CRISPY SHREDDED BEEF

Serves 4.

Preparation & cooking time: 25–30 mins.

350–400g (12–14oz) beefsteak (topside rump)

2 eggs, beaten

½ teaspoon salt

4–5 tablespoons cornflour

oil for deep-frying

For the sauce:

2 medium carrots, finely shredded

2 spring onions, thinly shredded

1–2 cloves garlic, finely chopped

2 fresh red or green chillies, seeded and thinly shredded*

4 tablespoons caster sugar

3 tablespoons rice vinegar

2 tablespoons light soy sauce

Thinly cut the beef into matchstick shreds. Make a batter with the eggs, salt and cornflour, then coat the shredded beef with this batter. Mix well.

Deep-fry the beef in hot oil (190°C/375°F) for 4–5 minutes, stir to separate the pieces, remove and drain. Deep-fry the carrots for 1½ minutes, pour off excess oil, leaving about 1 tablespoon in the wok or pan, add the spring onions, garlic and chilli, stir-fry for about 1 minute, now add the sugar, vinegar and soy sauce with the beef. Blend well so that each beef shred is coated with the sauce. Serve hot.

*Always handle fresh hot chillies with great care.

hancheng

See author's posts