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

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