Tender Beef Sirloin Tangsuyuk with Crispy Sweet Rice Flour Coating
Weekend Feast! 10-Minute Prep, Incredible Value ($4.50), Crispy Outside, Tender Inside Beef Sirloin Tangsuyuk
It’s been a while since I last made Tangsuyuk at home. My kids absolutely love meat, but I haven’t made this dish often because it’s not my personal favorite. However, this time, while preparing sirloin for cutlets, I bought a little extra sirloin specifically for Tangsuyuk. The great thing about Tangsuyuk is that you don’t need a lot of meat to create a generous portion, making it a very cost-effective dish. Since I was using beef sirloin, I wanted to try making it more like a beef tempura. But for my eldest son, I made the classic Tangsuyuk. My younger son, who dislikes sour sauces, was also on my mind as I cooked. Fortunately, by making it at home and controlling the sourness of the sauce, my younger son declared it delicious and ate heartily, saying the sauce wasn’t too sour! I must admit, even for me, enjoying it ‘bo-muk’ (sauce poured over) style, it remained crispy until the end and wasn’t overly sour like store-bought versions – it was truly delicious. Enjoy this luxurious weekend meal of crispy sweet rice flour-coated beef sirloin Tangsuyuk! Stay healthy everyone~♡
Main Ingredients- Beef Sirloin 316g
- Salt to taste
- Pepper to taste
- Cooking Wine 2 Tbsp
- Onion, a small amount
- Garlic cloves 5
- Bok Choy, a small amount
- Button Mushrooms 2
- Red Cabbage 1 leaf
- Frying Flour
- Sweet Rice Flour 2 Tbsp
- Water 12 Tbsp
- Cooking Oil
- Minced Garlic 1 tsp
- Cornstarch 1 Tbsp
Sweet and Sour Tangsuyuk Sauce- Water 1 1/2 cups
- Oyster Sauce 1 Tbsp
- Honey 5 tsp
- Salt to taste
- Slurry (Cornstarch 2 Tbsp mixed with water)
- Water 1 1/2 cups
- Oyster Sauce 1 Tbsp
- Honey 5 tsp
- Salt to taste
- Slurry (Cornstarch 2 Tbsp mixed with water)
Cooking Instructions
Step 1
Rinse the beef sirloin under cold water to remove any blood. Pat it thoroughly dry with paper towels. Season the beef with salt, pepper, and 2 Tbsp of cooking wine, then gently massage to coat. Let it marinate for about 15 minutes.
Step 2
Prepare the vegetables and mushrooms for the Tangsuyuk. Slice the onion thinly. Coarsely shred the red cabbage. Wash and cut the bok choy into bite-sized pieces. Slice the button mushrooms into quarters. Prepare the whole garlic cloves by slicing them thinly.
Step 3
Coat the marinated beef sirloin evenly with frying flour. Ensure a thin, even layer covers the meat.
Step 4
In a bowl, combine 2 Tbsp of sweet rice flour with 12 Tbsp of water. Whisk until smooth to create a batter, similar in consistency to thin pancake batter.
Step 5
Add the flour-coated beef sirloin to the sweet rice flour batter. Toss gently to ensure each piece is well-coated. If the batter seems too thick, you can add a little more water.
Step 6
Heat a generous amount of cooking oil in a deep pan or wok to 170-180°C (340-355°F). Carefully add the battered beef sirloin pieces one by one, ensuring they don’t stick together. Fry over medium heat for about 5-7 minutes, turning occasionally, until golden brown and crispy. Remove from the oil and let drain. For extra crispiness, briefly re-fry them in oil heated to 190°C (375°F) for about 1 minute.
Step 7
Prepare the Tangsuyuk sauce. In a saucepan, combine 1 1/2 cups of water, 1 Tbsp oyster sauce, 5 tsp honey, a pinch of salt, and the sliced garlic. Bring to a boil, then reduce the heat to low. Whisk together 1 Tbsp cornstarch with 1 Tbsp water to make a slurry. Gradually add the slurry to the sauce while stirring, until it reaches your desired thickness.
Step 8
Arrange the freshly fried beef sirloin Tangsuyuk attractively on a serving plate. Pour the warm sauce over the crispy pieces. (You can choose to pour the sauce over or serve it on the side, as you prefer!)
Step 9
Serve the hot Tangsuyuk immediately at the table and enjoy! Freshly fried Tangsuyuk offers a delightful contrast of crispy exterior and tender interior, delivering the best flavor.
