Crispy Rainbow Beef (牛柳丝)

Ingredients

• 1 kgsteak, cut into 5 mm strips
• 35 g (¼ US cup)toasted white sesame seeds, or to preference
• 1carrot, peeled and cut into strips
• 1onion, cut into strips
• 2capsicums, cut into strips
• 90 ml (6 tbsp)tomato sauce
• 90 ml (6 tbsp)HP sauce, or Worcestershire sauce
• 65 mlvinegar, or to taste
• 70 gsugar, or to taste
• 45 mlwater
• 135 gpotato starch
• 135 gcornstarch
• 30 ml (2 tbsp)oil, for the sauce
• As neededcooking oil, for frying

Instructions

1. 1

   Make the sauce

   Heat 30 ml (2 tbsp) oil in a wok or saucepan over medium heat. Add the tomato sauce, HP sauce, sugar, vinegar and water, then cook for 2 minutes, or until combined. Set aside.

2. 2

   Coat the beef

   Mix the potato starch and cornstarch together. Coat the beef strips in the mixture, then shake off any excess.

3. 3

   Fry the beef

   Heat enough oil in a wok over medium-high heat to submerge the strips. Fry the beef in small batches until crispy, then leave the cooked strips to rest in a colander.

4. 4

   Fry the carrot

   Pour 240 ml (1 US cup) oil into a separate saucepan or wok and heat over high heat. When hot, fry the carrot for 20 seconds, then transfer it to a plate.

5. 5

   Fry the vegetables

   Repeat the previous step with the onion, then with the capsicum, transferring each to the plate after frying.

6. 6

   Combine everything

   Heat the sauce, then add the fried beef, onion, capsicum and carrot. Mix well.

7. 7

   Garnish and serve

   Scatter the toasted sesame seeds over the dish and serve immediately.

What is Crispy Rainbow Beef?

Rainbow Beef is a Chinese takeaway-style dish of crisp-fried beef tossed with colourful vegetables and a sweet, tangy sauce. Its name refers to the mix of colours from the beef, carrot, onion and capsicum.

This version relies on a blend of potato starch and cornstarch for a crisp coating, then finishes the beef in a glossy sauce. The vegetables are briefly fried separately so they keep their colour and distinct texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1185 calories, 83g protein, 72g carbs, 62g fat.

The beef supplies most of the protein, while the starch coating and sugar contribute carbohydrates. The beef, frying oil and oil in the sauce account for much of the fat. Serve a portion with steamed vegetables or a modest serving of rice to balance the plate.

Choosing the beef and coating

Thin strips: Cut the steak into even strips about 5 mm thick, as specified in the recipe. Consistent pieces are easier to coat and fry evenly.

Starch mix: Potato starch and cornstarch form the crisp outer layer. Shake off loose starch before frying so it does not accumulate in the oil.

Frying the beef

Small batches: Fry the beef a little at a time and keep each strip submerged in the oil. Crowding the wok can lower the oil temperature and make the coating less crisp.

Resting: Let the cooked strips drain in a colander while you prepare the vegetables. This gives excess oil a chance to drip away before the beef meets the sauce.

Getting the vegetable texture right

Quick fry: The recipe gives the carrot 20 seconds in hot oil, then calls for the same brief treatment for the onion and capsicum. This keeps the strips from cooking down too much.

Separate batches: Frying the vegetables one at a time makes it easier to lift each batch out promptly and transfer it to the plate.

Balancing the sauce

Sweet and tangy: Tomato sauce and HP sauce give the glaze its savoury-sweet base, while vinegar adds sharpness. The recipe allows the vinegar and sugar to be adjusted to taste.

Combine at the end: Reheat the sauce just before adding the beef and vegetables. Mix until everything is coated, then serve straight away to make the most of the crisp coating.

Serving the dish

Sesame finish: Add the toasted sesame seeds as a garnish at the end, rather than frying them with the other ingredients.

To make it a meal, serve the beef with steamed rice or noodles. Keep those accompaniments separate until serving so the sauce does not soften the beef any sooner than necessary.

Recipe notes & tips

• Cut the steak into even 5 mm strips so the pieces cook at a similar rate.
• Shake off loose starch before the beef goes into the oil.
• Fry the beef in small batches, keeping the strips submerged.
• Drain each batch in a colander while you fry the next.
• Have the vegetables ready to add once the sauce is reheated.
• Serve as soon as the sesame seeds are added for the crispiest texture.

Variations

• Use Worcestershire sauce: Substitute it for the HP sauce as suggested in the ingredient list.
• Adjust the tang: Add vinegar to taste for a sharper glaze.
• Adjust the sweetness: Use sugar to taste to make the sauce less sweet.
• Change the vegetables: Swap the capsicum colours to give the dish a different mix of colour.
• Serve with rice: Add steamed rice alongside to make the dish a fuller meal.

Common mistakes to avoid

• Uneven strips: Cut the steak to a consistent 5 mm thickness so it fries evenly.
• Too much loose starch: Shake excess coating from the beef before frying.
• Crowded wok: Fry in small batches so the strips have room to crisp.
• Overcooking the vegetables: Keep to the brief 20-second frying time for each batch.
• Saucing too early: Mix the beef and vegetables with the sauce just before serving to help retain crispness.

How to store

For best texture, serve immediately. Refrigerate leftovers in a covered container and use within 3 days; reheat in a hot pan or oven until piping hot, noting that the coating will soften.

Frequently asked questions