Crispy Chilli Beef-style shredded crispy beef

Ingredients

Beef

• 500 g beef sirloin, sliced into 5 cm matchsticks
• 2 egg whites
• 4 tbsp cornflour
• 1 tsp salt
• Oil for deep frying

Sauce

• 4 tbsp rice vinegar
• 4 tbsp sugar
• 3 tbsp tomato ketchup
• 2 tbsp soy sauce
• 2 tbsp chilli garlic sauce (or 1 tbsp sriracha + 1 tsp minced garlic)
• 1 tbsp cornflour mixed with 2 tbsp cold water

To finish

• 2 red chillies, sliced
• 4 spring onions, sliced into 5 cm lengths
• 1 tsp toasted sesame seeds

Method

1. Coat. Toss beef with egg whites, then cornflour + salt. Each piece should be dry and dusted.
2. Fry (1st). Heat oil to 160°C. Fry beef in small batches, 2 minutes. Drain.
3. Fry (2nd). Crank oil to 180°C. Re-fry beef, 1 minute until golden and crispy. Drain.
4. Sauce. Whisk all sauce ingredients in a pan. Bring to a simmer. Stir in slurry, 1 minute until glossy.
5. Combine. Off heat, toss beef with sauce, chillies, and spring onions. Fast — 30 seconds.
6. Serve. Immediately on a warm plate, topped with sesame seeds.

Tips

• Double-fry for proper crunch. Once to cook, again to crisp.
• Cornflour, not flour. That’s where the shatter comes from.
• Toss fast in the sauce. Don’t let it sit and go soggy.