Scrap the takeaway order tonight and recreate your very own with my crispy shredded beef recipe!

What fakeaway recipes would you like me to create next?

This is a work in progress where I'll be posting videos on the stuff I do in the kitchen and around the house if it's linked to food, I'm trying to capture it on video and pop it up here for you to see.

Of course, cooking will be a major part, there will also be drinks stuff like wines I match with food to coffee training on different machines, tips, and hacks in the kitchen, through to education like butchering and knife skills.

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‍ INGREDIENTS:

To marinate the beef:
• 500g sirloin or rump
• 5g baking soda
• 120g brown onion
• 2 garlic cloves
• 10g ginger, peeled
• 20g light soy sauce
• 200g potato starch
• 100g cornstarch

For the sauce and to fry:
• 250g honey
• 30g hoisin
• 100g water
• 10g dark soy sauce
• 80g light soy sauce
• 30g Shaoxing
• 300g chiu chow chilli oil
• 40g red vinegar
• 5g Sichuan peppercorns, toasted and ground
• 20g cornstarch
• 20g water
• Canola oil, to fry
• 2 spring onions, sliced
• 5g sesame seeds, toasted

‍ METHOD:

Slice the beef into strips 10cm long and 1/2cm wide. Place in a bowl and coat thoroughly with the baking soda.

Chop onion and with sliced garlic, ginger, and light soy blend with a stick mixer

Pour the mix onto the beef and incorporate it through the beef and let sit for one hour

Mix potato and starch and cornstarch in a bowl and then tip over the beef, mix thoroughly & let sit for 1520 minutes.

For the sauce, combine honey, hoisin, water, dark soy, light soy, Shaoxing wine, chiu chow chilli oil, red vinegar, & sichuan pepper in a wok or saucepan and reduce for 5 minutes.

Mix cornstarch and water to make a slurry to thicken and add to the sauce, whisking as you go.

Fry the beef all at the same time at 160C, raising the temperature once it’s in to maintain the temperature and fry for 56 minutes until golden brown.

Get the sauce reheated before beginning the second fry

Remove the beef and increase the oil heat to 180c before refrying until dark golden brown.

Second fry until crispy at 180C.

Toss through the sauce and finish with finely sliced spring onion and toasted sesame seeds.

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