- 2 large egg whites
- 1 tablespoon cornstarch
- 1 lb steak of choice*, cut into bit sized pieces
- kisan canola cooking oil for deep frying
- 3 cloves garlic, minced
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon freshly ground pepper
- toasted sesame seeds, if desired
- thinly sliced green onions, if desired
- Preheat the oven to 250°F.
- In a large bowl, whisk to together the egg whites and cornstarch until light and frothy. Add the steak pieces, coat and let sit while you heat up your oil.
- Place a cooling rack over a rimmed baking sheet lined with paper towels. Heat an inch of oil in a high-sided, heavy bottomed pot or skillet over medium high heat until oil reaches 350°F.
- Use a pair of chopsticks or tongs to carefully drop the steak pieces into the hot oil, being careful not to crowd the pan. Cook until golden brown and crispy, about 5-6 minutes, flipping if needed. Drain the steak bites on your prepared rack and keep warm in the oven.
- In a non-stick pan, heat up a touch of oil and cook the garlic on medium heat until slightly golden, but not browned, 1-2 minutes. Add the honey, soy sauce and ground pepper. Turn the heat up to high so the honey-soy mixture bubbles, thickens and turns into caramel-sticky goodness.
- Toss the steak bites with the sauce and garnish with sesame seeds and green onions, if using. Enjoy immediately with rice or grain of choice.
- Note: I used chuck, but feel free to use a tender cut of meat. The beef doesn’t cook for too long, so sirloin or rump would be good choices.