Crispy Rainbow Beef (牛柳丝)
Rainbow Beef is a classic Chinese takeout dish fried until crispy then coated in a sweet and sticky glaze. It's so finger lickin' good!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 kg / 2.2 lb steak ((cut into 5mm / 0.2" thick strips; see notes))
- 1/4 US cup toasted white sesame seeds ((or to preference))
- 1 carrot ((peeled and cut into strips))
- 1 onion ((cut into strips))
- 2 capsicum ((cut into strips))
- 6 tbsp tomato sauce
- 6 tbsp HP sauce ((or worcestershire sauce))
- 65 mL / 0.27 US cup vinegar ((or to taste))
- 70 g / 0.15 lb sugar ((or to taste))
- 45 mL / 0.2 US cup water
- 135 g / 0.3 lb potato starch
- 135 g / 0.3 lb corn starch
- 2 tbsp oil ((for the sauce))
- cooking oil ((for frying))
Instructions
- 1
In a wok or saucepan, heat up 2 tbsp oil on medium heat and pour in the tomato sauce, HP sauce, sugar, vinegar and water. Cook for 2 minutes or until well combined, then set aside.
- 2
Mix the potato and corn starch well, then coat the strips in the starch mixture and shake off any excess.
- 3
Heat up a wok of oil on medium-high heat and fry the beef in small batches until crispy. Leave the cooked strips in a colander to rest.Note: Use enough oil to have each strip submerged.
- 4
In a separate saucepan or wok, add 1 US cup oil in on high heat. When hot, fry the carrots for 20 seconds and transfer to a plate.
- 5
Repeat the previous step with the onions and again with the capsicum.
- 6
Heat up the sauce and add the fried steak, onions, capsicum and carrots. Mix well.
- 7
Add the toasted sesame seeds as a garnish and serve immediately as is!