This dish is an interpretation of a popular Chinese-American flavor profile: heat and sweet. It’s crispy, spicy, salty, and sweet. Thin strips of meat are fried until golden brown  then wok-tossed with ginger, scallions, garlic, and a soy-honey glaze. Garnish with scallions and crushed peanuts and serve as an appetizer, or over a bed of jasmine rice for a main dish. Why order carry out when you can make it better at home?


1lb meat (steaks) (thinly sliced)

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon ginger-garlic paste (or combination of 2 cloves garlic, 1-inch ginger finely minced)

1/2 cup corn starch

1 egg

3 cloves garlic (chopped)

1 inch ginger (minced)

2 green onions (chopped)

2 long, hot chilies (serrano or finger chilies) (sliced)

1 teaspoon crushed red pepper flakes

little less than 1/4 cup soy sauce

little less than 1/4 cup honey


With a sharp knife, slice meat thinly, into strips, and set aside. Season with salt, pepper, and ginger-garlic paste and mix. Whisk one egg and add to meat, followed by 1/2 cup corn starch. Mix well with hands. In a medium-large pot, heat about 3 inches of oil at a medium temperature. Once oil is hot (shimmering slightly), start frying the meat in batches, careful not to crowd, until golden brown and crisp. Set aside on a paper-towel lined plate to drain.

For glaze: simply whisk together soy-sauce and honey until well mixed.

Chop garlic, ginger, scallions, and chilies and set aside. Over medium temperature, heat about 2 tablespoons of oil. Once oil is hot, add crushed red chilie flakes and toast until darkened. Then add ginger, garlic, chilies, and scallions and toss. After about 1-2 minutes, add the soy-honey glaze, let cook for about 30 seconds, then add the beef and toss until well coated with glaze. Remove from heat and garnish with more scallions and crushed peanuts. Enjoy!

Note: scallions are fancy term for green onions.