📣 The School of Wok cookbook is out now for pre-order! 📣 You can pre-order now at amzn.to/37qfer3 and we are giving you the chance to win a private cookery class with Jeremy for two people! To be in with a chance of winning all you need to do is pre-order a copy of the book. To enter visit m.lndg.page/Nhs7Z4 and provide a proof of purchase along with your name and email address. All terms and conditions can be found on the webpage and must be agreed to to enter the competition but here’s the key info: 👉Competition closes at 00:00 on 26 May 2022 👉Only ONE entry per person allowed. Second or subsequent entries will be disqualified. This competition is not affiliated with TH-cam. The winner will be emailed directly and will not be contacted via DM on socials. Do not open any links sent by fake accounts. We will never ask for your bank details.
@@SchoolofWok it really is comfort food! Mine came out better than restaurants and not as greasy. I probably would add a few more tablespoon of honey as it was more tang than sweet. I also added sesame seeds on top.
Hey Jeremy. After investing in authentic and the different types of Chinese soy sauces, black vinegars etc, I just turned out my best Chinese beef dish because of your recipe and video. My family loved it, can't thank you enough
I just love the way you smashed the garlic and ginger. Whenever I tried the similar technique, I usually ended up with chunks of these stuffs on the floor. I am still resorted to the garlic crusher to do my bidding.
Make sure your cleaver is flat to the cutting board and hit sharply with the palm of your hand without hesitation but not with excessive force. If there's the slightest angle and the blow is too slow then the garlic or other mashable candidates can shoot out endangering small children or large pets.
@@anjc9942 In the UK, it's the same thing. We tend to call it corn flour, although corn starch is also used and refers to the same product. In America, they refer to two different products. Their corn flour is what we call cornmeal.
David Meghnagi lol, so confusing! Cornmeal here is very granular and rough in texture like sand, deep yellow colour and not soft like a flour. Cornmeal is what you would use for making polenta. If you used cornflour for that it would be a doughy mess, and if you used corn starch, omg it would be a freaky non-Newtonian mess. They are three very different things.
@@anjc9942 haha, it is confusing yeh, but your cornflour and cornmeal is the same thing really, just one is much finer than the other. Basically it's this: Corn starch USA = Corn flour UK (sometimes also called corn starch in UK) Corn flour USA = Very fine cornmeal UK Cornmeal USA = Cornmeal (regular, not very fine) UK
"Roll your chilli, like so... you can see the seeds just start to pop out of your tiny little chilli" Nice advice. Tried it a couple of times. Works wonderfully.
Superbly done Chef. I have sent this video to my wife. I don’t know where she got the recipe that she used last time, but the finished product looked nothing like your version! I want it like you have cooked it. Thanks for the video!👍👍
Just made this dish, one of the best decisions I have ever made. Wasn’t that hard and the taste was out of this world. Millions miles from the local takeaway. Fabulous, glorious food....
The best elements of crispy chilli beef are the textures (a lot of British-Chinese dishes are soft and not contrasting) and the heat. Many other dishes can blend together but that dish stands on it's own.
Every restaurant/chef will have their own unique way of preparing it! in both the veg used and ingredients in the sauce, do what fits your palette the best :)
Nice video! Top tip: another way to coat the beef is to put the cornflour in a large Tupperware style container with a good lid, drop in marinated beef, stick the lid on and shake the hell out of it, shaking in all directions to ensure it separates. Then take the beef strips out and knock off excess flour.
I only know of one retaurant here in toronto that serves this, its an hr drive but the wife and I still go there when we start craving it. But they call szeuzuan crispy beef
WOWWWWW......I made this today and I did not even deviate less the cut of beef (I used flank). I had been searching for this recipe for literally decades but here, in Hawaii, we called it Dry Fried Beef and a favorite restaurant of mine made it the BEST. They closed down decades ago and I've been longing for this ever since and unable to find a recipe for Dry Fried Beef. Your photo grabbed me and hit every one of my senses. THIS IS IT and it certainly is. Holy moly, this was delicious. I will be making this OFTEN!!! Thank you!!!
Watching this and then copying it, the wife laughed at me and started taking pictures thinking I'm off my head with all that corn flour. The finished dish ACTUALLY tastes and texture is like Chinese restaurant Crispy Chilli Beef. The wife was so surprised it tasted so good. Subscribed!
Did this one last night, amazing and it really is good tastes like the real thing. How do i put this? My background is no where near cooking, so for it to come out as well as it did must be a testament to the great videos helping me learn how to cook!
Did it last time,did it in 2litres of vegetable oil with 2sirloin steaks and if you dont comes out crispy its overcrowded or your oild drop a temperature while you put them chunks in,apart of that im a master in salted chilli chicken lol and its mine favourite dish,one thing i would skip its egg into the mix,withouit it corn flour will stick to the steak anyway and steak isnt partially corny white when you taking it off the fryer.thanks for this recepie i will save it to my next favourite dish.sorry for my english people.
Love these vids. Quick tip: when you want to cut thin strips of tender meat, start cutting before it's completely thawed, or if already thawed just pop in the freezer for 30 min. Works a treat for slippery stuff like chicken, too :)
I’ve wanted to try to make this myself for a while. There’s only one place near me that makes it (lower NE Philadelphia), and it’s awesome. Just like Jeremy made it- some heat but not overwhelming. I want to try my hand at it.
The way Jeremy peeled the garlic is an absolute revelation for me - smash it and the paper just comes off?! Amazing. This video was worth watching just for that. Going to have to give this a go.
I’ve just cooked this recipe and it was amazing. So much better than a takeaway. I paired it with egg fried rice and your vegetable spring rolls. I’m in heaven. I LOVE THIS CHANNEL!
@@SchoolofWok I certainly agree that making that dish at home would be great fun. As an American though, it would cost me a small fortune to gather all the unique ingredients because most aren't typically found in our kitchens. Great recipe and presentation.
@@parallelburrito You could easily make this dish for less than 20 bucks. Unless you live out in the middle nowhere in Texas or Arizona for example. These are not exactly unique ingredients, all of which can be found in your average grocery store. Depending on where you live there just might be an Asian market where all of this can be bought on the cheap. Asian markets can be a little intimidating for some where most of the products are not in English but with my experience the employees are more often than not happy to assist in finding what your looking for.
You've become my new favourite chef! I've been cooking Chinese and Asian food for over 40 years. It's fascinating to watch you demonstrating so many of techniques i've learnt over the years. Fabulous!
I used to work at a place that ordered crispy beef from the local Chinese restos. It smelled... Weird (almost parmesan smell), but it was so freaking good. I really hope this is similar. Going to get the ingredients this weekend. It looks beyond amazing! Subbed. ❤️.
Hey, Jeremy !!! When I used to spend a lot of time in England, I often got Chinese dishes that had sliced red and green chilis. What chilis are typically used in your area, and which chilis can I get in America, that are pretty much the same ??? I really appreciate your videos, and use them every week !!! Thank You Sir :)
Never seen your videos before. Didn't know this channel existed. Watched this vid = instant subscribe. OMG I have missed crispy beef so much since I left the UK to come home to AUS in 2008. Now I can try to make it myself! Thanks Jez, and School of Wok!
No. Cornstarch and corn flour both come from corn but differ in their nutrient profiles, flavors, and uses. In the United States, corn flour refers to finely ground powder from whole corn kernels. Meanwhile, cornstarch is a fine powder as well, but made only from the starchy part of cor
I know this video is a couple of years old but i still wanted to say a big thx. Recently finally got around to getting a carbon steel wok and i have been loving your recipes and this has to be the best crispy chilly beef i have ever had and i manage to make it! I do feel sorry for the local takeaway tho since i wont be buying it any more! Big big thanks!
Omg you kinda sound like Ramsay Bolton. "Everything here can be nice and finely chopped up. We don't want this to... blow our heads off, now do we... Reek?"
Great recipe, the cilantro stalk bits really popped with freshness/flavor and elevated the dish. My kids loved this, it's their favorite dish! Thanks for sharing
In Canada, we call that dish ginger beef. So delicious! Now I know how it’s made, no more ordering. Ok, maybe I will order in, it’s convenient that way;).
The thing that keeps me from deep frying very often at home is how long you have to smell it afterwards. I need a better range hood fan situation. The one I have is worthless.
Omg. Craved this after work the other week and went to every shop in my town. Nowhere had it (avoiding takeaways). One of my favourites to have at home so defo gonna try this. Favourited before can watch haha. If I make this and it's good*, I'll forever be in your debt! *without the msg takeaways put in it
Wow amazing! I just made this for the first time. I couldn't even get some of the ingredients, so I used normal rice vinegar and soy sauce instead of that black vinegar and dark soy sauce you used. And yet it still came out better than any I've had from a takeaway. Thanks man!
I thought you were supposed to wash all the red colour out of the beef with a few rinses of salted water... to stop it burning. I guess that's why you cooked it so quickly - it looks delicious. I've just subbed.
I made this last night, it was really nice. My only advice to anyone making it would be to just have a taste of your sauce first before you add the meat. I was rushing, so only myself to blame, I added more ketchup and honey because it was too vinegary.
Have cooked this a few times now and love it. Once you get everything together it’s really easy and a real winner. Also loving the new book, some great recipes and info. Thx for sharing!
Really great recipe. Used 4 chilli's instead of 2, and added chilli powder to the sauce and marinade and it makes it a whole lot nicer. Made a small batch at first for the whole family, as I wasn't sure how nice it would be since I never ate this dish before, and the whole family ended up finishing it in less then 5 minutes. Also, for those that do not have black vinegar, you can substitute it with white vinegar but remember to add some sugar to sweeten it.
Really tasty. Didn’t have the vinegar described but substituted a mix of Japanese rice wine, balsamic and red wine vinegar and it seemed to work. Similarly, I didn’t have a vat of corn flour so used some and mostly topped it up with plain flour and it worked fine.
I was today years old when I found out Ketchup is used a lot in modern Chinese dishes (At least here in Britain anyway). Also, if I was to try the wok toss, everything would be all over the floor.
I made this last night for the umpteenth time and FINALLY nailed it. Served it with my take on your spring roll recipe and your delicious vegetable stir fry. Dinner was a hit!
I think on Monday or Tuesday dinner is going to be lit legit! I just need to find corn flour. Have not hear of corn flour in Canada before this video. Research is involved but looks worth it! (Called corn starch here in Canada, mystery solved)
I don't have a good heat source for a wok. I deep fried the beef in a cast iron pan. Then did the seasoning and sauce in a regular non stick pan. Turned out incredible. And hot! (Substitute regular chili or thai chili peppers!)
One question: for us Yanks, is what you're calling corn flour the same as what we call corn starch? I got corn flour, and it was yellow; turned out pretty grainy, which I suspect is wrong. Still pretty tasty, though!
Tried this the other day and cooking it for my dad and brothers today, this dish is amazing, honestly, I like to put a tad bit of chilli oil in my sauce just for that extra kick and flavour, it goes well with rice to soak up that extra sauce, thank you once again Jeremy, great work! P.S, don't take seeds out of chilli, removes spice.
Damn! I tried this recipe today and i am still craving this! I dont know how to thank you enough for this recipe, all my siblings and i got crazy over this, my dad couldnt even figure out that it was beef. It was ah-mazing! Long live school of wok, Love from pakistan ❤❤❤
I had Chinese crispy beef with sweet chili a few days ago at a Chinese restaurant, but it was my first time trying crispy beef so i really can't say that their version is tastier than others. I have to try out this one as well as it seems. Thanks for the inspiration, well done 🙂
As a complete novice I gave this a go, and whilst not as good as Jeremy's, it wasn't a bad effort, and the family loved it. Main thing is I now have the confidence to give this and some other recipes a lash. What could go wrong!
I live on the road, my main cooking pot is my wok. Yesterday I did a resupply run to the local town and came back with 5 kilo of beef offcuts (for the dogs, but, enough to make myself some crispy chili beef!) Guess what I'm cooking tonight!
In Canada they add more ginger and call it "ginger beef." I'm a white guy, ginger beef and fried rice were my first experience with asian cuisine, and I've loved it ever since.
This is very similar to the 'Manchurian' recipe served in restaurants in India as Chinese food. Made usually with chicken or cauliflower. It is less sweet than this dish, and more spicy with chilis.
I have been trying to replicate this dish for years. Me and my wife, back when we first met, used to go to a restuarant that made it. The tips about using a lot of corn flower, rolling the beef in it until it seperates, then double frying might be the key.
Just tried this but didn't go quite right. I didn't have enough flour to do what Jeremy did, so had to try it 'lighter' Ended up as not crispy, more glazed. Tasted ok but wasn't a success. I'll try again one day
@@SchoolofWok yeah. Think i learned that the hard way! 🤣 Problem is I work in a tight budget as well so I can't afford to use a whole bowl of flour on one meal!
📣 The School of Wok cookbook is out now for pre-order! 📣 You can pre-order now at amzn.to/37qfer3 and we are giving you the chance to win a private cookery class with Jeremy for two people! To be in with a chance of winning all you need to do is pre-order a copy of the book.
To enter visit m.lndg.page/Nhs7Z4 and provide a proof of purchase along with your name and email address. All terms and conditions can be found on the webpage and must be agreed to to enter the competition but here’s the key info:
👉Competition closes at 00:00 on 26 May 2022
👉Only ONE entry per person allowed. Second or subsequent entries will be disqualified.
This competition is not affiliated with TH-cam. The winner will be emailed directly and will not be contacted via DM on socials. Do not open any links sent by fake accounts. We will never ask for your bank details.
i have never wanted crispy chili beef more than i do after watching this.
This dish has ruined chilli beef in restaurants for me. It was so good - Lee
@@SchoolofWok it really is comfort food! Mine came out better than restaurants and not as greasy. I probably would add a few more tablespoon of honey as it was more tang than sweet. I also added sesame seeds on top.
Totally!
Bet you still haven't bought it
Go and make it happen then buddy
"Just 1, 2, 3, 4, 5 flicks through"
* keeps on flicking for like 5 more times *
Haha, so I'm not the only one to notice that - Lee
But he’s so good at it.
He got lost at #4 ... so he rested again 😂
Hey Jeremy. After investing in authentic and the different types of Chinese soy sauces, black vinegars etc, I just turned out my best Chinese beef dish because of your recipe and video. My family loved it, can't thank you enough
I just love the way you smashed the garlic and ginger. Whenever I tried the similar technique, I usually ended up with chunks of these stuffs on the floor. I am still resorted to the garlic crusher to do my bidding.
I have been hit with chunks of garlic and ginger while behind the camera plenty of times! - Lee
The trick is to hit it hard enough to crush but not hard enough that it flies everywhere. Just takes practice.
Make sure your cleaver is flat to the cutting board and hit sharply with the palm of your hand without hesitation but not with excessive force. If there's the slightest angle and the blow is too slow then the garlic or other mashable candidates can shoot out endangering small children or large pets.
@@pakde8002 imagine smashing garlic the wrong way you risk the life of a child or pet
Your cooking and teaching method is amazingly relatable even for starters like me who basically started cooking in quarantine. Lots of love!
Glad to help!
This man is clearly sponsored by the corn flour industry! :)
Shhhh, don't tell anyone - Lee
Corn flour or corn starch? Usually Asian coating is corn starch......?
@@anjc9942 In the UK, it's the same thing. We tend to call it corn flour, although corn starch is also used and refers to the same product. In America, they refer to two different products. Their corn flour is what we call cornmeal.
David Meghnagi lol, so confusing! Cornmeal here is very granular and rough in texture like sand, deep yellow colour and not soft like a flour. Cornmeal is what you would use for making polenta. If you used cornflour for that it would be a doughy mess, and if you used corn starch, omg it would be a freaky non-Newtonian mess. They are three very different things.
@@anjc9942 haha, it is confusing yeh, but your cornflour and cornmeal is the same thing really, just one is much finer than the other. Basically it's this:
Corn starch USA = Corn flour UK (sometimes also called corn starch in UK)
Corn flour USA = Very fine cornmeal UK
Cornmeal USA = Cornmeal (regular, not very fine) UK
TH-cam was like "Hey, we know it's 3am right now, but have you ever heard of Crispy Chilli Beef?"
Classic youtube algorithms!
What a pleasure to watch a master craftman at work.
Thanks! - Lee
What chanel did you see that on? I just saw a pretender on here.
What a pleasure to watch a master craftman at wok.
Dip your spoon in hot water before dipping into the honey. It'll come off the spoon better.
Good tip! - Lee
Oil works too.
You can also use warm otter milk, this is a less popular technique though.
Either that or add a lighter to your instrumentarium.
@@ps3shakes123 you can milk anything with nipples.
"Roll your chilli, like so... you can see the seeds just start to pop out of your tiny little chilli"
Nice advice. Tried it a couple of times. Works wonderfully.
Brilliant!
@@SchoolofWok yes, good tip remembering of course the heat is in the inner membrane.
That moment when TH-cam recommends my favourite dish, shown in a way I could totally cook that. Inspiring.
Ingredients added to shopping list. 😋
Hope it comes out well!
Superbly done Chef. I have sent this video to my wife. I don’t know where she got the recipe that she used last time, but the finished product looked nothing like your version! I want it like you have cooked it. Thanks for the video!👍👍
Damn, I'm hungry and don't have any of those ingredients in the house!
Well get down to the shops! - Lee
Same. Gimme gimme gimme NOW!!!! This looks so yummy.
you had me at 'Definitely not healthy'
Hahaha, we've got plenty of recipes like this - Lee
Just made this dish, one of the best decisions I have ever made. Wasn’t that hard and the taste was out of this world. Millions miles from the local takeaway. Fabulous, glorious food....
The best elements of crispy chilli beef are the textures (a lot of British-Chinese dishes are soft and not contrasting) and the heat. Many other dishes can blend together but that dish stands on it's own.
I like adding thinly sliced carrot and spring onion in mine plus a tiny bit of orange juice but that's cos my Chinese restaurant used to do it.
That sounds interesting! - Lee
id always add some keta when I cover the beef.
Every restaurant/chef will have their own unique way of preparing it! in both the veg used and ingredients in the sauce, do what fits your palette the best :)
Nice video! Top tip: another way to coat the beef is to put the cornflour in a large Tupperware style container with a good lid, drop in marinated beef, stick the lid on and shake the hell out of it, shaking in all directions to ensure it separates. Then take the beef strips out and knock off excess flour.
Good tip! - Lee
I only know of one retaurant here in toronto that serves this, its an hr drive but the wife and I still go there when we start craving it. But they call szeuzuan crispy beef
Well now you can cook it at home! - Lee
Lee's Kitchen in Barrie makes it as well. Served with rice and broccoli $6.99.
MY wife and I use to live in TO and we always get it from Danforth dragon. anytime we go into the city we grab 4 orders, so great.
Spicy Cripsy Beef.. Canton Chili on Spadina!
WOWWWWW......I made this today and I did not even deviate less the cut of beef (I used flank). I had been searching for this recipe for literally decades but here, in Hawaii, we called it Dry Fried Beef and a favorite restaurant of mine made it the BEST. They closed down decades ago and I've been longing for this ever since and unable to find a recipe for Dry Fried Beef. Your photo grabbed me and hit every one of my senses. THIS IS IT and it certainly is. Holy moly, this was delicious. I will be making this OFTEN!!! Thank you!!!
Why do always watch videos like this before bed and then end up hungry LOL
That's the worst feeling! - Lee
That’s where I am now. With a you tube recommendation to my favourite dish. Annoying but brilliant and glad I’ve done my teeth.
Watching this and then copying it, the wife laughed at me and started taking pictures thinking I'm off my head with all that corn flour. The finished dish ACTUALLY tastes and texture is like Chinese restaurant Crispy Chilli Beef. The wife was so surprised it tasted so good. Subscribed!
Haha, glad you guys enjoyed it!
Did this one last night, amazing and it really is good tastes like the real thing. How do i put this? My background is no where near cooking, so for it to come out as well as it did must be a testament to the great videos helping me learn how to cook!
Great stuff! Glad it came out so good! - Lee
Did it last time,did it in 2litres of vegetable oil with 2sirloin steaks and if you dont comes out crispy its overcrowded or your oild drop a temperature while you put them chunks in,apart of that im a master in salted chilli chicken lol and its mine favourite dish,one thing i would skip its egg into the mix,withouit it corn flour will stick to the steak anyway and steak isnt partially corny white when you taking it off the fryer.thanks for this recepie i will save it to my next favourite dish.sorry for my english people.
Not overcrowding the wok is key to keeping it crispy! - Chris
Having no flour but a lot of toilet paper, can i use that instead for the crust?
It might be a bit soggy!
Cornflour is still for sale (at least where I am)! All the other types of flour...not so much.
Just made this Gluten free for my coeliac partner, this was her favourite and hasn’t had it in 10 years, thank you so much for this video!!
“Definitely not healthy”.....mmmmm, my favourite!!
Haha, you know it's going to be a delicious recipe when he says that - Lee
Love these vids. Quick tip: when you want to cut thin strips of tender meat, start cutting before it's completely thawed, or if already thawed just pop in the freezer for 30 min. Works a treat for slippery stuff like chicken, too :)
Careful freezing chicken twice, you could get some very nasty bacteria growth.
Used to have this dish years ago & always loved it. Now I know how its made, thanks so much 🙏😊
Glad to help! - Lee
I’ve wanted to try to make this myself for a while. There’s only one place near me that makes it (lower NE Philadelphia), and it’s awesome. Just like Jeremy made it- some heat but not overwhelming. I want to try my hand at it.
Give it a go!
The way Jeremy peeled the garlic is an absolute revelation for me - smash it and the paper just comes off?! Amazing. This video was worth watching just for that. Going to have to give this a go.
It's by far the easiest way to peel garlic!
Also, try using a spoon to peel ginger, thank me later ;-)
@Raw Chef you can simply scrape off the peel using a spoon, it's so easy and minimal waste
I’ve just cooked this recipe and it was amazing. So much better than a takeaway. I paired it with egg fried rice and your vegetable spring rolls. I’m in heaven.
I LOVE THIS CHANNEL!
That sounds delicious! - Lee
1...i am drooling
2 ..im going shopping tomorrow
3 ..im going to cook this ......
....and live happily ever after !!!
Hope you enjoy it as much as we did! - Lee
Thank you, this is one of my favourite dishes, I will try it one day.
Moral of the story. Find a good Chinese place.
Home made is so much better. Besides, a truly good Chinese place wouldn't actually serve this, it's basically a western invention.
Where's the fun in that? - Lee
@@SchoolofWok I certainly agree that making that dish at home would be great fun. As an American though, it would cost me a small fortune to gather all the unique ingredients because most aren't typically found in our kitchens. Great recipe and presentation.
@@parallelburrito You could easily make this dish for less than 20 bucks. Unless you live out in the middle nowhere in Texas or Arizona for example. These are not exactly unique ingredients, all of which can be found in your average grocery store. Depending on where you live there just might be an Asian market where all of this can be bought on the cheap. Asian markets can be a little intimidating for some where most of the products are not in English but with my experience the employees are more often than not happy to assist in finding what your looking for.
Superb video instruction
Thanks! - Lee
Option...Sprinkle with sesame seeds
Good idea! - Lee
You've become my new favourite chef! I've been cooking Chinese and Asian food for over 40 years. It's fascinating to watch you demonstrating so many of techniques i've learnt over the years. Fabulous!
Amazing, glad to hear you're enjoying the content! - Lee
Better than Gordon Ramsay no controversial swearing and bad manners. Very precise instructions and well spoken.
Thank you! - Lee
Ready for a video on knife and cleaver skills
We're working on it - Lee
I'm making it for dinner awesome recipe
How did it turn out? - Lee
@@SchoolofWok Awesome, I even tried with chicken breast bonless this was more tastier. Thanks for the recipe.
@@mohamedfarhan669ally snacko bar
One of the things I miss moving to New Zealand from Scotland. Dont miss Scottish weather though ;)
Well now you don't have to miss it, this version is a major upgrade to any takeaway version of this dish - Lee
I used to work at a place that ordered crispy beef from the local Chinese restos. It smelled... Weird (almost parmesan smell), but it was so freaking good. I really hope this is similar. Going to get the ingredients this weekend. It looks beyond amazing! Subbed. ❤️.
I'm going to assume that's corn starch. Here in the US corn flour is a different product. More like a finely ground cornmeal.
That's correct, we just call in corn flour in the UK - Lee
Hey, Jeremy !!!
When I used to spend a lot of time in England, I often got Chinese dishes that had sliced red and green chilis. What chilis are typically used in your area, and which chilis can I get in America, that are pretty much the same ??? I really appreciate your videos, and use them every week !!! Thank You Sir :)
Thanks for this recipe. It tasted just like chilli beef from a restaurant 🙌
It's great, isn't it! - Lee
Never seen your videos before. Didn't know this channel existed. Watched this vid = instant subscribe. OMG I have missed crispy beef so much since I left the UK to come home to AUS in 2008. Now I can try to make it myself! Thanks Jez, and School of Wok!
Great to hear it! Now you can eat crispy chili beef whenever you want! - Lee
for us in the US...Corn flour=corn Starch?
Yes, that's correct! - Lee
No. Cornstarch and corn flour both come from corn but differ in their nutrient profiles, flavors, and uses.
In the United States, corn flour refers to finely ground powder from whole corn kernels. Meanwhile, cornstarch is a fine powder as well, but made only from the starchy part of cor
I know this video is a couple of years old but i still wanted to say a big thx. Recently finally got around to getting a carbon steel wok and i have been loving your recipes and this has to be the best crispy chilly beef i have ever had and i manage to make it! I do feel sorry for the local takeaway tho since i wont be buying it any more! Big big thanks!
Thank you, glad we could help. - YOLO
Omg you kinda sound like Ramsay Bolton. "Everything here can be nice and finely chopped up. We don't want this to... blow our heads off, now do we... Reek?"
😂😂😂
Great recipe, the cilantro stalk bits really popped with freshness/flavor and elevated the dish. My kids loved this, it's their favorite dish! Thanks for sharing
It is a very tasty recipe, isn't it! - Lee
In Canada, we call that dish ginger beef. So delicious! Now I know how it’s made, no more ordering. Ok, maybe I will order in, it’s convenient that way;).
Haha, when you make it at home you'll never want to order it again! - Lee
Ginger beef is widely accepted as being invented in Calgary Alberta.
The thing that keeps me from deep frying very often at home is how long you have to smell it afterwards. I need a better range hood fan situation. The one I have is worthless.
Very tasty.
Will try your recipe.
Well presented
Let us know how it goes! - Lee
One of my favs,, but some crushed peanuts sends it OFF
Ohh that does sound good! - Lee
Omg. Craved this after work the other week and went to every shop in my town. Nowhere had it (avoiding takeaways). One of my favourites to have at home so defo gonna try this. Favourited before can watch haha. If I make this and it's good*, I'll forever be in your debt!
*without the msg takeaways put in it
It's ruined the takeaway version of this dish for me! - Lee
I'm vegan but this is making me change my mind.
Do it, you know you want to! - Lee
Wow amazing! I just made this for the first time. I couldn't even get some of the ingredients, so I used normal rice vinegar and soy sauce instead of that black vinegar and dark soy sauce you used. And yet it still came out better than any I've had from a takeaway. Thanks man!
Brilliant, glad you enjoyed it! - Lee
Making this tonight and I know it's going to be no joke. This dish looks well lush.
I thought you were supposed to wash all the red colour out of the beef with a few rinses of salted water... to stop it burning. I guess that's why you cooked it so quickly - it looks delicious. I've just subbed.
I'm quite fond of the weapon you wield, Sir.
I made this last night, it was really nice.
My only advice to anyone making it would be to just have a taste of your sauce first before you add the meat. I was rushing, so only myself to blame, I added more ketchup and honey because it was too vinegary.
Excellent! Definitely taste the sauce before adding it haha - Lee
Have cooked this a few times now and love it. Once you get everything together it’s really easy and a real winner. Also loving the new book, some great recipes and info. Thx for sharing!
Had this for lunch and now it’s on my video recommendations.
We're watching you! - Lee
He speaks and iterates very similarly to Gordon Ramsey. His mannerisms and gestures are also similar
i'm getting more of a Heston Blumenthal vibe, but he probably borrows different things from all of them..
Not gonna lie this looks absolutely spot on, better than most takeaways and restaurants I've eaten at!
definitely gonna give it a shot at some point
Thanks! You won't believe how much better it tastes than the takeaway versions! - Lee
I love when you say SUI SAUCE ( SOYA SAUCE) hahaha
OMG so much better! NO MUSIC!!👍🏽
Those garlic cloves were HUGE!!!!
We always get huge garlic here for some reason! - Lee
Really great recipe. Used 4 chilli's instead of 2, and added chilli powder to the sauce and marinade and it makes it a whole lot nicer. Made a small batch at first for the whole family, as I wasn't sure how nice it would be since I never ate this dish before, and the whole family ended up finishing it in less then 5 minutes. Also, for those that do not have black vinegar, you can substitute it with white vinegar but remember to add some sugar to sweeten it.
Glad to hear it! It's a very more-ish dish!
anyone else think he sounds like heston blumenthal?
When you up at 1 am and suddenly want to attempt to cook crispy chilli beef but the market is closed. Thanks TH-cam!
Oops! - Chris
Really tasty. Didn’t have the vinegar described but substituted a mix of Japanese rice wine, balsamic and red wine vinegar and it seemed to work. Similarly, I didn’t have a vat of corn flour so used some and mostly topped it up with plain flour and it worked fine.
I was today years old when I found out Ketchup is used a lot in modern Chinese dishes (At least here in Britain anyway). Also, if I was to try the wok toss, everything would be all over the floor.
It's a bit surprising isn't it! You have to get some practice with the wok toss haha - Lee
I made this last night for the umpteenth time and FINALLY nailed it. Served it with my take on your spring roll recipe and your delicious vegetable stir fry. Dinner was a hit!
I think on Monday or Tuesday dinner is going to be lit legit! I just need to find corn flour. Have not hear of corn flour in Canada before this video. Research is involved but looks worth it! (Called corn starch here in Canada, mystery solved)
Glad you found out what you needed! Hope your dinner goes well!
I knew I shouldn't be watching this video but I clicked it and now I am hungry >.
Rookie mistake! - Lee
School of Wok can I say “Good mistake”? Hahaha
Well if it means you've discovered our channel then I'd say so! - Lee
I don't have a good heat source for a wok. I deep fried the beef in a cast iron pan. Then did the seasoning and sauce in a regular non stick pan. Turned out incredible. And hot! (Substitute regular chili or thai chili peppers!)
Excellent, glad to see you could improvise a way to make this! - Lee
Great sharing! I just tried some chili chicken, I will try this nice recipe at the next time!
This recipe is sooo good, absolutely ruined Chinese takeaways for me - Lee
I did a lazy version earlier today for my bf and he loved it!! Gonna do it properly your way this time :)
Let us know how it goes! - Lee
One question: for us Yanks, is what you're calling corn flour the same as what we call corn starch? I got corn flour, and it was yellow; turned out pretty grainy, which I suspect is wrong. Still pretty tasty, though!
Tried this the other day and cooking it for my dad and brothers today, this dish is amazing, honestly, I like to put a tad bit of chilli oil in my sauce just for that extra kick and flavour, it goes well with rice to soak up that extra sauce, thank you once again Jeremy, great work!
P.S, don't take seeds out of chilli, removes spice.
Damn! I tried this recipe today and i am still craving this! I dont know how to thank you enough for this recipe, all my siblings and i got crazy over this, my dad couldnt even figure out that it was beef. It was ah-mazing! Long live school of wok,
Love from pakistan ❤❤❤
Excellent! Glad to hear it went down so well! - Lee
Definitely feed him the cardboard version of it next time🤣
Awesome video
I had Chinese crispy beef with sweet chili a few days ago at a Chinese restaurant, but it was my first time trying crispy beef so i really can't say that their version is tastier than others. I have to try out this one as well as it seems. Thanks for the inspiration, well done 🙂
As a complete novice I gave this a go, and whilst not as good as Jeremy's, it wasn't a bad effort, and the family loved it. Main thing is I now have the confidence to give this and some other recipes a lash. What could go wrong!
Glad you all enjoyed it! Hopefully you’ll enjoy our other recipes too!
All of us Chinese support the cornstarch industry. Before corn was readily available we were arrowroot and or bean starch oriented.
Just made this. It was amazing. Thank you
Excellent!
I live on the road, my main cooking pot is my wok. Yesterday I did a resupply run to the local town and came back with 5 kilo of beef offcuts (for the dogs, but, enough to make myself some crispy chili beef!) Guess what I'm cooking tonight!
Amazing, how was it? - Lee
That birdseye chilli trick is amazing.
Thank you!
Thank you for this.... especially having asked for it... is there a substitute for the black vinegar if I can't find it... thanks
You can use balsamic vinegar mixed with red wine vinegar at a 50/50 ratio as a substitute! - Lee
I always order mine with extra sause! 👍🏻
Delicious! - Lee
If someone likes "GINGER" beef, leave some ginger a bit coarsely chopped, so they get a good HIT of ginger.
So I guess that’s same way you do crispy chilli chicken then great video really enjoyed it
This would work with chicken really nicely! - Lee
In Canada they add more ginger and call it "ginger beef."
I'm a white guy, ginger beef and fried rice were my first experience with asian cuisine, and I've loved it ever since.
Bright young man.
This is very similar to the 'Manchurian' recipe served in restaurants in India as Chinese food. Made usually with chicken or cauliflower. It is less sweet than this dish, and more spicy with chilis.
Surprised there’s no MSG used too. Looks amazing.
We don't use MSG in any of our food, but you can add it where you see fit! - Lee
Well, the meat naturally has MSG in it. Like Tomatoes and Mushroom etc (FOOD).
...and soy sauce has it too 😉
I have been trying to replicate this dish for years. Me and my wife, back when we first met, used to go to a restuarant that made it. The tips about using a lot of corn flower, rolling the beef in it until it seperates, then double frying might be the key.
Hope you nail it, I'm sure it'll work! - Chris
@@SchoolofWok thanks. I never have been able to get the crispiness right. However, none of the recipes had those steps that are in your video.
Just tried this but didn't go quite right. I didn't have enough flour to do what Jeremy did, so had to try it 'lighter'
Ended up as not crispy, more glazed. Tasted ok but wasn't a success. I'll try again one day
The key is lots and lots of corn flour! - Lee
@@SchoolofWok yeah. Think i learned that the hard way! 🤣
Problem is I work in a tight budget as well so I can't afford to use a whole bowl of flour on one meal!