Golden Crispy Thousand Thread Beef Patty (Kataifi Beef Rolls)

Juicy, savory beef encased in a delicate, shatteringly crisp kataifi shell. These visually stunning rolls are double-fried to golden perfection and finished with a fragrant osmanthus cream.

Ingredients

• 500 g minced beef
• 50 g leek, finely chopped
• 100 g shiitake mushrooms, finely chopped
• 1/2 medium onion, finely chopped
• to taste dry seasonings (salt, pepper, five-spice powder)
• 2 tbsp cornstarch
• 200 g kataifi pastry or shredded dough
• 4 cups frying oil
• 3 tbsp creamy base (mayonnaise or sour cream)
• 1 tbsp clear osmanthus syrup
• optional edible flowers
• optional cherry tomatoes

Instructions

1. 1Prepare the aromatics

   

   Finely chop the leek, shiitake mushrooms, and onions. These aromatic vegetables form the flavor base of the beef filling.

   Tip: Keep your knife sharp to ensure clean cuts, which helps maintain the texture of the vegetables.
2. 2Season the beef mixture

   

   Combine the diced vegetables with the minced beef in a large glass bowl. Add the required dry seasonings and spices to the mixture.

   Tip: Seasoning the meat directly with the vegetables helps the flavors distribute evenly.
3. 3Mix and knead the meat

   

   Add cornstarch to the bowl and mix the meat and vegetable mixture thoroughly by hand. Repeatedly slap the mixture against the sides of the bowl to develop a springy, elastic texture.

   Tip: The slapping technique is essential for achieving a bouncy, cohesive texture in the beef patty.
4. 4Prepare the shredded dough

   

   Lay the shredded dough flat on a clean surface or tray. This will form the crispy exterior layer of the beef patty.

   Tip: Handle the delicate shredded dough gently to prevent it from tearing or tangling.
5. 5Assemble the patty

   

   Place a portion of the seasoned beef mixture onto the center of the bed of shredded dough.

   Tip: Ensure the meat is shaped uniformly so the patty cooks evenly later.
6. 6Wrap the beef

   

   Use a cleaver or flat tool to carefully fold the shredded dough over the meat filling, wrapping it completely to form a log shape.

   Tip: Wrap it securely to ensure the shredded dough covers the filling entirely for a uniform crispy crust.
7. 7First Fry

   

   Once the oil temperature reaches around 160 degrees Celsius, carefully place the shredded dough beef patty into the pan. Use a large slotted spoon to gently lower it in to prevent hot oil from splashing.

   Tip: Make sure the oil is at the right temperature before frying. If its too cold, the dough will absorb too much oil; if too hot, the outside will burn before the meat cooks.
8. 8Baste with Hot Oil

   

   While the patty is frying, constantly use a ladle to scoop up hot oil and pour it over the top of the roll. This helps the shredded dough heat evenly and set its shape quickly.

   Tip: Basting with hot oil ensures the delicate threads on top puff up and become crispy without having to flip the delicate roll immediately.
9. 9Second Fry for Crispiness

   

   Once the patty has set its shape, temporarily remove it from the oil. Increase the heat to raise the oil temperature, then return the patty to the pan for a second fry. Continue frying until the exterior turns a deep, beautiful golden brown.

   Tip: The second fry at a higher temperature forces out excess oil and gives the crust an incredibly crisp, airy texture.
10. 10Slice the Beef Patty

    

    Take the golden brown patty out of the oil and allow it to drain slightly. Transfer it to a cutting board and use a sharp knife or cleaver to slice the crispy beef roll into thick, bite-sized segments.

    Tip: Cut through the crust with a confident, swift motion so the delicate exterior threads dont crumble too much and the juicy filling remains intact.
11. 11Mix the Osmanthus Sauce

    

    Next, prepare the sweet and fragrant osmanthus sauce. In a small metal bowl, combine the creamy base with the clear osmanthus syrup and stir them thoroughly until fully incorporated.

    Tip: The floral sweetness of the osmanthus sauce provides a perfect balance to the rich, savory beef.
12. 12Add the osmanthus sauce

    

    Once the beef segments are fried to a golden brown, carefully pipe small, uniform dollops of the white osmanthus sauce onto the top of each piece to provide a delicate and fragrant finish.

    Tip: Maintain a steady pressure when piping to ensure the dollops are consistent in size and shape.
13. 13Garnish the dish

    

    Add the final touches by carefully placing delicate edible flowers and small, vibrant red tomato wedges onto the beef patties. This garnishing step enhances the visual appeal and adds a fresh texture to the meal.

    Tip: Use tweezers for placing the edible flowers to keep them pristine and avoid bruising the petals.

Storage & Reheating

Burn It Off

Frequently Asked Questions