Shredded Crispy Beef

By ngteller

Ingredients

• Beef:
• 14oz rump or sirloin steak, trimmed
• 2 eggs, beaten
• 1/2 tsp salt
• 4tbsp cornstarch
• oil for deep-frying
• 2 carrots, finely shredded
• Sauce:
• 2 spring onions, shredded
• 1 garlic clove, finely chopped
• 2 red chilies, shredded
• 1/3 cup sugar
• 3 tbsp black rice vinegar
• 2 tbsp soy sauce

Preparation

Step 1

Cut beef into thin shreds. Combine eggs, salt, and cornstarch, then coat the beef with the batter. Mix well

Fill a wok 1/4 full of oil. Heat oil to 350F, or until a piece of bread fries golden brown in 15 seconds when placed in oil. Cook beef for 3-4 minutes, stirring to separate, then remove and drain. Cook the carrot for 90 seconds, then remove and drain. Pour oil from wok, leaving only 1 tbsp.

Reheat reserved oil over high heat until very hot and stir fry onion, garlic, and chilies for a few seconds. Add sugar, vinegar, and soy and stir to combine. Once combined, add beef and carrots. Stir well and serve with rice.