Ingredients
- 300gm beef scotch fillet
- 1/4 tsp bicarbonate soda
- 2 tsp Chinese cooking wine
- 1 tbsp finely grated brown onion
- 2 tsp light soy sauce 1 tsp cornflour
- 14/ cup ketchup
- 11/2 tbsp light soy sauce
- 1/4 tsp dark soy saice
- 1/3 cup honey
- 2tsp sesame oil
- 1 tbsp Chinese cooking wine
- 11/2 tbsp rice vinegar
- 1 tbsp water
- 1tsp sriracha
- 21/2 tbsp cornflour
- 1/3 cup rice flour
- 3 cups canola oil
- 20gm vermicelli noodles or rice to serve
- 2tbsp finely grated carrot
Method
- Marinate . Place some marinated beef ingredients in a bowl and toss with your fingers to coat marinate for at least 30 minutes or even overnight in the fridge
- Peeking sauce.Place all the ingredients in a small saucepan and whisk until smooth. Semi low on medium low for five minutes until it becomes a thick therapy consistency like honey. Remove from the stove cover and keep warm while cooking the beef.
- Coat beef add the corn flour to the marinated beef bowl and toss your fingers to mix through. It will make the beef sticky. Add the rice flour and toss to coat. Separate the beef strips with your fingers shake off the excess rice flour and then spread out the beef on a plate.
- Fry one in a large saucepan over medium high heat 83 cm of oil to 210°C. Carefully scatter a quarter of the beef into the oil and fry for one and a half minutes. Transfer to a paper towel line plate. Repeat with the remaining beef working in bates ensuring that all oil goes back up to 210° for starting each new batch.
- Vermicelli noodles after the beef is fried place a water vermicelli noodles into the oil. It will expand five times in me seconds. Use tongs to remove the noodles from the pan and drain on paper towels then transfer what you need to a serving plate.
- Try to increase the oil temperature to 220°C. Liner bowl with paper towels. Fry half the beef again for 30 seconds or until deep and golden and crisp then transfer to the bowl directly on top of the carrot. Sorry wet from the heat repeat with remaining beef.
- To serve remove the paper towels from the bowl leaving the beef behind. Pour the warm peeking sauce over the bed quickly tossed to coat then pylon to the vermicelli noodles all top over rice. Sprinkle with sesame seeds if using.
Product used in recipe
- OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
