Spicy Crispy Beef with Rice Crusts
Slice beef across the grain into 1/8” thick slices. Combine with soy sauce, sugar, rice wine, egg white and cornstarch. Set aside.
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Cooking tools:
- Deep-fry thermometer
- Wok
- Spider strainer
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Paper towel
- Stove
- Plate
- Serving platter
- Spatula
Ingredients
- 10 oz flank steak
- 2 teaspoons soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon Chinese rice wine
- 1 egg white
- 1 teaspoon cornstarch
- 3 1/2 oz dried rice cakes (8 pieces, 2 ½” x 2 ½” each)
- 1 cup panko bread crumbs
- 1/2 cup small whole dried red chilies
- 1/2 teaspoon Sichuan peppercorn powder
- 1 teaspoon red chili powder
- 1/2 teaspoon salt
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