Anthony Lin saw this dish served in many Chinese restaurants in India. Although most chefs coat the meat in a thick batter, he prefers a light veil of flour. When fried, the beef turns extra crispy. Anthony coats the thin slices with a glaze spiked with lots of ginger and a kick of chile. His customers love the crispy, sweet, and spicy character of the dish. I serve it with hot rice and a green salad dotted wi
