Crispy Rainbow Beef (牛柳丝)

Rainbow Beef is a classic Cantonese takeout dish fried until irresistably crispy then coated in a sweet and sticky glaze. The sauce hugs each strip, making it so finger lickin’ good – just like how you’d get it from Chinese restaurants!

A Cantonese takeout favorite

When I worked as a waitress at my parents’ friends’ Chinese restaurant for 3 years, I almost never ate the food there. It wasn’t because the food didn’t taste good, though! The truth was there weren’t many dishes that I was familiar with.

You see, Chinese takeout is often mixed with ‘westernized’ dishes (Mongolian Beef, Sweet and Sour Chicken and Cream Cheese Rangoon to say the least). I often steered clear of those.

But whenever the head chef would bring out a steaming hot plate of Crispy Rainbow Beef, I couldn’t ever say no.

Then the day came when Dad brought the recipe home. You could imagine my excitement!

As soon as he made it, I picked up a strip so crispy it crackled against my chopsticks. The flavor was incredibly beefy and balanced by a sweet and sticky caramel with a glorious zesty punch.

You’re right to assume I went back for more!

The best cut to use

In Cantonese, this dish is known as 牛柳丝 (pronounced ‘ngau lau si‘), which roughly translates to beef tenderloin strips. As the name suggests, the ideal cut for this is the tenderloin.

The meat should be on the leaner side with a milder flavor. Here are some great alternatives if tenderloin isn’t available:

• Rump
• Sirloin
• Flank
• Skirt

Regardless of the cut you choose, the goal of Rainbow Beef is to fry the strips so they’re a juicy jerky. That way the sticky sauce will be the perfect balance!

Why this recipe works

• Using vegetables means added texture variety with every bite.
• HP sauce keeps the glaze thick and helps it to stick to the freshly fried batter.
• Toasted seasame seeds are sprinkled and mixed in for a gentle smoky and nutty flavor.

What you’ll need

About the ingredients

Sauces

This recipe uses HP sauce, which we get from our supermarkets. It’s the prefered choice because it helps to thicken the end result.

If that’s not available, then you can substitute it for worcestershire sauce. Just keep in mind that it may not come out as thick.

Starches

Our Crispy Rainbow Beef recipe uses an equal mix of corn and potato starch. You can use both or just one, depending on your preference and what is available.

How to make this recipe

In a wok or saucepan, heat up 2 tbsp oil on medium heat and pour in the tomato sauce, HP sauce, sugar, vinegar and water. Cook for 2 minutes or until well combined, then set aside.

Mix the potato and corn starch well, then coat the strips in the starch mixture and shake off any excess.

Heat up a wok of oil on medium-high heat and fry the beef in small batches until crispy. Leave the cooked strips in a colander to rest.

Note: Use enough oil to have each strip submerged.

In a separate saucepan or wok, add 1 US cup oil in on high heat. When hot, fry the carrots for 20 seconds and transfer to a plate.

Repeat the previous step with the onions.

And again with the capsicum.

Heat up the sauce and add the fried steak, onions, capsicum and carrots. Mix well.

Add the toasted sesame seeds as a garnish and serve immediately as is!

FAQs

Tips for the best results

• Double fry the strips. There’s a reason why we always suggest frying our Taiwanese Popcorn Chicken and Vietnamese Fish Sauce Wings a second time – it’s to ensure everything stays extra crispy for hours. Rainbow Beef is no different!
• Coat the sauce on just before serving. To avoid a soggy dish, gently heat up the sauce and stir it into the strips just before it’s to be eaten.
• Use a large wok and fry a few at a time. To ensure every piece has enough time and space to get crispy, make sure the wok isn’t overcrowded.

What to serve it with

• Ham Sui Gok (Fried Glutinous Rice Dumplings 咸水角) is a delicious way to start a banquet.
• Don’t miss out on a side of Honey Glazed Ginger Chicken and Stir Fried Pea Shoots with Garlic.
• Pair everything with Dried Scallop and Egg White Fried Rice (瑤柱蛋白炒飯) or Crispy Egg Noodles with Seafood (海鲜炒面).
• Add soup to the table with a nutritious Fish Maw Soup.
• Call it a night after everyone’s enjoyed a serving of some refreshing Snow Fungus Dessert Soup (雪耳糖水).

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