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Ingredients
Serves 4 people
- 12-14 oz (350-400g) Beef steak
- 2 eggs, beaten
- 1/2 teaspoon salt
- 4-5 tablespoons cornflour
- oil for deep frying
- For the sauce:
- 2 medium carrots, finely shredded
- 2 spring onions, fienly 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
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Method
| thinly cut the beef into matchstick size 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 a hot oil (190/375) for 4-5 minutes, stir to separate the pieces, remove and drain. Deep fry the carrots for 1-2 minutes, pour off the excess oil, leaving about 1 tablespoon in the wok, add the spring onion, garlic and chilli, stir fry for about 1 minute, now add the sugar, vinegar, and soy sauce and the beef. Blend well so that each beef shred is coated with the sauce. Serve Hot. |
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© Gavin McArdell 1997-2008. All rights reserved.
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