Jeremy Pang’s Succulent Crispy Chilli Beef

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Step 1

Jeremy Pang’s succulent crispy chilli beef

Step 2

1. Cut the meat into thin strips roughly 3mm wide and place in a mixing bowl. Make the marinade by mixing the sesame oil, granulated sugar, light soy sauce and egg. Using your hands, massage the pieces until they are evenly coated, then add the seasoned cornflour and rub it into the meat. The meat will stick together in clumps at first but will start to separate as you continue to massage it. Once all the meat has completely separated it is ready to be fried.

Step 3

2. Make the sauce by mixing together dark soy sauce, tomato ketchup, chinkiang rice vinegar and honey in a small bowl or ramekin.

Step 4

3. Place your marinated, flour dusted meat bowl at 12 o’clock, then arrange the ginger, garlic, chilli, sauce bowl and coriander clockwise around your plate.

Step 5

4. Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil.

Step 6

5. Carefully add the marinated meat and deep-fry until golden brown, about 2–3 minutes. Remove the pieces carefully with a slotted spoon and drain well on a plate covered with kitchen paper.

Step 7

6. In a separate wok, heat ½ tbsp vegetable oil over a high heat until smoking-hot. Add the ginger, garlic and chilli, lower the heat to medium and stir-fry for 30 seconds until fragrant.

Step 8

7. Pour over the sauce mixture and bring to a vigorous boil, then add the crispy meat and give the wok two or three tosses to mix everything together. Spoon into a serving bowl and scatter over the coriander to finish. Serve immediately.