Samotsaring Luto (youtube channel)


The name of this extremely popular dish translates as “two deep fry, one stir fry,” which describes the cooking method.


12 ounces flank steak



3/4 tsp sugar

1/2 tsp  baking soda

1/4 tsp salt


1 tbsp lightly beaten egg white

2 tbsp cornstarch

peanut oil for deep frying

2 tsp minced peeled ginger

2 tsp minced garlic

1 1/2 tbsp Sichuan peppercorn paste

1/2cup shredded carrots

2/3 cup julienned white portion scallions

1 tbsp hot bean sauce

1 tbsp sweet bean sauce

2 tsp sugar

1/2 tsp Hot Pepper Oil

2 tbsp finely sliced green portion of scallions

1. Slice the flank steak across the grain into precise strips each inches long by 1/4 inch wide and 1/4 inch thick. Place the beef in a bowl, all of the coating ingredients, and toss together to coat evenly. Cover and allow to rest in the refrigerator for 2 hours.

2. Add the egg white and cornstarch to the beef mixture, mix well, and let rest for 10 minutes more.

3. Heat a wok over high heat for 1 minute. Add the peanut oil and heat to 375 F on a deep frying thermometer. Add the coated beef and deep fry, loosening the strips of meat with chopsticks or fork to keep them separate, for 3 minutes, or until medium brown. Turn off the heat. Remove the beef with a chinese strainer and drain well.

4. Heat the oil again to 375 F. Place the beef back into the wok and deep fry again for 3 minutes, or until crisp. Turn off the heat, remove the beef  with the strainer, and drain well.

5. Pour off all but 1 tbsp of the peanut oil from the wok and heat over high heat for 15 seconds. When a wisp of white smoke appears, add the ginger, garlic, and peppercorn paste and stir for about 1 minute, or until the paste releases its fragrance. Add the carrots and stir for 30 seconds. Add the white portion of scallions and stir for 30 seconds. Add the beef, mix well, and stir fry for 1 minute. Add the hot bean sauce, sweet bean sauce, sugar, and hot pepper oil, mix well, and stir fry for 1 1/2 minutes, or until well combined and all of the ingredients are hot.

6. Turn off the heat. Transfer to a heated platter, sprinkle with the green portions of scallions, and serve .

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