Crispy Shredded Beef

Crispy Shredded Beef

Serves 4

Ingredients:

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

Preparation:

2• 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 for 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.