How To Make Crispy Honey Chilli Beef | Marion's Kitchen
Crispy honey chilli beef is one of those Chinese beef recipes that you'll be coming back to time and again. The sticky, glossy sauce...and that crispy coating on the beef.... YUM!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Crispy Shredded Beef in Honey Chilli sauce
E-book 2nd edition £5.99.To buy just click on this link
For book preview click on this Youtube link.
E-book 1st edition £5.99.To buy just click on the this link
BOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways as a delivery driver for the past few years or so..Most of what he's learnt is just by watching the chefs..
In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob..Not all takeaways will ignite the food the way i do and just cook in the normal fashion..This is just my preference..The most important part is using the correct condiments and you will produce some amazing results..My subscribers are testament to that which i'm pleased about.
Below is a list of products i use,condiments,essentials tools etc
Eastman Outdoors 90411 Portable Kahuna wok Burner..
Chinese ladle..
London carbon steel wok.
Chinese Chefs Knife (cleaver ).
Chinese Caramel sauce..
Shaoxing wine..
Lee Kum Kee dark soya sauce..
Lee kum kee light soya sauce..
Lee Kum kee Panda oyster sauce..
Lee Kum kee sesame oil ..
Lee kum kee garlic chilli sauce..
Lee Kum Kee chilli bean paste
Jimmys sate sauce..
Knorr chicken powder..
MSG..
Sambal paste..
Lee kum kee black bean garlic sauce..
Lee Kum Kee black pepper sauce..
Lee kum kee Hoisin sauce ..
Lucky boat noodles thin number 2..
Lucky boat noodles thick number 1..
Potato starch.
Fermented red bean curd..
Dehydrated Garlic..
Daisho Yakiniku Sauce..
Lobo Satay seasoning..
#crispyshreddedbeefinhoneychillisauce #crispyshreddedbeef
Crispy Chilli Beef | DUMPLING SISTERS
EXCITING NEWS! (14 Oct 2018): We have collaborated with Screen to Plate to bring you this recipe as a meal kit!
Buy here:
Recipe details here:
Until 13 Nov 2018, you'll get £10 off your first order over £30 with the code FIRSTBOX10.
To learn more about the collaboration, see our website post for potsticker dumplings - a recipe that we developed especially for Screen to Plate:
This is a paid collaboration, which means when you buy a meal kit for one of our recipes, some of what you pay comes back to us :)
— Amy & Julie x
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This one is so loved the world over that it needs no introduction...and it's easy peasy to make at home!
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Ziangs: how to make Chinese Takeaway Crispy Chilli Beef Sauce by takeaway owners
Buy me and my mum a drink if you like? or even better, if your budget could stretch, South Korean? Our paypal is info@ziangsattheoldechapel.com
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I am aware I mentioned the website to many times, it won't happen again, my bad.
If the online store takes off we will be able to do videos full time as we would stop cooking and do this instead.
Link to how to make the Crispy Beef
We have 3 generations of Chinese/Malaysian chefs in our family, as a family have owned takeaways and restaurants in the UK, Brunei, Malaysia and Hong Kong. We are not just 2 people who think we know how takeaways do things because we are Chinese, we know how they do things because we'd done it for generations, we're here to teach you the secrets that they don't want you to know :)
We will be doing some more taste test as requested, not sure what next, might do a shop around this time to get as many sauces as we can.
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Wok, good all round non-stick:
Pre-Seasoned Cast Iron wok:
High end wok we use at home:
Kind of wok that a takeaway would use flat base:
Kind of wok that a takeaway would use round base (this is what most takeaways use):
Best kind of cooking utensil for use with non-stick woks:
Best kind of cooking utensils for use with an iron woks (used in takeaways):
Small clever (we use a lot):
Large meat clever (the ones all takeaways use):
Meat clever we love (personal use):
Heavy duty wood chopping board:
Small rice cooker 0.8 litres:
1.8L Rice cooker (if your serious about Oriental cooking a rice cooker is a must):
Non-stick sauce pot for making pastes:
Pot for making batches for sauces:
Plastic takeaway containers so you can pot them up like a real takeaway:
Foil takeaway containers so you can pot them up like a real takeaway:
Bamboo handle spider skimmer for taking things out of hot water or oil:
Laser Thermometer:
Szechuan Crispy Beef Recipe
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Ingredients For Cooking The Beef In The Water
- 1.5 pounds of beef (brisket, round, chuck will work well for this recipe)
- 2 tbsp of Chinese cooking wine
- Few slices of ginger
- 2 pieces of scallion
- Enough water to cook the beef
Ingredients For The Spice Mix
- 3 to 20 pieces of red dry chilies (depending on your preference) [Amazon Link:
- 2 pieces of bay leaves [Amazon Link:
- 1 star anise [Amazon Link:
- a small stick of cinnamon [Amazon Link:
- 1/4 tsp of fennel seeds [Amazon link:
- 1/2 tsp of white peppercorn [Amazon Link:
- 1 tbsp of Sichuan peppercorn [Amazon Link:
- 1/2 of black cardamom [Amazon Link:
- 1 tsp of cumin seed (grind half and leave the other half whole)
- 2 tbsp of sesame seeds [Amazon Link:
- 1 +1/2 tsp of salt (Sorry that in the video I said 1.5 tbsp, that was a mistake, please use 1.5 tsp in this recipe)
- 1.5 tsp of sugar (Sorry that in the video I said 1.5 tbsp, that was a mistake, please use 1.5 tsp in this recipe)
Ingredients To Season The Oil
- 1 cup of oil to deep fry the beef
- a bunch of scallions
- 6 slices of ginger
- half of a small size onion
- 5 cloves of garlic
Others
- 1/4 cup of water as needed
INSTRUCTION
- Cut the beef into a few big pieces.
- In a pot, add the following ingredients: 1 liter of water, the beef, 2 tbsp of Chinese cooking wine, few slices of ginger, 2 pieces of spring onion. Bring it to a boil. Use a sieve to skim all the blood crumbs. Turn the heat to low. Let it cook for 15 minutes.
- In a blender, add the following spices and blend into a fine powder: a bunch of hot dried chilies, 2 pieces of bay leaves, 1 star anise, a small stick of cinnamon, 1/4 tsp of fennel seeds, 1/2 tsp of white peppercorn, 1 tbsp of Sichuan peppercorn, 1/2 of a black cardamon, 1 tsp of cumin seeds (1 am only put in half of it, reserve the other half for later).
- Put it in a bowl, continue by adding 2 tbsp of sesame seeds, the other half of the cumin seed, 1.5 tsp of salt, 1.5 tsp of sugar. Mix well and set aside.
- Take out the beef out of the pot and rinse under running water. Slice into 1/8 of an inch thick pieces, then into strips.
- In a large wok, add in 1 cup of oil along with a bunch of green onion, 6 slices of ginger, a handful of onion slices, 5 cloves of garlic that I crushed it. Keep the flame on medium-low and fry them for about 5-6 minutes. Some of the aromatics should be slightly crusty and golden. Take them out and discard them.
- Heat the oil to 370 F. Add in the well-drained beef. Keep flipping them so each piece cooks evenly. We will fry them for 5-6 minute in total. The beef should be brown on the outside, kind of like beef jerky. Now you can turn off the heat. Take out the beef. Pour out most of the oil. You can reuse it, don’t need to waste that.
- Leave 1/4 cup of oil in the wok. Put the beef back in along with the spice mix. I will suggest you add it in batches so you can adjust the spicy level. I also pour in 1/4 cup of water. Because the salt and sugar, they don’t attach to oil. It is hard to get the sodium infused into the meat without the water. Stir everything for another 3 minutes until all the water is gone.You can take it out. By the way, because I add the salt directly into the spice mixture, so if you use half of the spice mix, you will need to adjust the saltiness a little bit.
- Now comes to the hardest part of this recipe. You have to let it sit in the fridge for 3 hours until it cools down. This dish taste better when it is cold. Sprinkle some spring onion on it before serving.
How to make Crispy Beef | Restaurant style Hakka Chinese | Kravings
Hakka Chinese is always a fave in our household. One of the items my sons love to order is Crispy Beef however, one order is never enough. After developing this recipe for a while this comes pretty close.
Beef is sliced very thin, marinated and then fried twice to get it nice and crispy. It's then tossed in a sweet, salty & sticky sauce.
Here are the ingredients and steps to make this recipe!
Crispy Beef
1 kg - 2.2 lbs Sirloin
2 tbsps light Soya sauce
1 tbsp Sesame Oil
2 tbsps Shaoxing cooking wine or Fujian cooking wine
1 tsp Baking soda
1 - 2 cups Corn starch
Sauce
1/4 cup Honey
1/4 cup light Soya sauce
1/4 cup Shaoxing cooking wine or Fujian cooking wine
1/4 cup Ketchup
1 tbsp Sesame Oil
1 tbsp of Chinkiang Black Vinegar
For frying
1 tbsp Sesame Oil
2 tbsps sliced Spring Onions
2 tbsps minced Garlic
1/4 cup julienne of Ginger
1 tbsp sliced green Chillies
Slice the Beef thinly. Freezing the meat for an hour will help the meat firm up and makes it easy to slice
Marinate with the soya sauce, sesame oil, cooking wine and baking soda and leave aside for 10 mins
In the meantime combine all the sauce ingredients in a bowl
Dip each piece in cornstarch, shake off the excess and deep fry in batches and keep aside
Once everything is fried, fry the pieces again for the second time
In a wok add the sesame oil, the spring onions, garlic, julienne of ginger and the green chillies
Saute this for a minute and add the sauce ingredients and allow this to thicken a bit
Add the beef and toss to coat and serve
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
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