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❄️ Snowing in Texas = Perfect Cooking Weather ❄️ So I finally had time to bring this crispy teriyaki beef and peppers idea to life! When you think beef, fried probably doesn’t come to mind. And when you think top sirloin, you’re probably picturing steak. Forget that. Let’s break the rules. Here’s the process: The Beef 🥩 • 780g (1.7lb) top sirloin (because that’s all I had 🤷🏽‍♂️) • 17g (3.4t) soy sauce (marinade) • 17g (3.4t) sesame oil • 26g (1.7T) Shaoxing wine (or mirin/white wine) • 1.7g (just over ⅓t) baking soda • 17g (1.7T) cornstarch (marinade) • 8.5g (1.7t) MSG Massage that together like it owes you money and let it sit for 15 minutes. Then add 250g potato starch to coat it like fried chicken. Use a salad spinner or colander to shake off the extra starch (trust me, this step = crispy magic). Heat up peanut oil to 375-400°F (hot AF 🔥) and fry in batches for 3-4 minutes. Don’t touch it while it’s frying—it’s got trust issues. The Veggies & Sauce 🌶️ Clean the wok/skillet, then sauté onions, garlic, ginger, and shishito peppers in a bit of oil. No green onions here—they weren’t invited. Add some teriyaki sauce (I made mine because I’m a control freak) to coat the veggies. Toss in the fried beef and gradually add more sauce until it’s perfectly coated. Too much sauce = limp beef. We can’t have that. Plate it up, garnish however you want, or just dive in with a fork because, honestly, you earned it. Now, real talk—do I need a website for these long-ass recipes? Let me know in the comments. #FoodieLife #BeefLovers #CrispyBeef #TeriyakiVibes #HomeChef #CookingAtHome #AsianInspired #ComfortFood #TexasSnow #WokCooking #TopSirloin #FoodieInspo #DinnerIsServed #KitchenCreations #FoodBlogging