Crispy chilli beef Archive

Ingredients

• 300g/10½oz beef rump
• vegetable oil, for deep-frying
• 3-4 tbsp cornflour, for coating
• pinch chilli flakes
• large pinch toasted sesame seeds
• viola flowers, available online (optional), to garnish
• 2 tsp light soy sauce
• 1 tsp Shaoxing rice wine
• 7g potato starch
• 1g baking powder
• 50g/1¾oz carrot, cut into very fine strips
• 180ml/6fl oz Chinese red vinegar
• 4 tbsp light soy sauce
• 1 tbsp chilli oil
• 1 tsp sugar
• 1 tsp sesame oil
• 1 tsp chilli flakes
• 8g pickled red chilli, chopped
• 1 tsp Chinese five-spice powder
• ½ tsp salt
• 250g/9oz sugar
• 5 tbsp Chinese red wine vinegar
• 5 tbsp malt vinegar
• 1 star anise
• 250g/9oz plain flour
• 50g/1¾oz tapioca flour
• ½ tsp baking powder
• ½ tsp xanthan gum
• sparkling mineral water, chilled