Crispy chilli beef
Item 1 of 1
- medium
- 4
- 45 minutes
Andrew Wong's crispy chilli beef recipe is probably the crispiest of all crispy beef dishes served across the land. A tantalising crunch gives way to tender strips of marinated beef rump, served with pickled carrots atop a rich star anise sauce.
First published in 2017
Ingredients
Metric
Imperial
Crispy chilli beef
- 300g of beef rump
- vegetable oil, for deep-frying
- cornflour, for coating
Beef marinade
- 2 tsp light soy sauce
- 1 tsp Shaoxing wine
- 7g of potato starch
- 1g of baking powder
- 50ml of water
Five spice salt
- 100g of Chinese five-spice powder
- 50g of salt
Pickled carrots
- 50g of carrots, half sliced into thin rounds, half passed through a fine spiraliser (or cut into a fine julienne)
- 180ml of Chinese red vinegar
- 60ml of light soy sauce
- 1 tbsp of chilli oil
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp chilli flakes
- 8g of pickled red chilli, chopped
Sauce
- 250g of sugar
- 75ml of Chinese red vinegar
- 75ml of malt vinegar
- 1 star anise
- 400ml of water
Crispy beef batter
- 250g of plain flour
- 50g of tapioca flour
- 1/2 tsp baking powder
- 1/2 tsp xanthan gum
- sparkling mineral water, chilled
To serve
- 1 pinch of chilli flakes
- 1 pinch of sesame seeds, toasted
- viola flowers, to garnish
SAVE RECIPE
Equipment
- Deep-fryer
Method
1
Place the beef in the freezer for around 1 1/2 hours until it is about 70% frozen
- 300g of beef rump
2
Whilst the beef is freezing, prepare the marinade by mixing all of the ingredients together
- 2 tsp light soy sauce
- 1 tsp Shaoxing wine
- 7g of potato starch
- 1g of baking powder
- 50ml of water
3
Once the beef is ready, use a sharp knife to cut the partially frozen beef into 7cm x 5mm batons. Submerge in the marinade and leave in the fridge for 2 hours
4
Meanwhile, make the five-spice salt by combining the ingredients in a bowl. This will keep in an airtight container for a month
- 100g of Chinese five-spice powder
- 50g of salt
5
Make the pickled carrots by heating all the ingredients in a pan (apart from the carrots) until the sugar dissolves. Pour over the carrot rounds and once cooled, store in an airtight container. They will keep in the fridge for several months
- 60ml of light soy sauce
- 1 tbsp of chilli oil
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp chilli flakes
- 50g of carrots, half sliced into thin rounds and half passed through a fine spiraliser
- 180ml of Chinese red vinegar
- 8g of pickled red chilli, chopped
6
To make the sauce, combine all the ingredients in a saucepan and cook until the mixture has reduced to the consistency of honey
- 250g of sugar
- 75ml of malt vinegar
- 1 star anise
- 400ml of water
- 75ml of Chinese red vinegar
7
For the batter, combine the dry ingredients in a bowl then whisk in enough sparkling water until you have a light batter consistency
- 250g of plain flour
- 50g of tapioca flour
- 1/2 tsp baking powder
- 1/2 tsp xanthan gum
- sparkling mineral water, chilled
8
Once marinating time is up, heat up the oil to 180°C in a deep-fryer
- vegetable oil, for deep-frying
9
Remove the beef from the marinade, coat them in cornflour then plunge them individually into the batter before deep-frying until crispy – the fried batter coating should have minute holes throughout instead of being a solid shell. Remove and drain on kitchen roll
- cornflour, for coating
10
Place some sauce in the bottom of each bowl and top with the deep-fried beef batons. Season with the chilli flakes and five-spice salt and sprinkle with sesame seeds
- 1 pinch of chilli flakes
- 1 pinch of sesame seeds, toasted
11
Top with pickled carrots and garnish with edible flowers
- viola flowers, to garnish
First published in 2017
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