RAINBOW STEAK. What a name. A top tier Chinese dish. I honestly don’t think anyone makes it crispier than us. Customers of mine please comment and tell them “we the best” like @djkhaled Ingredients: 200g Beef Topside 1 tsp of chicken powder 1 tsp of Yum Yum 1/2 tsp of salt 1/2 tsp of sugar 1/4 tsp baking soda 1/2 tsp of white pepper 1 tbs Cooking Oil 2-3 tbs water 2 tbs cornstarch 1 tsp sesame oil 1 tsp cooking wine Wet batter: 100g corn starch 200g self raising flour 300ml water Sauce: 150ml sweet and sour sauce 150ml sweet chilli sauce Method 1. Measure 200G of sliced beef and combine with water and baking soda. 2. Massage beef with left hand till water is mostly absorbed. 3. Add all the seasonings and give it another mix. 4. Add starch to the beef and give it another thai massage for 1min. 5. Let beef sit in fridge for 30mins, if water is absorbed and looks dry, add more water. If it is too wet, add a tiny bit of starch to combine. 6. Add chinese cooking wine, sesame oil and oil to the beef 7. This is ready to be cooked the next day or you can place in freezer for up to a month. 8. Add velveted beef into wet batter and mix till evenly coated. 9. Slowly place coated beef into corn flour separate it until every piece is covered. 10. Fry in canola or vegetable oil at 200 degrees Celsius for 7mins or until crispy. 11. Toss in your sauce and you’ll have a restaurant quality Rainbow steak. #rainbowbeef #steak #chinesefood #cooking #yumyum #cantonese