Crispy Chilli Beef 🌶️🥩
ฝัง
- เผยแพร่เมื่อ 12 มิ.ย. 2024
- Crispy Chilli Beef
Ingredients
- 500g beef, thinly sliced (sirloin, minute steak, or rump work well)
- 2 tbsp light soy sauce
- 0.5 tsp MSG
- 0.5 tbsp sugar
- 1 egg
- 1 brown onion, sliced
- 1 red capsicum (bell pepper), sliced
- 3 spring onions, green parts sliced thinly
- small bunch of coriander, chopped
- 4 cloves garlic, finely grated
- thumb-sized piece of ginger, finely grated
- 3 bird’s eye chillies, finely sliced
- 1 tsp sesame oil
- 2 tbsp tomato ketchup
- 1 tbsp dark soy sauce
- 1 tbsp black vinegar
- 200g cornflour (cornstarch)
- 1 tsp ground white pepper
- salt, to taste
- oil for frying
Method
1. Add the beef, light soy sauce, MSG, sugar, and egg to a bowl. Mix well and leave to marinate for 45 minutes.
2. To make the sauce, mix the ginger, garlic, chillies, sesame oil, ketchup, dark soy sauce, and black vinegar in a bowl. Set aside.
3. In another bowl, add the cornflour and season with salt and white pepper. Add the marinated beef, ensuring it is evenly coated in the cornflour.
4. Fry the beef in oil (or tallow) at 180°C (350°F) for 4-5 minutes until golden brown and crispy. Drain well and set aside.
5. In a wok over high heat, add some oil. When hot, add the onions and capsicum, and fry for 2-3 minutes until they start to soften.
6. Add the fried beef to the wok and toss briefly. Then add the sauce prepared earlier and toss well to coat.
7. Finish with the spring onion greens and coriander, toss well, and serve with steamed rice. - แนวปฏิบัติและการใช้ชีวิต
Finally a use for my boiling hot vat of tallow
Been waiting for that moment 😅
Seriously. We all have one. And I dunno about you guys, but I have literally never used it.
I no longer have to sift through Google trying to find recipes for my 20L vat of boiling beef tallow. Seriously though we need to return to frying in rendered beef fat.. it’s a game changer
@SoulSonder26 yeah I just keep it boiling in my basement but I never get to use it
Been following you for a bit now Andy, being a chef myself @Auckland I find so much peace watching you cook, cheers
Thanks mate
This is delicious but you must add a disclaimer about the bird's eye chilies, which makes things hotter than just "hot", as in very fukking hot! Happy Cooking and continued thanks for sharing your list of ingredients and methods with us.
Where do ya work mate, I'll come for dinner and support the Business
Make that +2, gotta support our fellow kiwis
Birds eye chillis are not that hot mate , mild chillis @@michaelsalmon6436
Fuiyooohhh... MSG..
" I now CALL you UNCLE ANDY"
-Uncle Roger
Looks amazing😋
So good!
@@andy_cookswhy didn’t you velvet the beef?
its sirloin, only need to with cheaper cuts of beef.
For those wondering He didn’t velvet the meat because he’s not using tough cuts of meat. That’s the good shi@ he’s using. It looks like Ebony black angus rib eye?
I’d love to see Andy’s take on the classic ‘I cooked every part of the cow’ and see what amazing dishes you make with each part.
Yes please! Great idea!
Same here. I've been a chef for 25 years. And it's so nice seeing you work, Andy. I would have loved working with you in a live kitchen. Love the seasoning.
Keep it going, Chef
Most underrated chef. Been following him since atleast 2 years
Andy is chilling in the kitchen laboratory.
Mashed peas and Irish stew. Martabak manis
你唔知點解
Oh so good 🖐🏽
Yum yum😊
Looks yummy Chef 😋🤤
Should be marinating the beef with baking soda as well to make it extra tender, chef!
Velveting crossed my mind too but he’s using such high quality beef that I’m sure it’s not necessary. For the rest of us, yes.
Eggs are high in alkaline as well, which is why it was the traditional way to velvet meat just takes longer. Baking soda is the more cheaper, quicker chinese takeout method. Both methods work, But egg method taste better.
@@camren29 most chinese places use both
Also, it is "crispy beef" not "tender beef". I think with this you do want that bit of chew rather than that very soft thing you get after velveting which, in any case, I find rather offputtingly, unnaturally flabby - like eating a beef flavoured oyster. Neither is it unknown for velveted meat to have that faint tangy, sherbety taste of baking soda still lingering which is most unpleasant.....
How much time we need to rest with egg?@@camren29
The first short form recipe video I’m gunna try. Thank you 👍🏻
China has a lot of kinds of speciality. The video only shows the normal one😂
looks awesome!
Delicious
Explained every step as you went. Awesome way for the regular people to learn and feel comfortable to try it themselves.
Way better method than the "over edited" no explanation as we go way.
Andy I been watching yer videos for years now, thanks to you and the crew for the amazing content you post.
Amazing ❤❤
So delicious 🎉
Looks delicious
Looks soooo good
It looks soo tasty
Scrumptious looking
Love watching you cook. This one, I will try.
Ooooh, scrummy ❤
Looks Delicious Thank You Andy for another Fantastic recipe 🎉
Rewind that and tell me if Andy says "the best tony's takeout.. at home" 😂
Yes I did at first.
I heard Tony too
The best Chinese food you can get in Australia is definitely Tony’s Takeout. Second is Gio‘s Bistro.
Love it 🤩
Nice recipe❤
Click the 3 dots on the top right of the You Tube app. Click on 'Description'
Looks bloody gorgeous Andy
I love all your videos! You make cooking look so easy! I appreciate you so much ❤️
This guy is cool. Keep the videos comming Andy
Only a pro can be at this restaurant OMG i think i know where he works
The ending is just delightful!😂
yummy, yummy, yum!
Andy, you can't tell us its takeout at home and then hit us with the "your wok and canola oil is just as good as the tallow deep fry".
He didn’t say anything about Canola oil
@@adampearce9639yeah but it’s a commonly used oil
Yum yum
Love your work Chef, sounds and looks amazing ❤
This is a banger Andy.. coming back
Why wouldn’t you velvet the meat first?
Cuz that is not a shitty piece of meat mate. You only velvet the tougher cuts.
I can tell you, I tried velveting once. Maybe I'm just not used to it, but it was awful 😁 Texture was mushy, nothing like a meat.
this looks absolutely delicious
Andy please do a kitchen tour ❤❤❤
Such a huge inspiration
Thank u so much for teaching us the Way of the House Husband 🙏
Yum!
You are the best 😎
Looks yummy..😊
Nice watch ⌚
This dudes a cookin guru.
Yummy!
Looks brilliant. I was expecting him to velvet the beef.I wonder why he didn't ... he's the chef!
Mixing in the egg is a form of velveting.
Not to mention he’s using the very top quality beef, it’s perfectly tender on its own. Velveting is usually used on cheap cuts.
@@allanalogmusicat78rpm thanks, is it because egg whites are alkaline?
Everytime im hungry, videos like this come 😢
Omg this guy is so good at cooking chinese food
Yum!!!
Day 44 for asking turon with halo-halo on the side 🇵🇭
Mmm yumm!
Will you collab with the Wok God? You’re both aussies right?
I was wondering if you were going to use some yum yum. Nice work.
Waaaaa...❤
I loove Asian food❤
Yummm 😋
You've got mad, wicked knife skills. This looks so nice and delish😊
Congratz, had eaten now I'm hungry again
Looks amazing. Not sure about Australia, but in the land of mph and guns Chinese places use dehydrated minced garlic that they rehydrate. It doesn't burn in the wok, is easy to work with in volume, and is 95% as good as fresh you just need a bit more.
and in places with REAL chinese food, restaurants use fresh garlic because they know how to cook
And in real Chinese places, I’ve never heard of crispy chilli beef. 😂 and I’m Chinese. Still looks good tho. Looks like his own rendition of something similar to a sweet and sour pork.
@@cornsiausem Must be fun at parties
Yummmmo,,,Talo😂😂had a doggy friend named Talo❤❤😂Hobart Tasmania Australia 🇦🇺 ❤️ ♥️ 😂❤
You always make me soooooo hungry.
Dude you are honestly the best chef on TH-cam
❤❤❤
Can we get the Irish-Chinese Spice bag pleade?
I'm cooking this for dinner tonight I had everything except smg 😮 but yeah can't wait to try it. Thanks Andy ❤
“Time to serve” like dimsimlim 🔥
A lot of knowledge una video. Thanks I need to buy a lot of stuff btw
Finally shredded chilli beef!
真棒👍筷子用得不错👍
Looks absolutely delicious!
That’s our Sunday lunch sorted 🤙🏻
Enjoy
"At home" while at his restaurant 😂 huge flex
👍👍👍
Only me that heard best Tony's takeout?
I'm cooking this tomorrow now
Godamn that looks awesome. Wish I could reach thru and eat it🤣😁
crispy beef is literally my favorite thing to order now. it's been our shit for awhile now. so good. you've perfected it, chef!!
Love this videos he share the culture of other places because in england the food is less than crapie
Okay Chef you actually have one of the best jobs around 👍🤠
for those not in the know, coriander leaf is cilantro leaf.
🌶️👌😋
Just the price of this meat i can pay all my debts lol
you really deserve the uncle title, Andy ❤
Piece o’ cake!!!
So it's not takeout, but homeout..😂😂 love your videos bro...
MSG. 🤤
bro has a 5 star restaurant quality kitchen in his home
MSG!!!!!!!! Ya baby
I was ready to call bulls**t, but MSG and Wok? Seems legit! 👏🏽
You had me at MSG🥰
Come on that looks magnificent!😂❤
MSG❤
As a chef i would love To work for this man