Crispy Beef Tangsuyuk with Sweet and Sour Sauce
Crispy Beef Tangsuyuk with Sweet and Sour Sauce
Homemade Beef Tangsuyuk Recipe: A Delicious Sweet and Sour Delight
Tangsuyuk, a beloved Korean-Chinese dish, often feels like too much effort for a home-cooked meal, leading many to opt for delivery. However, a sudden craving inspired this recipe for homemade Beef Tangsuyuk! While typically made with pork, I decided to get creative and use beef sirloin from my freezer for a unique twist. This recipe makes it surprisingly approachable to create this restaurant-style favorite in your own kitchen.
For the Beef Tangsuyuk- 360g Beef Sirloin, trimmed of excess fat and cut into bite-sized pieces
- 5 Tbsp Starch (for batter)
- 3 Egg Whites (chilled)
- 1 Tbsp Cooking Wine (Mirin or similar)
- 1/2 tsp Salt
- Pinch of Black Pepper
Cooking Instructions
Step 1
Start by preparing your beef sirloin. Carefully trim away any excess fat or sinew to ensure tender, flavorful bites. Cut the beef into manageable, bite-sized pieces, approximately 2-3 cm each.
Step 2
Marinate the beef to enhance its flavor and tenderness. In a bowl, combine the cut beef with 1 tablespoon of cooking wine, 1/2 teaspoon of salt, and a pinch of black pepper. Gently mix and let it marinate for about 10 minutes. The cooking wine helps to tenderize the meat and reduce any gamey odor.
Step 3
Now, let’s prepare the crispy coating. To the marinated beef, add the 3 chilled egg whites and 5 tablespoons of starch. Mix everything together thoroughly until each piece of beef is evenly coated. The egg white will help the starch adhere beautifully and create an extra crispy texture when fried. Ensure there are no clumps and all the beef is well-covered.
Step 4
You’ll notice that the coating adheres perfectly to the beef without needing any additional water! This balanced mixture of starch and egg white creates a wonderful, robust batter. Make sure to coat every piece of beef generously for maximum crispiness.
Step 5
Wondering if the oil is ready for frying? Here’s a simple test: drop a small amount of the batter into the hot oil. If it immediately floats to the surface and starts sizzling vigorously, the oil is at the perfect temperature (around 170-180°C or 340-350°F). This ensures a perfectly fried exterior without absorbing too much oil.
Step 6
Carefully place the coated beef pieces into the hot oil, frying them in batches to avoid overcrowding the pan. Overcrowding can lower the oil temperature, resulting in greasy, less crispy beef. Fry until golden brown and delightfully crispy. Once fried, remove the beef with a slotted spoon and drain on a wire rack. For extra crispiness, you can opt for a second fry.
Step 7
Prepare the vegetables for your vibrant sauce. Feel free to use whatever you have on hand! I’ve used onion and carrot. Slice the onion into thick strips and the carrot into thin diagonal pieces. If you only have onions, that works perfectly well too!
Step 8
In a saucepan, combine the sliced onion and carrot with 1 tablespoon of minced garlic, and 250ml of water. Add 1 tablespoon of sugar for sweetness, 1 tablespoon of soy sauce, 1 tablespoon of vinegar for that signature tang, and 1 tablespoon of oyster sauce for a depth of savory flavor. Bring this mixture to a boil over medium-high heat, stirring occasionally.
Step 9
Once the sauce is bubbling, gradually whisk in the prepared starch slurry (1 tablespoon starch mixed with 3 tablespoons water). Add it a little at a time, stirring constantly, until the sauce reaches your desired thickened consistency. This gradual addition prevents lumps and ensures a smooth, glossy sauce. Once thickened, remove from heat.
