Chinese crispy beef with minced beef instead of slice steak?
I've read up on a fair few recipes for Chinese crispy beef, but they all call for a beef steak to be sliced up, such as topside, rump, sirloin. But I cannot find any info or recipes on substituting slicing a steak with using minced beef instead.
I presume this is because minced beef is much smaller and won't be "bite-sized", but I've had similar very small sized crispy beef in a Chinese restaurant before and it was fine.
So would it work out ok using packet bought minced beef covered in cornflour and fried?
Or would something not work, such as the beef wouldn't go crispy etc?
Best Answer
What kind of frying does the recipe call for? Stir-fry? Deep-fry? Anyway, your best bet when trying to make something crispy is to dip it in tempura and then deep fry it, but stir-frying on a high heat will probably give good results as well. Substituting sliced-steak for minced meat will change the texture, but you can try to avoid disintegration by combining egg and breadcrumbs (or flour, if breadcrumbs are not available) into the meat mixture, which will make it more sturdy.
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What is crispy beef called on Chinese menu?
This Sichuan crispy beef belongs to this category. In China we call it dried fried steak, or \u5e72\u7178\u725b\u8089 (Gan Bian Niu Rou) in Chinese. The words \u201cGan Bian\u201d refer to a Chinese cooking technique of pre-cooking the ingredients in hot oil to let them dehydrate slightly, creating a crispy crust and tender interior.What is the difference between steak and mince?
Differences Between Mince and Steak MinceSteak mince must be cut from a well-marbled cow. A leaner cut of meat typically means a lower quality mince. Steak mince has a stronger flavor than regular mince due to the higher level of processing.How do I make my ground beef crispy?
How to Brown Meat So It's Actually, You Know, BrownWhat is crispy beef made of?
Place thinly sliced steak in a bowl and coat in one small egg. Add in cornflour, salt, pepper and white pepper and mix it all together. It will stick together, but be need that sticky coating for that lovely crisp exterior.The Crispiest, Tastiest Crispy Chilli Beef EVER!
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Answer 2
Try browning the ground beef first in a pan (no oil). Dump out on paper towels to absorb the grease. Use onions and other aromatic vegetables at this step if you like, too.
Then stir fry the other ingredients, and add the beef to the stir-fry towards the very end of cooking.
Have you ever browned hamburger meat (or whatever texture is the minced meat you speak of)? Ask yourself how stir frying is any different than that. At worst, incompatible ingredients (whether temperature, duration, vigor) are fried in different batches and then combined at the end. You can often optimize by adding ingredients at different stages, such as putting the garlic in last so it doesn't burn and browning meat first so it doesn't burn everything else.
For an Asian stir-fry dish, you don't want to fry in the oil made by the beef, but change it out for cooking oil anyway, or if high temperatures are involved, peanut oil that won't smoke.
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