Twice-Fried Shredded Beef
By á-174942
Ingredients
- MARINADE:
- 3/4 pound beef sirloin or flank steak
- 2 tablespoons dry sherry
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- VEGETABLES:
- 1 small carrot
- 1 green bell pepper
- 2 celery stalks
- 1 small onion
- SAUCE:
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon chili oil
- 1/2 teaspoon cornstarch
- Vegetable oil for deep-frying
Details
Servings 4
Preparation
Step 1
Trim and discard excess fat from beef. Cut beef across the grain into 1 1/2-inch matchstick pieces. Combine marinade ingredients in a medium-size bowl. Add beef; stir to coat. Set aside for 30 minutes.
Cut carrot, bell pepper, and celery into 1 1/2-inch matchstick pieces. Thinly slice onion. Set vegetables aside separately.
Combine sauce ingredients in a small bowl and set aside.
Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inches. Place over high heat until oil reaches about 375 degrees. Add beef, half at a time, and deep-fry for 1 minute until browned, turning occasionally. Lift out and drain on paper towels; set aside. Cook remaining beef.
Remove all but 2 tablespoons oil from wok. Reheat oil over high heat until hot. Add carrot and onion; cook, stirring constantly, for 1 minute. Add bell pepper and celery; stir-fry for 1 more minute. Stir in sauce and beef. Cook and toss until well mixed.
This recipe yields 4 to 6 servings.
You'll also love
- Sauerkraut, Mushroom, And Barley... 0/5 (0 Votes)
- Coconut-Crusted Tempeh 0/5 (0 Votes)
- Veal Scallopini With Mushrooms And... 0/5 (0 Votes)
- Beef Birds - {Uccelletti Scappati} 0/5 (0 Votes)
Review this recipe