Recipe: Crispy Shredded Beef


400g rump or sirloin steak (trimmed)

2 eggs, beaten

1/2 Tsp salt

4 Tbsp cornflour (cornstarch)

oil for deep frying

2 carrots, finely sliced

1 small onion finely chopped

1 garlic clove

2 cm finger of fresh ginger

2 red chillies, shredded

4 Tbsp caster (superfine) sugar

3 Tbsp Chinese black rice vinegar

2 Tbsp light soy sauce


Cut the beef into thin shreds.  Combine with eggs, salt and cornflour, then coat the shredded beef in the batter.  Mix well.

Fill a wok to 1/4 full of oil.  Heat the oil to 180 degrees C (350 F), or until a piece of bread fries golden brown in 15 seconds when dropped into the oil.   Cook the beef for  3 -4 mins, stirring to separate, then remove and drain.  Pour the oil from the wok, leaving 1 Tbsp.

Reheat the reserved oil over a high heat until very hot and stir fry the onion, garlic, ginger and chilli for a few seconds.  Add the beef, carrot, sugar, vinegar and soy sauce.  Stir to combine.