Hot−Fried Crispy Shredded Beef
4 eggs
1/2 teaspoon salt
4 oz. corn starch
1 lb. topside of beef, cut into matchstick strips
2 cups vegetable oil
3 medium carrots, scraped and cut into matchstick strips
2 spring onions, cut into 1 inch sections
2 dry red chilies, shredded
3 garlic cloves, crushed
6 teaspoons sugar
2 tablespoons soy sauce
4 tablespoons wine vinegar
Mix together the eggs, salt and cornflour and toss the beef in
this until well coated. Heat the oil in a wok to 350 degree F, or
until a cube of bread browns in 30 seconds, and stir−fry the beef
for 1 1/2 minutes or until crispy. remove and drain on paper towels.
Reheat the oil and deep−fry the carrots for 1 1/2 minutes. Remove
and drain on paper towels.
Pour off most of the oil, leaving about 1 1/2 tablespoons in the
bottom of the wok. Reheat, then add the spring onions, chilies 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.
4 eggs
1/2 teaspoon salt
4 oz. corn starch
1 lb. topside of beef, cut into matchstick strips
2 cups vegetable oil
3 medium carrots, scraped and cut into matchstick strips
2 spring onions, cut into 1 inch sections
2 dry red chilies, shredded
3 garlic cloves, crushed
6 teaspoons sugar
2 tablespoons soy sauce
4 tablespoons wine vinegar
Mix together the eggs, salt and cornflour and toss the beef inthis until well coated. Heat the oil in a wok to 350 degree F, or
until a cube of bread browns in 30 seconds, and stir−fry the beef
for 1 1/2 minutes or until crispy. remove and drain on paper towels.
Reheat the oil and deep−fry the carrots for 1 1/2 minutes. Remove
and drain on paper towels.
Pour off most of the oil, leaving about 1 1/2 tablespoons in the
bottom of the wok. Reheat, then add the spring onions, chilies 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.