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Crispy Chili Beef
Restaurant‑style crispy chili beef made at home using the classic velveting technique to keep the meat tender and juicy. The dish combines a crunchy coating, aromatic garlic‑ginger, sweet‑spicy sauce and a final sesame garnish.
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Critical Success Points
- • Velveting the beef with baking soda and water
- • Ensuring the oil is hot before frying to keep the coating intact
- • Resting the marinated beef for proper flavor absorption
- • Adding the corn‑flour slurry at the end to achieve a glossy, thick sauce
Safety Warnings
- • Hot oil can splatter – use a splatter guard and keep a lid nearby.
- • Handle raw beef with clean utensils; wash hands thoroughly after touching raw meat.
- • Egg white is raw – ensure the beef is cooked through before serving.
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