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Honey chilli beef (干牛丝) is so underrated and this is my mum’s foolproof recipe for it ty mama @mamajoleneyu 🍯 📍 Wok Inn, Sheffield (S12 3DZ)  Note: this dish was cooked in a takeaway kitchen with a big wok burner so will take slightly longer in a home kitchen Serves 4  For tenderising the beef: 300g topside beef (or you can use rump steak) 1/2 tsp baking soda For marinating the beef: 1/4 tsp MSG + salt + white pepper  1/2 tsp sugar 1/2 tsp sesame oil 1 tbsp self-raising flour For the dry batter mix: 6 tbsp potato starch  2 tbsp self-raising flour For the veg: 1 small onion 1/3 yellow + red + green pepper 1 red chilli 2 garlic cloves 20g ginger For the sauce: 340ml water 1/4 tsp salt + MSG + white pepper + sesame oil 1 tbsp sugar 1 tbsp oyster sauce 1/2 tsp light + dark soy sauce 3 tbsp honey 1 tbsp white vinegar 1 flat tbsp cornstarch  Slice your beef against the grain, add to a large bowl with bicarbonate of soda and fill with water. Mix well and set aside.   Prepare your dry batter mix in a bowl and set aside. Slice your peppers and chilli, mince your garlic and ginger.  Prepare the sauce mix in a bowl and stir well (make sure the cornstarch is properly mixed in).  Rinse the beef twice with clean water, marinate with seasonings and sauce. Add the beef to the dry batter mix, mix well.  Remove the beef slices from the potato starch, shaping them and set aside.  Season your wok with oil on medium-high heat by pouring a ladle of veg oil into the wok, swirl around then pour away and set aside for the next step. Deep fry the beef in two batches to ensure even cooking. Pour 1 litre oil to the wok on high heat, fry for 1 minute then turn heat to medium-low and fry for another minute. Repeat again for the remaining batch of beef. Next, double fry using the same method, this technique ensures crispy but tender beef.  To a clean wok, on medium heat add 3 tbsp of veg oil along with the garlic, ginger, onion and chilli. Fry for 30 seconds, then add your peppers. Fry for another 30 seconds then add the sauce and boil until it’s thickened.  Add the crispy beef to the sauce, toss for 30 seconds to ensure the beef is evenly coated and plate up. #chinesetakeaway

Honey chilli beef (干牛丝) is so underrated and this is my mum’s foolproof recipe for it ty mama @mamajoleneyu 🍯 📍 Wok Inn, Sheffield (S12 3DZ)  Note: this dish was cooked in a takeaway kitchen with a big wok burner so will take slightly longer in a home kitchen Serves 4  For tenderising the beef: 300g topside beef (or you can use rump steak) 1/2 tsp baking soda For marinating the beef: 1/4 tsp MSG + salt + white pepper  1/2 tsp sugar 1/2 tsp sesame oil 1 tbsp self-raising flour For the dry batter mix: 6 tbsp potato starch  2 tbsp self-raising flour For the veg: 1 small onion 1/3 yellow + red + green pepper 1 red chilli 2 garlic cloves 20g ginger For the sauce: 340ml water 1/4 tsp salt + MSG + white pepper + sesame oil 1 tbsp sugar 1 tbsp oyster sauce 1/2 tsp light + dark soy sauce 3 tbsp honey 1 tbsp white vinegar 1 flat tbsp cornstarch  Slice your beef against the grain, add to a large bowl with bicarbonate of soda and fill with water. Mix well and set aside.   Prepare your dry batter mix in a bowl and set aside. Slice your peppers and chilli, mince your garlic and ginger.  Prepare the sauce mix in a bowl and stir well (make sure the cornstarch is properly mixed in).  Rinse the beef twice with clean water, marinate with seasonings and sauce. Add the beef to the dry batter mix, mix well.  Remove the beef slices from the potato starch, shaping them and set aside.  Season your wok with oil on medium-high heat by pouring a ladle of veg oil into the wok, swirl around then pour away and set aside for the next step. Deep fry the beef in two batches to ensure even cooking. Pour 1 litre oil to the wok on high heat, fry for 1 minute then turn heat to medium-low and fry for another minute. Repeat again for the remaining batch of beef. Next, double fry using the same method, this technique ensures crispy but tender beef.  To a clean wok, on medium heat add 3 tbsp of veg oil along with the garlic, ginger, onion and chilli. Fry for 30 seconds, then add your peppers. Fry for another 30 seconds then add the sauce and boil until it’s thickened.  Add the crispy beef to the sauce, toss for 30 seconds to ensure the beef is evenly coated and plate up. #chinesetakeaway

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