Try this Honey Garlic Beef recipe
- 3 cloves garlic minced
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 2 large egg whites
- 1 teaspoon freshly ground pepper
- 1 lb steak of choice* cut into bit sized pieces
- oil for deep frying (i like grapeseed or rice bran
- toasted sesame seeds if desired
- thinly sliced green onions if desired
- Carbohydrate 19.3519550174869 g
- Cholesterol 0 mg
- Fat 0.365830000511697 g
- Fiber 2.30193749939866 g
- Protein 7.18515625640671 g
- Saturated Fat 0.047235000066542 g
- Serving Size 1 1 Serving (404g)
- Sodium 64.170750015597 mg
- Sugar 17.0500175180883 g
- Trans Fat 0.18154500023774 g
- Calories 98 calories
Step-by-step
- Preheat the oven to 250°F.
- In a large bowl, whisk to together the egg whites and cornstarch until light and frothy. Add the steak pieces, coat and let sit while you heat up your oil.
- Place a cooling rack over a rimmed baking sheet lined with paper towels. Heat an inch of oil in a high-sided, heavy bottomed pot or skillet over medium high heat until oil reaches 350°F.
- Use a pair of chopsticks or tongs to carefully drop the steak pieces into the hot oil, being careful not to crowd the pan. Cook until golden brown and crispy, about 5-6 minutes, flipping if needed. Drain the steak bites on your prepared rack and keep warm in the oven.
- In a non-stick pan, heat up a touch of oil and cook the garlic on medium heat until slightly golden, but not browned, 1-2 minutes. Add the honey, soy sauce and ground pepper. Turn the heat up to high so the honey-soy mixture bubbles, thickens and turns into caramel-sticky goodness.
- Toss the steak bites with the sauce and garnish with sesame seeds and green onions, if using. Enjoy immediately with rice or grain of choice.
Why does high-heat pan-frying require a protein to be completely dry before it meets the oil? The combination of sweet glazes and quick-fried meat has roots in immigrant kitchens where traditional Chinese preservation techniques met readily available Western pantry staples like bottled honey and soy sauce. These fusion methods prioritized speed and maximum surface area contact to build contrasting textures. Whisking egg whites with cornstarch creates a protective barrier around the beef, shielding the interior moisture from the aggressive heat of the oil while establishing a porous surface primed to catch a thick, reducing sauce.
Mastering the Fry and Glaze
Heat neutral oils such as grapeseed or rice bran to 350 degrees Fahrenheit before introducing the meat. Working in small batches prevents the oil temperature from dropping drastically, which causes greasier, soggy results instead of a crisp crust. Cook the beef until golden brown for roughly five to six minutes, then transfer the pieces to a wire rack set over a paper towel-lined baking sheet rather than letting them drain directly on paper, which traps steam against the bottom crust. When testing doneness without a thermometer, look for a uniform deep amber exterior and a firm resistance when pressed with tongs. Garlic burns easily when exposed to direct high heat, so sauté it on medium for no longer than two minutes until fragrant before introducing the soy sauce and honey.
- Oil smoking excessively indicates the temperature has exceeded the smoke point, requiring immediate heat reduction to prevent acrid flavors.
- Sauce failing to thicken means the heat was too low; turn burners to high to rapidly evaporate excess moisture.
- Crowding the skillet drops the oil temperature quickly, so fry in multiple batches to maintain consistent crispness.
