Deep Fried Hot Beef Shreds Recipes

CRISPY CHILLI BEEF

Steps:

• Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
• Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
• Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
• Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
• Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
• Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
• Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.

STIR-FRIED HOT BEEF SHREDS

Steps:

• 1. Shred beef. Add soy sauce and sherry and toss. 2. Peel and shred carrots. Shred celery and ginger root. 3. Heat oil. Add beef and stir-fry until it begins to brown. Remove from pan. 4. Heat remaining oil. Add shredded ginger root and stir-fry a few times. Add hot pepper flakes and stir-fry a few times. Add carrots and stir-fry 1/2 minute. Add celery and stir-fry 1/2 minute more. 5. Add salt. Return beef and stir-fry only to reheat. Serve at once. NOTE: The vegetables in this dish should be quite crisp. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED HOT BEEF SHREDS

Steps:

• 1. Cut beef against the grain, then shred. Shred celery. Crush chili pepper. 2. Blend cornstarch, salt and egg white. Add to beef and toss gently to coat. Meanwhile, heat oil. 3. Place beef in a wire basket or strainer. Immerse in oil, deep-fry 1 minute then lift out. Reheat oil and deep-fry 1 minute more. Repeat process a third time, then drain beef on paper toweling. 4. Heat remaining oil. Add celery and chili pepper. Stir-fry a few times to soften slightly. Stir in soy sauce, sugar and hot pepper oil. Stir-fry until celery is translucent (about 2 minutes). 5. Stir in beef shreds only to reheat. NOTE: This Szechwanese dish may be served over rice or boiled rice-flour noodles. (The triple-frying makes the meat dark and chewy.) The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.