Beijing Crispy Beef Takeaway style

Sauce
2 tbls Lee Kum Kee hoisin sauce
2 tbls sweet chilli sauce
2 tbls tomato ketchup
1 tbls brown sugar
1 tsp worcestrshire sauce
1 tbls rice wine vinegar
2 tbls pineapple juice
1/4 tsp salt
80 ml water
Small amount red food dye optional
1/2 tsp potato starch
Potato starch can be substituted with corn flour
450 grams thinly sliced topside beef
Tenderise with
1/2 tsp baking soda
1/2 tsp salt
Marinate for 20 minutes
After 20 minutes rinse the beef in cold water
and completeley remove the Bi Carb
Now marinate the beef with
1 tsp shaoxing wine
1/4 tsp sesame oil
1/4 tsp white pepper
Pinch salt
1/4 tsp white sugar
1 tsp potato starch
1 medium sized egg
Marinate for 30 minutes
Once marinated fully coat in potato starch
and the shallow fry in vegetable oil until crispy
Veg
1 red bell pepper
1 medium sized onion
Method
Add 2 tbls vegetable oil to the wok
and stir fry all the veg
Now add the sauce
When it starts to thicken add the crispy beef and fully coat
and serve
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BOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways
as a delivery driver for the past few years or so.
Most of what he's learnt is just by watching the chefs..
In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob.
I use a Cantonese style of cooking meaning caramelisation of sugars, maillard reactions, and smoking of oil
creating a smoky barbeque scent commonly known as Wok Hei.When i cook i'm imersed in that aroma.
Even without an industrial heat source you can still create some amazing food.
The most important part is using the correct condiments
My subscribers are testament to that which i'm pleased about.
Below is a list of products i use,condiments,essentials tools etc
Eastman Outdoors 90411 Portable Kahuna wok Burner..amzn.to/38y1ifs
Chinese ladle..amzn.to/3ByCX5w
London carbon steel wok.amzn.to/38AdAUm
Chinese Chefs Knife (cleaver ).amzn.to/3yEYaJo
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Lee Kum Kee dark soya sauce..amzn.to/3tnwHeh
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Lucky boat noodles thick number 1..amzn.to/2WPG1LV
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#beijingbeef #viralvideo

[@marxam6671]

Superb stuff as ever Alex.

[@francesmunro9666]

Wow Alex that looks amazing Thankyou. X🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@mrdeafa25]

Well that's tonights supper sorted.Thanks Alex.

[@EVILUTION9]

A Scotsman and his Wok! seriously Alex you have enough skill and dishes in your head to have your own TV series!

[@steve37uk]

Al always looks so nice.

[@beebees4680]

This looks delish Alex, thanks so much for your hard work and sharing your lovely recipes with all of us ❤️🙏🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@darrellwilliams6204]

Yummo

[@EVILUTION9]

Dribble dribble Om nom nom nom

[@stuc66]

Will be trying this one thanks again Alex...

[@ac30helix44]

Bloody lovely. Shall give this a spin. Cheers Alex

[@Spinrekisme]

One of my favourite dishes 😍

[@edwardhudson9851]

You know i think Alex is a bit of a dark horse cos he's mates with Rik aka "The Backyard Chef" here on YT :0].Its weird that ive gravitated to these two fellas tbh :0]

[@johngrimley106]

Lol getting spoilt this week. Another one to try.need to get some Worcestershire sauce

[@daftmajor4170]

Hi Alex, as always your recipes are the best easy to follow and the only go to anyone needs for Chinese food, which brings me to ask as i have both your pdf downloads printed into A4 books, are there any other tricks your hiding with your culinary delights? ie Indian or Thai????

[@jamesecosse1]

Hi Alex i live in edinburgh and thinking about setting up a chinese takeaway restaurant would u be able to give advice?