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story.lead_photo.caption Shredded Crispy Beef With Chile (TNS/Pittsburgh Post-Gazette/Gretchen McKay)

Chinese takeout can be a lifesaver on busy weeknights. But if you've got a few minutes to spare, you can make many of those favorites at home.

This crispy beef stir-fry comes together in minutes. It only requires shallow frying and you can easily find the ingredients in a grocery store.

Shredded Crispy Beef With Chile

1 cup cornstarch

2 eggs

1 pound sirloin steak, sliced into strips

Peanut oil, for frying

Thumb-size piece of fresh ginger, peeled and finely chopped

4 cloves garlic, crushed

1 carrot, cut into matchsticks

½ onion, cut into strips

3 tablespoons soy sauce

4 tablespoons rice vinegar

1 tablespoon granulated sugar

2 tablespoons honey

2 green onions, finely sliced

1 tablespoon red chile flakes

Hot sauce such as Tabasco or Sriracha, to taste

½ tablespoon sesame oil

Rice, for serving

1 jalapeno, sliced very thin, to serve

2 teaspoons toasted sesame seeds, for garnish

Tip cornstarch into a large bowl and beat eggs in another. Add beef strips to eggs and mix thoroughly, then transfer to cornstarch, coating each piece and shaking off excess.

Heat enough oil to fry beef in wok to 350 degrees. Carefully drop beef slices into oil in batches and fry for 2-3 minutes, until crispy. Remove and drain on wire rack or plate lined with paper towels.

Heat 1 tablespoon oil in a large skillet, add ginger and garlic and fry for 20 seconds. Add carrot and onion and continue frying for 1 more minute.

Add soy sauce, vinegar, sugar, honey, green onions and chile flakes. Add a dash or two of hot sauce, if using. Bring to a boil. Add crispy beef and stir to coat evenly.

Take off heat and stir in sesame oil. Serve over rice, with jalapeno and sesame seeds scattered on top.

Makes 4 servings.

Recipe adapted from Chinese Takeout Cookbook by Kwoklyn Wan (Quadrille Publishing, August 2019, $23)

Food on 01/08/2020

Print Headline: Don't bother with takeout; make beef stir-fry at home

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