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Crispy Shredded Beef




Source of Recipe


the web


List of Ingredients




300-350g beef steak
2 eggs
1/4 tsp salt
4-5 tbsp plain flour
vegetable oil for deep frying
2 medium carrots, finely shredded
2 spring onions, thinly shredded
1 garlic clove, finely chopped
2-3 fresh green or red chillies, seeded and thinly shredded
4 tbsp sugar
3 tbsp rice vinegar
1 tbsp light soy sauce
2-3 tbsp Chinese Stock or water
1 tsp cornflour

Recipe



1. Cut steak across the grain into thin strips.
Beat eggs in a bowl with the salt and flour, adding a little water if necessary.
Add beef strips to batter and mix well until coated.
2. Heat the oil in a preheated wok until smoking.
Add beef and deep fry for 4-5 minutes, stirring to separate the shreds.
Remove with slotted spoon and drain on absorbent kitchen paper.
3. Add carrots to the wok and deep fry for about 1-1½ minutes, then remove with slotted spoon and drain.
4. Pour off excess oil, leaving about 1 tablespoon in the wok.
Add the spring onions, garlic, chillies and carrots and stir fry for 1 minute.
5. Add the sugar, rice vinegar, light soy sauce and Chinese Stock or water to the wok, blend well and bring to the boil.
6. Stir in corn flour paste and simmer for a few minutes to thicken the sauce.
7. Return the beef to the wok and stir fry until the shreds of meat are well coated with the sauce.