Crispy Beef Recipe

– Alright, how's it going folks? It's Barry here Hope you are well

Welcome to My Virgin Kitchen Today we are making another homemade, Chinese takeaway kind of dish This is a crispy beef Heavily requested recipe this one (whistling) (joyful music) (dog whines) (dork barking) (dog whines) And just like pretty much every recipe in the world, as I discover in YouTube comments and in life in general, there are many opinions, many ways and methods of doing it

This is just one way that I'm thinking of where we have two pans, trying to keep it kinda easy So we're not like mucking around with hot oil and all that sort of stuff It does involve a tiny bit of prep but once you've done that, it's fine It's really just gonna come together in an absolute Speedy Gonzales flash So I'm gonna summarise the prep I'm gonna do

We'll get it done and and it'll be done as quick as a flash So effectively, you're gonna have two pans Wok and roll, sauce pan So the sauce pan is where we get that sort of crispy beef, mmm No it's not

(laughs) It's to fry, it's the wok Let's do that again So, the wok is where we're gonna make the crispy beef, the main oomph of where you come from But the actual sauce pan is gonna make a really nice kind of zingy sweet sauce which we coat it in And you can mix this up any way you want

I'm gonna set mine with some rice noodles, put a bit some rice, just have it on it's own Just eat crispy beef If I've inspired you to give this a go, in the end of the video, check out the full write up of ingredients, all that stuff typed up by these very hands, poh! But enough of that, let me show you what we've got Alright so first of all the beef, I've gone for a thin cut sirloin steak and cut it thin but it's actually thin in thickness as well Or you can just whack it with one of your pans

You can use a flank steak You can use other different variations of steak like a casserole steak But obviously with a varying quality and I was mulling over, trying to do a poor man's version of this with beef mints, making it into like twiggy sticks things and freezing it and then frying it I don't know If that fails, you guys will slaughter me for that (laughs)

For the steak, what it's gonna do is get mixed with corn flour and a little bit of spice which is actually optional By flash frying the beef in the corn flour which does cling to anything but we've got a little tip for that in a minute, it's gonna give you that real nice crispy effect in just a couple of minutes Alright? So all of these ingredients are gonna go into our big old pan the pan, one man, one band Sorry We've got white wine vinegar 'cause I didn't have any rice wine vinegar

It's just to get a bit of tang, alright? Toasted sesame oil, just for a bit of flavouring Vegetable oil for frying A green pepper 'cause that's optional Whenever I've had a take away, I've always had crispy beef and it comes with a big green pepper chunk so yeah Soy sauce and spring onions, A K A scallions

We would've figured it out Brown sugar, garlic, ginger, sesame seeds and the juice of half an orange That is it Seems like a lot, we've just got to prep it a bit So we'll jump to that

Oh, once I do do my prep, remember that we've already made on this playlist, homemade prawn toast And also homemade egg fried rice, which was deliciously good Chloe gave it her seal of approval Rar rar (hands clapping) (dog barks) Nice Alright we're just about ready to go

Anything I haven't done is a slow step mistake, which I'll show you now I found a chilli in the fridge, so I figured I'd just chop that and de-seed it, slice it into little strips But as it's gonna take quite a while for the oil that we're frying into get hot, I'm just gonna start that going But for now, let's slice our beef I'm gonna actually carve mine

So I'll have two strips like this, okay? It depends if you want it right to be really big pieces or not but all I do is just cut little pieces just like that I'm gonna put some more flavour into the beef with some Chinese five mix spice that you can get in most supermarkets So I'm just gonna give it a light sprinkling, not too much and then just, sort of work it in (nose sniffing deeply) Aw smells stonking As we know the corn flour is the thing that's gonna make it crispy

What happens is when you first put a strip of this beef in the corn flour, you think it clings to it and then after awhile, the moisture in the beef will actually start to absorb that a little bit So I'm just gonna do an initial dunk, with my bits like this You can do loads at a time if you want but I'm just doing the little bit of a time just in case I don't lose them and be like ugh So I've done all of them and you can see how it's starting to show a little bit of the meat again so give it like five minutes just for it to kind of absorb and dunk it again That wasn't five minutes but, you get the idea

Hopefully you'll have a couple of off cuts of the steak which you can use Once the oil is hot enough, you can just drop a little piece in If it sizzles straight away, that's what we want So it'll get that crispiness for us If it's not hot enough, it will just kind of like absorb the corn flour or the corn flour will just take all the oil in and be like really, it'll be like eating an oil slick

Bleh But while the oil's still starts warming up, we can actually start to soften up our peppers, spring onions and actually the chilli now which we added So we'll do that Alrighty? So into this pan goes a little drizzle of vegetable oil That's one spring onion chopped up, the chunks of green pepper, and the chilli which is now new to the party

And I got a little bit of pepper down there, whoops So we're not gonna char this in anyway, we're just gonna soften it and kinda sweat it out like I am in the kitchen with this heat wave right now Alright folks, I just turned the flame off from underneath but there's still a little bit of heat in the pan The main thing is to keep it moving It's nice and softened now 'cause it's only been five minutes so that's good

We can just leave it here in the pan to cool before making the sauce in there with it all So this actually a better angle of how like the corn flour has been absorbed into the meat Look at that So, another dunk Get it as white as Santa Clause's beard

Yup that is much better So I've moved the wok here so it's easier to get to and this is nice and cooled down now No more sizzling That's all good It's gonna be there just for a little bit

We're gonna test if this oil is hot enough now It certainly feels it but it's deceptive It may not be that way so we might have to wait a little longer And just to one side here, I've got a plate with some kitchen towel just to absorb the fat once we're done Okay let's try it (oil sizzling) Yup, that's ready

(laughs) Look how quick that cooked that beef So I'm gonna lower in in batches and it might get noisy (oil sizzling) There we go (oil sizzling) So I'm trying to not move it that often Some people actually fry it for like a minute and then let it rest and then fry it again for extra crispiness but I just wanted it this way

But you can see that not much of that corn flour has come off and sort of spread around the pan It's hit that oil and it's hit, like got it cooking almost immediately That has been three minutes I'm gonna drain that off Oh my gosh

It smells so good This is our last two bits coming out Boom Now just leave that and then put your oil somewhere safe to cool down and don't go anywhere near it Alright so back to this cool pan

In goes some sesame oil, primarily for that amazing flavour that we got in the egg fried rice This is some soy sauce, it's actually light soy sauce It's got less sodium in it I was actually mulling over doing homemade soy sauce, but the bottle was like 50 P in the supermarket so I don't see a point in that The juice of half an orange, vinegar, a little shimmy of sesame seeds, about a tablespoon

This is some brown sugar So back on the heat again And first of all, just stir it all together, so that sugar breaks down and all the other ingredients mingle and try to make them like a thickened sauce It won't take long at all I tell you, I forgot to add in my garlic

(laughs) My bowl of corn flour sounds of it And the ginger, there you go So that's in there Make sure you get it in guys It's a lot easier when you're not filming the recipe, honest

And of course this is completely customizable You can add some more vinegar, orange, soy, whatever you want Just have a little taste if you want Tweak it to your liking Okay hopefully you can see this is bubbled up lovely

Now it's only slightly thickened and that is fine I'm gonna tip in the chilli beef, just use in the kitchen towel Put it right in there So with that in there, you can see that's really thickened up now and sort of clinging to it as well Absolutely gorgeous

You wanna kind of serve this almost immediately so we can take it off the heat now Serve it with the egg fried rice that I made in the previous video Or I want some of that rice noodles today So here we go then I'm just gonna place down, oh my gosh

I hope that looks as good on the camera as it does right here in person And just another little sprinkle of sesame seeds on top just to finish off How easy was that? Awesome! Oh, sticky as well Mm, aw the crunch, mm Wow, that is amazing! Mm, that has blown my mind

Remember if you're vegetarian, you can probably do it with tofu or something like that if you want Thanks for watching Send me a picture if you try this recipe and check out the other two recipes already on this playlist and of course, let me know down below what you wanna see next I'm gonna gobble all that up Bye!


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