Crispy Shredded Beef
A popular Szechuan beef dish that is served in many Chinese resturants all around the world.
Ingredients
- 12 oz Sirloin steak
- 2 Eggs
- 1/2 tsp Salt
- 4-5 tbsp Flour
- Vegetable oil, for frying
- 2 medium carrots, shredded
- 2 Green onions, thinly sliced
- 1 clove Garlic, minced
- 2-3 red Thai chilies, seeded and thinly sliced into long strips
- 4 tbsp Sugar
- 3 tbsp Rice vinegar
- 1 tbsp Soy sauce
- 2-3 tbsp Shaoxing Wine
- 1 tsp Cornstarch paste, (1 part cornstarch to 1 ½ parts water)
Instructions
- In a small bowl, combine sugar, rice vinegar, soy sauce and shaoxing wine. Set aside.
- In another small bowl combine cornstarch with 1 ½ teaspoons water. Stir and set aside.
- 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, shreds.
- Beat the eggs in a bowl with the salt and flour, adding a little water if needed.
- Add the beef strips to the egg mixture 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 beef shreds and fry for 4-5 minutes, stirring to separate the strips.
- Remove cooked beef with a slotted spoon and drain on 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 drain on another absorbent paper towel.
- 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.
- Serve hot over cooked white rice.