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Ingredients
- 10 oz flank steak
- 2 teaspoons soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon Chinese rice wine
- 1 egg white
- 1 teaspoon cornstarch
Seasonings
- 1/2 teaspoon Sichuan peppercorn powder
- 1 teaspoon red chili powder
- 1/2 teaspoon salt
Ingredients
Seasonings
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Instructions
- Slice beef across the grain into 1/8” thick slices. Combine with soy sauce, sugar, rice wine, egg white and cornstarch. Set aside.
- In a large stir-fry pan, bring oil to 390 degrees F. over medium-high heat. Gently add rice cakes and fry till crispy and lightly golden. Remove from pan and drain.
- Coat each slice of beef with panko bread crumbs, pressing to make sure crumbs adhere well. Add to wok and deep-fry until beef is done and crispy, about 3 -4 minutes. Remove from pan and drain.
- Pour off all but 2 tablespoons of the oil. Add dried red chilies and cook till fragrant, about 30 seconds. Add rice cakes, beef, and seasonings. Toss to combine and serve hot.
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.