Andrew Wong severs up a tasty and lighter Chinese crispy chilli beef dish on Saturday Kitchen.

The ingredients for the crispy chilli beef are: 300g beef rump, vegetable oil, for deep-frying, 3-4 tbsp cornflour, for coating, pinch chilli flakes, large pinch toasted sesame seeds and viola flowers, available online (optional), to garnish.

For the beef marinade: 2 tsp light soy sauce, 1 tsp Shaoxing rice wine, 7g potato starch and 1g baking powder.

For the pickled carrot: 50g carrot, cut into very fine strips,180ml Chinese red vinegar, 4 tbsp light soy sauce, 1 tbsp chilli oil, 1 tsp sugar, 1 tsp sesame oil, 1 tsp chilli flakes and 8g pickled red chilli, chopped.

For the five-spice salt: 1 tsp Chinese five-spice powder and ½ tsp salt.

For the sauce: 250g sugar, 5 tbsp Chinese red wine vinegar, 5 tbsp malt vinegar and 1 star anise.

For the batter: 250g plain flour, 50g tapioca flour, ½ tsp baking powder, ½ tsp xanthan gum and sparkling mineral water, chilled.