Crispy Shredded Beef

I love good Chinese food! The problem is finding a good Chinese restaurant that consistently serves up delicious food at a reasonable price. The hunt continues but in the meantime I am serving up some darn tasty Chinese dinners from my very own kitchen and you can too.

This crispy beef recipe comes together quickly using basic wholesome ingredients. The best thing when you are cooking at home is that you know exactly what is going into your meal. No MSG or hidden fat or loads of sugar.

I am lucky to have an asian supermarket just up the street from where I live. I was able to find the red Thai chilies I needed to make this recipe. The local supermarkets didn’t have them. I was looking for fresh but they were sold out so I ended up purchasing them frozen. What’s nice is that I can use the rest later for other recipes without having to make a special trip to the store for more.

When cooking a stir fry it’s important to have all the ingredients prepped and ready to go once you start cooking on the stove. You will be cooking over high heat and if you take time to slice and dice ingredients while you are cooking, whatever you have on the stove will be a burnt crisp by the time you prepare the next ingredient to add to the pan.

This dish is delicious served over rice. Since the rice takes the longest to cook, you will want to get it cooking on the stove first thing.

Do you struggle to get white rice cooked right? Learn how to easily make it on the stovetop. No special tools required.

How to Cook Rice

One you have the rice going it’s time to get all the ingredients for this meal prepped.

In a small bowl, combine sugar, rice vinegar, soy sauce and Shaoxing cooking wine. Set aside.

In another small bowl combine cornstarch with 1 ½ teaspoons water. Stir and set aside.

Shred carrots.

Mince garlic, slice green onions, remove seeds from Thai chilis and slice thinly.

Set out two plates lined with paper towels. One to use later for the beef and one to use later for the carrots.

Using a sharp knife, thinly slice the Top Sirloin beef across the grain into very thin strips.

Beat the eggs in a bowl with the salt and flour, adding a little water if needed to make a batter. Stir with a fork until all the lumps are gone.

Add the beef strips to the egg batter and stir together until beef is well coated with the egg batter.

Heat ¼ inch of oil over high heat in a large skillet.

Add the beef shreds and fry for 4-5 minutes, stirring to separate the strips.

Remove cooked beef with a slotted spoon and drain on one of the plates lined with absorbent paper towels. 

Add the shredded carrots to the pan and fry for about 1 to 1 ½ minutes.

Remove carrots from the pan with a slotted spoon and allow to drain on the second paper towel lined plate.

Pour off excess oil until only a tablespoon of oil remains in the pan.

Add the green onions, minced garlic, sliced chilies and return shredded carrots to the pan. Stir fry for 1 minjute.

Add soy sauce, rice vinegar, sugar water mixture to the pan. Blend well and bring to a boil.

Stir in the cornstarch mixture and simmer for a few minutes to thicken the sauce.

Return the beef to the pan and stir until the shreds of meat are well coated with the sauce and heated through.

Serve immediately with cooked white rice.

Once you have all the ingredients prepped and ready to go it only takes a few minutes to stir fry them. The sauce is so tasty and really makes this dish outstandingly delicious!!!

This recipe is definitely worth trying. We loved this meal!