How do you make crispy beef?

[Going to Cali]

I've tried several times, but cannot get the batter or cooking technique correct. It just ends up as a huge batch of overdone meat with gloopy flour/egg mix that no longer coats the beef. Any suggestions?

 

[Randomface74]

crispy + beef = crispy beef

 

[Going to Cali]

Thanks :-|

 

[FrenchTart]

What kind of flour are you using? I presume cornflour? Also, is the beef fairly dry before you add the batter?

From what I've just read on ye google (I haven't ever made crispy beef) you need to add the strips to the hot oil one at a time and then not stir for about a minute. This should allow it to firm up before you start stirring constantly to stop them sticking together.

 

[Tummy]

What kind of flour are you using? I presume cornflour? Also, is the beef fairly dry before you add the batter?

From what I've just read on ye google (I haven't ever made crispy beef) you need to add the strips to the hot oil one at a time and then not stir for about a minute. This should allow it to firm up before you start stirring constantly to stop them sticking together.

Yep.

This. Start off by adding a few and making sure they're firm. You can try putting a few in at a time and removing them once they've firmed up and then putting them all back in, avoiding them sticking together.

 

[~Divine~Wind~]

Enjoy mate!
Try adding some chilli flakes to the batter

 

[Lt_Red]

Oohh crispy shredded chili beef:

For the beef;
Big lump of rump steak chopped into thin strips
Rice flour
Orange Zest
Szechuan peppercorns
juilienned Carrots

For the sauce;
150ml Rice Wine Vinegar
Glug of Soy Sauce
150g Caster sugar
Red Chili's, finely sliced
A bit of ginger

1. grate the orange zest into the flour
2. Pound the peoppercorns in a pestal and mortar and throw that in the flour.
3. Add salt and pep and mix well.
4. Dredge the beef in oil then into the flour mix
5. Deep fat fry in batches until crisp - only a few minutes
6. Deep fat fry the carrots for a few seconds
7. Heat a pan until hot and chuck in the vinegar, sugar and soy and bring to the boil.
8. Throw in the chili and ginger and continue to boil until you have a thick sticky sauce
9. Throw in the beef and carrot and serve immediately.

Yum Yum.

 

[Liquid_Entity]

no.47 on my take away menu. Job done !

 

[Glaucus]

Oohh crispy shredded chili beef:

For the beef;
Big lump of rump steak chopped into thin strips
Rice flour
Orange Zest
Szechuan peppercorns
juilienned Carrots

For the sauce;
150ml Rice Wine Vinegar
Glug of Soy Sauce
150g Caster sugar
Red Chili's, finely sliced
A bit of ginger
.

That's the Saturday kitchen one isn't it?
It's a good base, but needs playing with.
I use cornflour, orange has no place in it IMO.
You need to cook the beef for a very long time, much longer than you think.
More chilli, bit of onion and play about with sugar/vinegar to your liking.
as the beef is cut very thinly, as thin as possible and cooked till crispy, I found you can get away with pretty much any steak like beef.
But as said its a very good starting place.

http://www.bbc.co.uk/food/recipes/shreddedchillibeefwi_91099

 

[Lt_Red]

Yep thats the one, works pretty well.