I am not usually a measurer when it comes to cooking, mostly I am an experimenter. One of our favourites from chinese restaurants is crispy beef strips with peking sauce, its also called shredded steak with emperor sauce, and in some restaurants they call it rainbow beef, so as they do, I’ve given it a new name.
On one of my cooking adventures, I was able to invent a recipe that I find comes very close if not on par with those we’ve had in different chinese takeaway/restaurants. This is my first try at writing a recipe, so good luck to us all. I hope you try it and enjoy.
Crispy Beef Strips
- 500g rump or sirloin steak
- 1 egg
- Potato starch (available in the supermarket or asian food stores) If unavailabel use corn starch, but I find cornstarch gives an inferior crunch.
- Rice Bran Oil (for deep frying)
- 2 Tbsp Rice bran Oil
- 2 Tsp crushed garlic
- 3 Tbsp palm or coco sugar
- sesame oil
- 2 Tbsp Kecap Manis
- 1 cup tomato sauce/ketchup
- 1 tbsp sweet chilli/hot chilli/spicy red sauce (depending on how spicy you want it)
- variation: add julienned carrots
Crispy Beef Strips
Cut steak into very thin strips. Shake salt and pepper to lightly season. Combine beef with 1 whole egg in a high bowl and mix well. Add potato starch to coat beef well until beef absorbs potato starch and is no longer sticky but more crumbly.
Heat rice bran oil to 180 degrees C or until a cube of toast sizzles, browns and floats to the top in 15 seconds. Deep fry beef in batches until crispy. Each batch should take around 4 minutes.
Drain beef on a colander or absorbent paper towels. Set aside. Beef will become very crispy when cooled.
Add 2 tablespoons of oil to a wok or a deep non-stick pan. Saute garlic on medium high heat. Add palm sugar and sesame oil, and stir until sugar starts to melt. Add hot sauce, kecap manis and stir in tomato sauce. Bring down to a low simmer. Add vinegar and simmer further 5 minutes or until sauce caramelises, thickens and becomes sticky. Add beef to mixture and coat well.
Serve on a bed of shredded lettuce and garnish with toasted sesame seeds, chopped spring onions and a sprig of coriander.
Serves 4 people. Have with a plate of steamed jasmine rice. Enjoy!