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For the meat:
- 2lbs @thecedarmarket shoulder London broil
- 2 tbsp cornstarch (depending on how thin you slice might need up to 3-3.5)
For the sauce:
If you like it saucy, multiply by 1.5 measurements
- 3 tbsp soy sauce
- 3 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tbsp date syrup or molasses
- 1 clove crushed garlic
- 1 tsp pepper
Optional: 1 tsp @mrbingnyc chili crisp
Recipe created for Cedar Market by: @Foodkidsandsleep
Serves: 3-4 people
If you liked my viral no batter, no fry sheet pan sesame chicken (see recipe here), then you’ll love this crispy beef version. None of the mess, none of the deep frying, all of the crunch & flavor. The key to this recipe is butchering your beef properly (cutting against the grain and removing the connective tissue ensures an easy bite) and tossing it in cornstarch. The cornstarch both tenderizes the beef (this is called velveting) and gives it that crispy exterior without resorting to a batter. After that it’s basically just mixing together your sauce. Don’t worry though when you serve it everyone will assume you worked your tail off to make this dish and to get your stove shiny clean.
Cooking Instructions
Start by adding a sheet pan or griddle to a 500℉ oven. Let it heat up while you slice your beef. If using shoulder London broil, be sure to slice off the silver skin. Slice your meat into long even strips and then cut into 3 inch by .5 inch strips. Toss the beef strips in the cornstarch, use enough to cover all the beef. If you see red, add more cornstarch.
Take the remaining ingredients for your sauce, and add them together in a bowl; then set aside.
Remove the sheet pan from the oven and oil it well. Add the beef strips in a single layer to ensure crisping. The turn oven to broil and cook for approximately 10 minutes on bottom rack. After 7 minutes, check every minute for doneness. You want to see it sizzling but no charring.
Remove sheet pan from the oven and pour your sauce onto the meat. Toss and return to the broiler for 1 minute to caramelize and reduce the sauce. Then remove from the oven.
Serve with your favorite microwave rice and blanched broccoli/broccolini. Top with scallions, EBTB spice, and chili crisp, if you’re using it.
Enjoy!
