Crispy shredded beef







Cook Time

100-105 Min


  • 2 eggs
  • 1⁄4 teaspoon salt
  • 4 tablespoons plain flour
  • 350g/12oz beef rump steak, cut into thin strips
  • vegetable oil for deep frying
  • 2 carrots, finely shredded
  • 2 spring onions, thinly shredded
  • 1 garlic clove, finely chopped
  • 3 small fresh red chillies, seeded and thinly sliced
  • 4 tablespoons granulated sugar
  • 3 tablespoons rice vinegar
  • 1 tablespoon light soy sauce
  • 2 tablespoons beef stock
  • 1 teaspoon cornflour
  • Beat the eggs in a bowl with the salt and flour, adding a little water if necessary to make a batter.
  • Add the beef to the batter, and mix well until coated.
  • Heat a wok over a high heat, then add the oil and heat until smoking. Add the beef and deep-fry for 5 minutes, stirring to separate the strips. Remove with a slotted spoon, and drain on kitchen paper.
  • Add the carrots to the wok, and deep-fry to about 1–1 1⁄2 minutes, then remove with a slotted spoon and drain on kitchen paper.
  • Pour off the excess oil, leaving about 1 tablespoon in the wok. Add the spring onions, garlic, chillies and deep-fried carrots, and stir-fry for 1 minute. Add the sugar, vinegar, soy sauce and stock to the wok, and bring to the boil. Stir in the cornflour, and simmer for a few minutes to thicken the sauce.
  • Return the beef to the wok, and stir until well coated with the sauce. Serve immediately.
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