespoon of chili powder, 1 teaspoon of salt, 1 teaspoon of white sesame, and 1 teaspoon of chili sauce. Mix the mixture well again and let the beef rest for about 5 minutes.

Fried Beef

Before frying, use a sharp skewer to pierce each piece of beef.

Place a pan on the stove, add about 3 tablespoons of cooking oil into the pan. Heat the pan over medium heat.

When you see the oil in the pan starting to boil, gradually drop all the skewered beef into the pan, stirring evenly for about 2 – 3 minutes, until the meat firms up and turns golden brown on all sides, then turn off the heat.

After the first fry, place the beef into a bowl with the remaining marinade, toss well to ensure the seasoning is evenly absorbed into the meat.

Heat the pan again, then add the beef for a second fry to make it crispy. Fry for about 1 – 2 minutes, then remove the meat onto a plate lined with paper towels, and turn off the heat.

Final Product

Arrange some lettuce, cucumber, and tomatoes on a plate. Then place the beef on top, and you can bring the plate of fried beef to the dining table to invite the whole family to enjoy.

The skewers of beef are fragrant with sesame, evenly fried golden brown, with a crunchy sesame coating on the outside. Inside, the beef is tender and aromatic, well absorbed with the marinade, making it very flavorful. This dish can be served with hot rice or enjoyed on its own as a snack, and it’s absolutely delicious.

Marinate the beef

You marinate the beef with 1 spoon of oyster sauce, 1 teaspoon of seasoning powder, 1/2 teaspoon of pepper, add minced ginger and garlic and mix well, then let it marinate for 10 minutes to absorb the spices.

Dredge in flour and fry the beef

Place a pan on the stove, add 5 tablespoons of cooking oil into the pan and wait for the oil to heat up, then dip each piece of beef in crispy flour and fry until golden on medium heat for about 5 – 7 minutes until both sides are golden.

Once the beef is golden on both sides, turn off the heat and remove it to drain the oil.

Final Product

The crispy fried beef is completed with an attractive golden color, the outside is crunchy while the inside is tender and sweet without being tough, perfectly seasoned, fragrant with garlic and ginger.

You can dip this dish in chili sauce and enjoy it with bread, fried potatoes, or mashed potatoes combined with salad or grilled asparagus, all are delicious!