This Beef chilli dry recipe will remind you of hot and spicy Chinese stir-fried beef. The recipe is not traditionally Chinese, in fact, originated in South Asia from some ethnic Hakka Chinese chefs As the Indo-Chinese cuisine flourished in Kolkata in un-divided India many new recipes originated to please the local taste buds. While chicken and vegetarian Indo-Chinese dishes are more famous in India, this beef chilli dry is more of Pakistani-Chinese and shows the love of Pakistani for beef. You can read more about Indo-Chinese cuisine here. So here’s the right way to do it. You need to slice beef and tenderize beef slices with baking soda. Use ¾ teaspoon baking for every 250 grams of meat. Just sprinkle baking soda on the meat and toss it. Then let it rest for 30-40 minutes. After that wash the meat thoroughly. Then you can proceed with the recipe. Read more at Recipetineats.com.
Velveting: We coat the meat slices with cornflour not for crusting but for velveting; it is a Chinese technique to tenderize the meat and retain its juices. Read more at Bonappetit.com Shallow frying technique: Most recipes call for deep or shallow frying when velveting. I’ve been experimenting a lot with it and found frying meat in 2-3 tablespoons in batches provides similar results with less oil. We’ll discuss it in detail below.Frying in batches: Frying in 2 batches in a wok or large frying pan works best. Fry on high heat so you have golden and crispy edges.
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📖 Recipe
