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In a previous question, I was wondering how I made my crispy beef crispier. I would link to it, but the forum doesn't trust me yet - doh! Anyway... http://www.discusscooking.com/forums/f17/how-do-i-make-my-crispy-beef-more-crispy-59385.html From making a slightly different recipe, I was...

Ah yes, I suspected this may be the case. I found though that if I fried it for too long it started to get burnt bits. Maybe my oil needs to be hotter and I need to fry it for less time? Not sure... Also, does it matter what type of oil you use?

I have a simple method for cooking Vietnamese crispy beef. Prepare a quick marinade with rice wine, palm sugar, fish sauce, etc, and add two beaten eggs; then take some fillet beef, coat in the mixture, dry it slightly then dust in cornflour and deep fry in oil. The meat is nice and tender and...