Crispy Chili Beef - 30 Minute Meal with @chinsu_usa @chinsu_

• total time: 34 minutes

Ingredients

Velveted Beef

450g topside, rump, or tenderloin, thinly sliced against the grain

1 tsp chicken bouillon powder

1 tsp MSG

½ tsp salt

½ tsp white pepper

½ tsp sugar

1 tbsp cooking oil

¼ tsp baking soda

2–3 tbsp water

2 tbsp cornstarch

Wet Batter

2 parts self-raising flour

1 part cornstarch

Add enough cold water to form a smooth, pourable batter — similar to pancake batter consistency

Cornstarch (for coating)

Sauce

1 onion, sliced into thin strips

3 spring onions, cut into 2 cm pieces

3 fresh red chilies, finely sliced

¼ cup dried chilies

3 cloves garlic, minced

2 tbsp CHIN-SU hot sauce

2 tbsp white vinegar

2 tbsp dark soy sauce

¼ cup sugar

2 tbsp tomato sauce (ketchup)

2 tbsp oyster sauce

2 tbsp Thai sweet chili sauce

Directions

Marinate the Beef

In a bowl, combine beef with chicken bouillon, MSG, salt, white pepper, sugar, oil, baking soda, water, and cornstarch. Mix well and let it marinate for at least 30 minutes.

Dip the marinated beef pieces into the wet batter, allowing any excess to drip off.

Coat the battered beef evenly with dry cornstarch for extra crispiness.

Fry the Beef

Heat oil in a wok or deep frypan over high heat until hot (around 180°C).

Fry the beef in batches for 3–4 minutes or until golden brown and crisp.

Remove and drain well. Set the oil aside to reuse for future cooking if desired.

Make the Sauce

Heat 2 tbsp of oil in a clean wok over medium-high heat.

Add onion, spring onion, garlic, and dried chilies. Stir-fry for about 30 seconds or until fragrant.

Add tomato sauce, CHIN-SU hot sauce, oyster sauce, dark soy sauce, Thai sweet chili sauce, white vinegar, and sugar.

Stir until the sauce thickens slightly and becomes glossy.

Combine and Serve

Add the fried beef back into the wok. Toss quickly to coat each piece in the sauce.

Serve hot over cooked jasmine rice.

Garnish with sliced green onions or sesame seeds for a final touch.