Pan-Fried Battered Beef Recipe – American , Asian Special
Treat yourself to a crunchy, savory delight with Pan-Fried Battered Beef, a dish that hits the spot when you want something indulgent yet simple. This American-Asian fusion recipe uses tender beef strips coated in a light batter, fried until golden and paired with your favorite dipping sauce. Whether you’re entertaining or craving comfort food after work, this crispy beef recipe delivers the perfect balance of texture, flavor, and satisfaction.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Pan-Fried Battered Beef Ingredients::
- 1 lb beef sirloin or flank steak, thinly sliced
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup cold water (adjust as needed)
- Oil for frying (vegetable or canola)
- Optional: Dipping sauce (soy sauce, sweet chili sauce, or your favorite)
How to make Pan-Fried Battered Beef :
Prepare Beef: Slice the beef into thin strips or bite-sized pieces. Pat dry with paper towels to remove excess moisture.
Make Batter: In a mixing bowl, combine flour, cornstarch, baking powder, salt, and black pepper. Gradually add cold water, whisking until you have a smooth batter. The consistency should be thick enough to coat the beef but thin enough to pour.
Heat Oil: In a large skillet or frying pan, heat about 1/2 inch of oil over medium-high heat until hot (around 350°F or 175°C).
Coat Beef: Dip each piece of beef into the batter, ensuring it’s fully coated.
Fry Beef: Carefully place the battered beef in the hot oil, cooking in batches to avoid overcrowding. Fry for about 3-4 minutes on each side or until golden brown and crispy. Use tongs to turn the pieces as needed.
Drain: Once cooked, remove the beef from the oil and place it on a paper towel-lined plate to drain excess oil.
Serve: Serve hot with your choice of dipping sauce. Enjoy!
Recipe Notes:
Adjustable Spiciness: You can add chili flakes or ground white pepper to the batter if you want your battered beef to have a spicy kick.
Batter Consistency Tip: If the batter seems too thick, add a little more cold water; if too thin, add a touch more flour or cornstarch so the beef remains fully coated.
Oil Temperature Matters: Use oil around 175°C (350°F) so the battered beef becomes crispy outside without absorbing too much oil.
Storing & Reheating: Store leftovers in an airtight container in the refrigerator. To keep that crisp, reheat in a hot oven or air fryer rather than microwave.
Serving Suggestions: Serve the battered beef with steamed rice, stir-fried vegetables, or a fresh side salad to complete the meal.
