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Crispy shredded beef

by Christina Julia

Crispy shredded beef

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 eggs
  • 1⁄4 teaspoon salt
  • 4 tablespoons plain flour
  • 350g/12oz beef rump steak, cut into thin strips vegetable oil for deep-frying
  • 2 carrots, finely shredded
  • 2 spring onions, thinly shredded
  • 1 garlic clove, finely chopped
  • 3 small fresh red chillies, seeded and thinly sliced
  • 4 tablespoons granulated sugar
  • 3 tablespoons rice vinegar
  • 1 tablespoon light soy sauce
  • 2 tablespoons beef stock
  • 1 teaspoon cornflour


  • Beat the eggs in a bowl with the salt and flour, adding a little water if
    necessary to make a batter.
  • Add the beef to the batter, and mix well until coated.
  • Heat a wok over a high heat, then add the oil and heat until smoking.
    Add the beef and deep-fry for 5 minutes, stirring to separate the strips.
    Remove with a slotted spoon, and drain on kitchen paper.
  • Add the carrots to the wok, and deep-fry to about 1–11⁄2 minutes, then
    remove with a slotted spoon and drain on kitchen paper.
  • Pour off the excess oil, leaving about 1 tablespoon in the wok. Add the
    spring onions, garlic, chillies and deep-fried carrots, and stir-fry for
    1 minute. Add the sugar, vinegar, soy sauce and stock to the wok, and
    bring to the boil. Stir in the cornflour, and simmer for a few minutes to
    thicken the sauce.
  • Return the beef to the wok, and stir until well coated with the sauce.
    Serve immediately.

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