My Crispy Beef Stir Fry That Actually Stays Crispy
Ingredients -
Beef Marinade -
300g (10.5oz) - Rump or Scotch Fillet Steak, Thinly Sliced
1 Tbsp (20ml) - Low Sodium Soy Sauce
Ground White Pepper To Taste
3/4 tsp (3.5g) - Bi-Carb Soda (Bicarbonate of Soda)
1 Cup (100g) - Corn Flour, To Coat
Sweet Chilli Sauce -
2 Tbsp (40ml) - Low Sodium Soy Sauce
1/4 Cup (90g) - Sweet Chilli Sauce
1 1/2 Tbsp (30g) - Tomato Ketchup
1 Tbsp (20ml) - Rice Wine Vinegar
2 tsp (10ml) - Sesame Oil
2 - Garlic Cloves, Minced
Ground White Pepper To Taste
Vegetables -
1 Tbsp (20ml) - Peanut Oil
1 - Brown (Yellow) Onion, Thinly Sliced
1 - Red Bell Pepper (Capsicum), Thinly Sliced
3 - Large Spring Onions (Scallions), Thinly Sliced, Green Stem Used For Garnish
1 Tbsp (10g) - Sesame Seeds, Toasted
Method -
Place a pan over medium-high heat. Add the sesame seeds and toast for 1 1/2 -2 minutes or until lightly golden. Remove and place in a bowl.
Add the thinly sliced steak, soy sauce, pepper to taste, and bi-carb soda in a bowl. Mix well and set aside for 20 minutes.
In a separate bowl for the sauce, add the soy sauce, sweet chilli sauce, tomato sauce, rice wine vinegar, garlic and ground white pepper to taste. Mix well and set aside.
Pour the sunflower oil into a large pan, pot or wok and heat over high to 190.c - 375.f
Add the corn flour to a mixing bowl, and coat the beef all over in batches. Shake off any ex cess flour and fry in the hot oil for 2 -3 minutes or until crispy and golden. Remove, drain and repeat with the remaining batch.
Place a pan, pot or wok over high heat, add a splash of the frying oil, add in the brown (yellow) onion and bell pepper (capsicum), and stir fry for 3 minutes or until golden softened. Add in the root ends of the spring onion (scallion) and fry for a further 1 minute. Add the sauce mixture and crispy beef and toss until coated all over. Remove from stovetop.
Serve with rice, noodles or on its own. Garnish with the green stem spring onion (scallion), toasted sesame seeds and chilli. Dig in.
#shorts #stirfry #beefstirfry
Orange Beef Stir-Fry - Chinese Style Cooking Recipe
Learn how to cook/make Orange Beef Stir-Fry
Welcome to Xiao's Chinese Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
500g Beef Fillet
2 Oranges
2 Spring Onions
1 Tsp Chinese 5 Spice
2½g Ginger
1 Star Anise
3-5 Dried Red Chillies
1 Clove Garlic
1 Tbsp Dark Soy Sauce
1 Tbsp White Sugar
1½ Tbsp Brown Sugar
5 Tbsp Cornflour
2 Tsp Olive Oil
Salt To Taste
Method:
1. Finely chop the garlic and ginger
2. Roughly chop spring onions
3. Peel the oranges, remove the white flesh from the inside of the peel using a knife
4. Cut the orange peels into thin strips
5. Squeeze the orange juice into a bowl, add the white sugar and 2 Tbsp of hot water, mix well
6. Slice the beef thinly and place into a large mixing bowl
7. Add the olive oil and 4½ Tbsp of the cornflour, mix well for even coating
8. Place the remaining cornflour and 50ml of cold water in a small bowl, mix well
9. Heat 1 Tbsp of oil in the wok over medium heat
10. Place the orange peel in the wok, fry for a minute
11. Add the orange juice mixture, bring to the boil, then remove from wok into a bowl
12. Heat 1 Tbsp oil in the wok over high heat
13. Place beef in the wok, stir-fry until it changes colour, remove from wok
14. Heat another 2 Tbsp of oil over low heat
15. Place the star anise, chillies, ginger and garlic in the wok, fry for a minute
16. Turn heat to high, add the orange juice and peel from above, stir well
17. Add the beef, soy sauce and brown sugar and then stir
18. Pour in the cornflour mixture, spring onion, pinch of salt, stir fry for a minute
19. Transfer onto a dish and serve
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Mouthwatering spicy beef, dry-fried • Sichuan Recipe • Taste Show
Beef stir fry that tastes like nothing else. Recipe:
#beefstirfry #stirfrybeef #chinesebeef
The spicy dry-fried beef is a perfect example of the dry-frying technique unique to Sichuan cuisine. The shredded beef is un-marinated, quickly stir fried in a wok to drive off the moisture and intensify the beef flavor. The shredded beef will be stir fried twice with aromatic spices to absorb more flavor. The end result is spicy and aromatic beef with crispy and chewy bites.
The key to this dish is to control the temperature when dry frying the beef, otherwise the shredded beef can be easily overcooked.
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Orange beef 陳皮牛
Orange beef World famous Chinese , This is one of my top sale . Today I’m sharing this recipe with you guys the ingredients are easy to find ,
Try to make this . any problem leave it at the comment below . Thank you guys Have a good one
Top Sirloin steak 460 g
1 garlic
1 green onion
1 orange
For the sauce
1 shot water
1/2 shot cooking wine
2 tbsp sugar
2 tbsp white Vinegar
1 tbsp soy sauce
1/2 tbsp dark soy sauce
1/4 tsp white pepper powder
1/4 tsp sesame oil
1 tbsp Tomato ketchup
1 tbsp Sriracha hot sauce
!!! For ex sauce add 1 more shot water
Good luck and enjoying the recipe
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INGREDIENTS:
2 tablespoons vegetable oil
1 pound round steak, cut into thin strips on the diagonal
1/4 cup orange peel, cut into slivers
1 clove garlic, minced
1/2 teaspoon ground ginger
2 tablespoons cornstarch
1 cup beef broth
1/4 cup soy sauce
1/4 cup sherry
1/4 cup orange marmalade
1/2 teaspoon crushed red pepper flakes
Directions
In a wok or skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels.
Return all the beef to the wok. Stir in orange peel, garlic, and ginger; stir-fry 1 minute.
In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot.