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Crispy beef strips in a hoisin sweet-and-sour glaze
Frying the beef twice is the trick to a shell that stays crisp even once sauced: the first fry cooks it through, the second dries and firms the crust. The Mastro wok goes from frying oil to sauce with nothing to wash in between.
- Total time
- 110 min
- Prep
- 20 min
- Cook
- 20 min
- Rest
- 70 min
Ingredients
Method
Slice the beef into strips about 1 cm (1/2 in) wide and drop them into the Tupperware Mixing Bowl 2 l.
Reduce the onion, garlic and ginger to a paste in the Tupperware SuperSonic Chopper Compact, then mix them into the beef with the soy sauce; cover and rest in the fridge for 1 hour.
Dust half the starch over the beef, wait 10 minutes, then work in the rest gradually, tossing until every strip is coated.
Heat the oil in the Tupperware Mastro Wok over high heat. Once it is hot but not smoking, lower the beef in in small batches, keeping the pieces apart; drain on paper towel or a rack.
Once all the beef has been fried once, fry it again in small batches, about 1 minute each time. Set aside.
Pour off the oil carefully, clean the wok and put it back over medium-low heat. Add every sauce ingredient except the cornflour mixture, stir and bring to a gentle boil.
Pour in the cornflour mixture and let it thicken gently. Fold in the fried beef and coat it well in the sauce.
Plate immediately, scattered with sliced spring onions, alongside fragrant rice dusted with sesame seeds.
