\n\t\t $\"\"$ \n\t<\/div>\n<\/div>\n

\n I offer you my recipe for crispy beef with caramel and pepper. The meat stays crispy thanks to a trick I discovered in Vietnam, even if this recipe is much more inspired by one I tasted in China. The sauce is delicious, sweet and well peppered. Every time I make this recipe, people are surprised by the incredible texture and inimitable flavor. It’s always a hit at a dinner party. It’s up to you! \n<\/div>\n

\n INGREDIENTS:
\n\t<\/h2>\n
\n
\n
\n 400 g beef entrecote\n\t\t\t<\/li>\n
\n 2 egg whites\n\t\t\t<\/li>\n
\n salt\n\t\t\t<\/li>\n
\n pepper\n\t\t\t<\/li>\n
\n sugar\n\t\t\t<\/li>\n
\n 5 fragrances\n\t\t\t<\/li>\n
\n tapioca starch\n\t\t\t<\/li>\n<\/ul><\/div>\n<\/div>\n
\n
\n\t\t
\n Caramel and pepper sauce:
\n\t\t<\/strong>
\n\t<\/h4>\n
\n
\n 140 g sugar\n\t\t<\/li>\n
\n 340 ml water\n\t\t<\/li>\n
\n 2 cloves of garlic\n\t\t<\/li>\n
\n 1 c. nuoc m\u00e2m coffee\n\t\t<\/li>\n
\n 4 c. coffee soy sauce\n\t\t<\/li>\n
\n 4 c. coffee oyster sauce\n\t\t<\/li>\n
\n ground black pepper\n\t\t<\/li>\n
\n 4 c. coffee rice flour\n\t\t<\/li>\n<\/ul>\n<\/div>\n
\n
\n INSTRUCTIONS
\n\t<\/h3>\n
\n
\n For this recipe, you will need to make a dry caramel. Don’t panic, it’s very easy! Place the wok (or pan) over fairly high heat. Pour in a quarter of the sugar.\n\t\t<\/div>\n<\/p><\/div>\n
\n
\n Shake the wok to spread the sugar.\n\t\t<\/div>\n
\n It will start to melt. You can turn the heat down or up as needed.\n\t\t<\/div>\n
\n When everything has melted, pour in an extra quarter.\n\t\t<\/div>\n
\n Shake again to spread it out.\n\t\t<\/div>\n
\n Repeat until all the sugar has been added. You should get a nice caramel.\n\t\t<\/div>\n
\n Then pour in the water.\n\t\t<\/div>\n
\n The caramel will blister underneath.\n\t\t<\/div>\n
\n Let heat until all caramel is dissolved. Then add the crushed garlic cloves in a garlic press. \n\t\t<\/div>\n
\n Add the nuoc m\u00e2m and the soy sauce.\n\t\t<\/div>\n
\n Oyster sauce. Let cook for 3-4 minutes. Pepper well, because that’s the idea of the recipe!\n\t\t<\/div>\n
\n Pour the rice flour into a small bowl. \n\t\t<\/div>\n
\n Pour in a little water to dissolve the flour.\n\t\t<\/div>\n
\n Mix well and pour into the sauce. Stir the contents of the wok immediately.\n\t\t<\/div>\n
\n Bring to a boil over low heat. The sauce will thicken.\n\t\t<\/div>\n
\n For the meat: remove the fat. \n\t\t<\/div>\n
\n I use a meat tenderizer for this recipe. It is very effective.\n\t\t<\/div>\n
\n If you have one, prick the meat all over on both sides.\n\t\t<\/div>\n
\n Then cut it into bite-sized pieces.\n\t\t<\/div>\n
\n Pour it into a bowl with the egg whites. Add salt and pepper, and two or three good pinches of sugar and 5 flavors. \n\t\t<\/div>\n
\n Mix well. Pour a generous amount of tapioca starch into another container.\n\t\t<\/div>\n
\n Drop the pieces into the starch with one hand, and with the other coat them with starch.\n\t\t<\/div>\n
\n Do the same for all the meat. \n\t\t<\/div>\n
\n Leave to rest for 10-15 minutes. Heat a wok (or pan) of oil to 180\u00b0C. Pour in some of the meat and let the pieces brown.\n\t\t<\/div>\n
\n When they do, remove them from the oil and set them aside while you fry the rest.\n\t\t<\/div>\n
\n When all the meat is cooked, pour it into the hot sauce wok.\n\t\t<\/div>\n
\n Heat over low heat and coat well.\n\t\t<\/div>\n
\n Serve immediately with white rice and a little pepper! \n\t\t<\/div>\n<\/p><\/div>\n<\/div>\n
<\/div>
\n
$\"\"$ <\/div>\n<\/div>\n
Crispy beef with caramel and pepper<\/h2>\n
<\/div>\n\n
<\/div>\n
I offer you my recipe for crispy beef with caramel and pepper. The meat stays crispy thanks to a trick I discovered in Vietnam, even if this recipe is much more inspired by one I tasted in China. The sauce is delicious, sweet and well peppered. Every time I make this recipe, people are surprised by the incredible texture and inimitable flavor. It's always a hit at a dinner party. It's up to you! <\/span><\/div>\n
<\/div>\n