There’s nothing not to like here. Crispy beef is great because it’s easy to prep ahead and fries in minutes. It’s best fried fresh, but if you’re short on time, fry ahead and keep it separate from the sauce, layered with paper towels. When ready to serve, warm the meat lightly in the oven and toss with heated sauce.
Using sharp kitchen scissors, slice the pepper steak into thin strips.
Toss with half a cup cornstarch and salt. Allow to sit for 10 minutes or up to overnight.
When ready to cook, add another two to three tablespoons cornstarch and toss well.
In a small saucepan, mix the sriracha sauce, apple juice, and maple syrup. Bring to a boil, then remove from heat.
In a medium saucepan, heat two inches of oil to 350 degrees Fahrenheit (180 degrees Celsius).
Fry pepper steak in batches for four to five minutes, then drain on paper towels.
Toss in sauce and garnish with sesame seeds.
Photography: Moishe Wulliger
Food Styling: Renee Muller