Crispy shredded Beef

Home ]


  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


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.

  [ Home ]

If you have a web site and would like to link to this recipe please copy the code below:

© Gavin McArdell 1997-2008. All rights reserved.