Fried crispy shredded beef
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs | |
| ½ | teaspoon | Salt |
| 100 | grams | (4 oz) cornflour |
| 450 | grams | (1 lb) topside of beef, cut into very thin strips |
| 600 | millilitres | Vegetable oil |
| 3 | mediums | Carrots, scraped and cut into julienne strips |
| 2 | Spring onions, cut into 2.5 cm sections | |
| 2 | Chillies, shredded | |
| 3 | Garlic cloves, crushed | |
| 6 | teaspoons | Sugar |
| 2 | tablespoons | Soy sauce |
| 4 | tablespoons | Wine vinegar |
Directions
1. Mix together the eggs, salt and cornflour and toss the beef in this until well coated. Heat the oil in a wok to 180 degree C or 350 degree F, or until a cube of bread browns in 30 seconds, and stir-fry the beef for 1½ minutes or until crispy. remove and drain on paper towels.
2. Reheat the oil and deep-fry the carrots for 1 ½ minutes. Remove and drain on paper towels.
3. Pour off most of the oil, leaving about 1 ½ tablespoons in the bottom of the wok. Reheat, then add the spring onions, chillis and garlic.
Stir-fry together for about 30 seconds over the heat then add the sugar , soy sauce and vinegar. Return the meat and carrots to the sauce. toss over the heat and serve.
TNT: Imran C.
Posted to EAT-L Digest 10 Jan 97 From: "Imran C." <imranc@...> Date: Sat, 11 Jan 1997 15:30:51 +1000