Spicy Crispy Beef Food

CRISPY CHILLI BEEF

Steps:

• Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
• Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
• Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
• Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
• Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
• Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
• Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.

CRISPY GINGER BEEF: THE RECIPE FROM CALGARY'S SILVER INN RESTAURANT

Steps:

• Combine all ingredients, toss beef in batter
• Deep-fry strips of beef, a few at a time, until crispy; set aside
• Stir fry vegetables until crispy; add sauce
• Bring to boil for 1 to 2 minutes; remove from heat
• Add beef; stir to coat with sauce
• For the authentic original Calgary Crispy Ginger Beef keep warm for 1-2 hours until the dark deep flavour and colour has permeated the entire dish; the sauce will thicken during this time

ASIAN CRISPY BEEF

Steps:

• Lightly toast the peanuts in a dry frying pan, then crush in a pestle and mortar and put aside. Peel and finely chop the garlic and ginger.
• Put 1 tablespoon of sesame oil and the star anise into the frying pan on a medium-high heat. Add the mince, breaking it apart with a wooden spoon, followed by half the garlic and ginger and the honey. Stir-fry for 5 minutes to crisp up and get golden brown.
• Meanwhile, crush the remaining garlic and ginger into a paste in the pestle and mortar, then muddle in the fish and soy sauces and lime juice to make a dressing.
• Cook the noodles according to the packet instructions.
• Trim the spring onions, then finely slice with the chilli (deseed if you like). Prep the salad veg, breaking the lettuce leaves apart and matchsticking or finely slicing any crunchy veg so it's all a pleasure to eat.
• Load up your plates with that lovely salad veg, then drain and add the noodles. Spoon over the dressing, sprinkle over the crispy beef, chilli, spring onions and crushed peanuts, pick over the coriander leaves and tuck in.

30 MINUTE SPICY GINGER SZECHUAN BEEF

Steps:

• Slice steak, across the grain, into 1/4 inch thick strips (see picture tutorial HERE), and place in a large plastic bag.
• Add mirin and soy sauce and massage into the meat. Add cornstarch, seal the bag and toss/massage to coat the meat.
• Let meat marinate for about 10 minutes or so.
• In a medium mixing bowl, whisk together sauce ingredients and set aside.
• Slice vegetables and set aside.
• Add sesame oil to wok (or large saute pan) and heat over MED-HIGH heat.
• Add beef to hot pan (just enough to cover the bottom of the pan - you'll probably want to do at least 2 batches), and saute about 2-3 minutes. Remove beef to a plate and cook remaining batches.
• Add sliced vegetables to the hot pan and cook about 1-3 minutes (depending on how tender you want them), stirring often.
• Pour in Szechuan sauce and cook about a minute, until slightly thickened.
• Add cooked beef and turn to coat in the sauce.
• Serve over Veetee Dine In Rice.

CRISPY CHILLI BEEF WITH SWEET CHILLI SAUCE

Steps:

• Cut beef into thin strips. Marinate the beef strips with the all ingredients in the marinate list. Mix well and marinate for 15 mins.
• In a small bowl mix all the ingredients from the stir fry sauce list and set aside.
• Break one egg into the the marinated beef strips. Mix well.
• Coat the beef strips with corn/potato flour. Make sure all the beef strips are seperated. Toss the excess flour out before frying.
• Heat the oil into hight heat about 350 F. Add the coated beef and deep fry for 1-2 mins till crispy.
• Remove from oil and transfer to paper towel or cooling rack.
• Heat the wok/pan to medium high heat. Drizzle a tablespoon of oil, add the cut onions and stir for few seconds. Then add the pepper slices, stir well.
• Add the fried beef strips. Pour the sauce mix, add the spring onions and fresh chillies. Stir well to combine all ingredients with high heat for 1- 2 mins.
• Transfer to serving plate. Serve immediately!
• Match with hot steamed/cooked rice or stir fry noodle. Perfect as a savory snack too!

SPICY CRISPY BEEF

Steps:

• Combine cornstarch, salt and pepper.
• Add steak and toss.
• Deep fry steak until golden.
• In another bowl combine soy sauce,vinegar, sherry, honey, sugar, chili paste and water.
• In a saucepan heat oil.
• Saute garlic,onion,ginger and green pepper for 30 seconds.
• Add sauce ingredients.
• Cook for 1 minute.
• Add the steak
• Toss to coat thoroughly.
• Heat through.

CRISPY CHILLI BEEF

Steps:

• Place the steak strips in a bowl and add the egg. Mix together to thoroughly coat the steak in the egg.
• Add the 4tbsp cornflour, ¼ tsp each of salt and pepper and 1/8 tsp of white pepper.
• Toss together to coat the steak. It will be a sticky mixture.
• Heat 3 tbsp of the oil in a large frying pan (skillet) or wok over a high heat until very hot.
• You will probably need to work in two batches, so when the oil is hot, add in half the beef - a strip at a time - and spread it out.
• Fry the steak until dark brown and crispy. Try not to move the meat around too much as this reduces the amount of crispiness you get. It generally takes about 5 or 6 minutes to crisp up the beef, with about 3 or 4 stirs during that time.
• Using a slotted spoon or tongs, remove the beef from the pan and place in a bowl lined with kitchen roll to soak up excess fat.
• Add a further tablespoon of oil and repeat - cooking the second batch of beef and then placing in the bowl with the first batch.
• Once you've removed all the beef from the pan, add the remaining ½ tbsp of oil to the pan and turn the heat down to medium.
• Add in the sliced onion and cook for 2 minutes until slightly softened.
• Add in the finely chopped chilli, 1 tsp minced ginger and 3 minced cloves of garlic and cook whilst stirring for 30 seconds.
• Add the 2 tbsp rice vinegar, 3tbsp soy sauce, 2 tbsp tomato puree, 6 tbsp sugar, 2 tbsp tomato ketchup and the 2 tbsp sweet chilli sauce to the pan.
• Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce a little.
• Add the beef back in, give it a stir and heat through for 1-2 minutes - until the beef is hot.
• Serve with rice or noodles.

YANG-YANG CRISPY BEEF

Steps:

• For the beef: Heat a wok over high heat and fill halfway up with peanut oil. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.
• Place the beef strips in a large bowl and add 2 tablespoons cornstarch. Toss until the beef has absorbed the cornstarch. Add the remaining 1 tablespoon cornstarch right before frying and toss to coat.
• Fry the beef in 2 to 3 batches until golden, 4 to 5 minutes. Drain on paper towels and season with sea salt.
• For the sauce: Set another wok or saute pan over high heat and add the soy sauce, chili sauce and orange juice. Bring to a simmer and cook until it becomes thickened and coats the back of a spoon, 1 to 2 minutes. Toss the beef in the sauce to coat thoroughly.
• Serve over a bed of the shredded lettuce and sliced cucumber that has been sprinkled with rice vinegar. Then garnish with the scallions and orange zest.

SPICY, CRISPY, ORANGE BEEF

Steps:

• Combine the orange juice, rice wine vinegar, orange marmalade, soy sauce, hot chili sauce, and brown sugar in a bowl. Mix well and set aside.
• In a medium sized bowl, toss the strips of sirloin steak with 3 tablespoons corn starch and salt.
• Heat the peanut oil in a wok over medium-high heat.
• In small batches, fry the steak in the oil until golden brown.
• Discard all but a tablespoon worth of peanut oil from the wok, and then add the garlic and ginger and cook until fragrant, about 30 seconds to a minute.
• Slowly pour in the orange sauce mixture. Bring the sauce to a boil. Continue cooking until the sauce thickens, about 8-10 minutes. Add cornstarch slurry* if your sauce doesn't seem to be thickening on its own.
• Add the steak for just 2 minutes or so, coating it in the sauce Serve immediately over rice or Chinese-style vegetables. Top with a generous amount of green onions, chopped red pepper to taste, and a bit of orange zest.

CRISPY CHILLI BEEF | CHINESE TAKEAWAY FAVOURITE

Steps:

• Cut the meat into thin long strips (for tips, see text above). Place them in the bowl and add sesame oil, caster sugar and 2 tbsp of soy sauce. Mix and set aside to marinade.
• In a separate small bowl, make your sauce. Mix tomato ketchup, honey, rice vinegar, dark soy sauce and brown sugar. Set aside for later.
• Julienne your carrots and half of the red pepper. Crush and finely chop garlic and ginger, and cut your chilli into rounds.
• Put the rice on to boil following instructions on the packet. Crack a small egg into your beef and mix to coat. In a large mixing bowl, put the cornflour and season with some salt and pepper. Then add the marinated beef and mix with your hands until all the beef strips are fully coated and no longer stuck together. Shake off any excess cornflour and place the coated beef strips of a clean plate.
• Heat 120ml of odourless oil in a small pan or a wok. Once hot add 1/3 of your beef and fry for 3 minutes. Transfer cooked beef on a paper towel-lined plate. Repeat with the rest of the beef. You can use a large pan or wok, but you will need to add a lot more oil for the beef to submerge in oil. It is important, however not to overcrowd the pan if you want your beef crispy.
• Heat a tbsp of oil (taken from the beef pan) in a separate large frying pan or wok. Add carrots, pepper, ginger, garlic and chilli and fry on high heat for 30 seconds. Tip in the sauce you prepared earlier and bring to a boil. Boil vigorously for a minute, then add the crispy beef and toss just enough to coat.
• Serve on a bed of white rice. Sprinkle some sesame seeds and sliced spring onion on top.

CRISPY BEIJING BEEF

Steps:

• Slice the beef into 1/8-1/4 inch strips. Place in a bowl.
• Add soy sauce, rice vinegar, and ground black pepper to the beef. Toss well to combine. Set aside.
• Add all of the sauce ingredients to a bowl and whisk together until combined. Set aside.
• Start by laying a cooling rack on top of a baking sheet. Place in your oven and heat your oven to 200°F. You will fry the beef in batches. Once the beef is fried, place it on the cooling rack and keep in the warm oven while the next batch is frying. Don't pile the beef. Spread it out on the cooling rack. This will keep the beef crispy.
• Add enough oil to a heavy-bottomed pan, such as a Dutch oven, so that the oil is 3-4 inches deep. Bring the oil to 350°F. While the oil is heating, continue with the next step.
• Add the cornstarch to the beef mixture and toss well to coat. All of the beef pieces should be dusted with the cornstarch.
• Fry the beef in batches. Do not overcrowd the oil. Too much beef will cause the oil to drop in temperature. Cooler oil means greasy or soggy beef. Each batch will take about 6-7 minutes. Once the beef is browned, lift out of the oil and place on the pre-heated cooling rack. Keep in the oven while you continue to cook the beef in batches.
• Once all of the beef is cooked, place a large skillet over medium heat. Carefully spoon two tablespoons of the oil used to fry the beef into the skillet.
• Add the garlic, onion, and peppers. Stir to combine and cook for 1-2 minutes.
• Pour in the sauce and stir into the onion and peppers. Once the sauce begins to boil (bubble) add the fried beef. Toss everything together.
• Add the sesame seeds and the green onions. Toss once more and turn off the heat.
• Serve immediately with sticky rice. Garnish with more green onions and sesame seeds if preferred.

SWEET AND STICKY CRISPY BEEF

Steps:

• Slice the steak into 1 cm wide strips and place it in a bowl. (If your steak is more than 1 cm thick, cut the strips in half again length-wise)
• In a food processor, blitz the onion, garlic, and ginger until it is a paste. (If you do not have a food processor, you can grate them or chop it very finely by hand, just make sure the ginger bits are very tiny)
• Add the marinade and 1 tablespoon of soy sauce to the beef and mix well and marinate it in the fridge for 1 hour (or 20-30 minutes at room temperature)
• After the beef has marinated, dust 1/2 cup of potato starch (or corn starch) on the beef and use your fingers to loosely coat the beef with it. Let it sit for 10 minutes
• While you are waiting for the meat to marinate, heat up a heavy bottom pot (or wok) and set the stove to medium heat. Add at least 1 inch of oil to the pot and wait for it to get hot. (It should reach a temperature of 375F). I like to poke a wooden chopstick, or the handle of a wooden spoon into the oil and wait for it to bubble. Once it bubbles, the oil is hot enough.
• Once the beef has marinated for 10 minutes, dust the other 1/2 cup of potato starch (or corn starch) on the beef again to lightly re-coat the beef and lightly dust off any excess starch. Deep fry it immediately.
• Using your fingers separate the beef if they are clumped together and deep fry it in the oil in small batches (make sure the oil is hot but not smoking - to test if the oil is hot enough, add 1 small piece of beef first and see if it instantly sizzles)
• Deep fry the beef for 1-2 minutes, and remove it from the pot onto a plate with parchment paper or newspaper.
• Once all the beef has been cooked once (first fry), add all of it back in for the second deep fry for 1 more minute.
• Remove all the oil from the pot and set it back on the stove on medium low heat
• Add in all the sauce ingredients, except the corn starch slurry ingredients.
• Stir until everything is combined well and wait until it comes to a low rolling boil
• In a small bowl, combine the corn starch and cold water to make a corn starch slurry and add it into the sauce and keep stirring until the sauce has thickened. Turn off the heat.
• Add in the crispy beef and coat it with the sauce
• Serve immediately! Goes amazing with plain rice. :)

SPICY SZECHUAN BEEF

Steps:

• Add the steak and the marinade ingredients to a large ziplock bag. Toss to coat and let the beef marinate for 15 minutes or while you are getting the sauce ingredients together.
• Meanwhile in a small bowl combine the sauce ingredients, set aside.
• When you are ready to cook heat 1 tablespoon oil in a large skillet over medium high heat.Add in beef (discard marinade). Sear beef for 2-3 on both sides. Just until the beef is browned on the outside. Remove from the pan and set aside.
• Add the remaining tablespoon of oil to the pan. Add in bell pepper, ginger, and garlic, and sauté for 3-4 minutes or until the pepper is tender.
• Add the beef back to the pan along with the sauce. Simmer for 1-2 minutes or until the sauce is thickened.
• Serve immediately with green onions and sesame seeds for garnish, if desired

SPICY CRISPY BEEF

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.
• Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
• In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.
• Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.

CRISPY SESAME BEEF

Steps:

• Heat peanut oil in a large stockpot or Dutch oven over medium heat. In a large bowl, combine steak and 2 tablespoons cornstarch, tossing to coat and letting the steak absorb the cornstarch. Add remaining 2 tablespoons cornstarch before adding to the stockpot. Working in batches, cook steak until golden and crisp, about 2-3 minutes. Transfer to a paper towel-lined plate. In a medium saucepan over medium high heat, combine soy sauce, brown sugar, orange juice, vinegar, garlic, ginger, Sriracha and sesame oil until slightly thickened, about 1-2 minutes. Stir in steak and gently toss to combine. Serve immediately, garnished with sesame seeds and green onion, if desired.