Name: Stir-fry crispy shredded beef with carrot
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Crispy shredded beef with carrot; 1 egg; 1/3 cup (50g) cornflour; 400 gram rump steak, shredded; 1/2 cup (125ml) peanut oil; 2 carrots, cut into matchsticks; 1 clove garlic, finely chopped; 1 birdseye chilli, finely sliced; 2 tablespoon tomato sauce; 2 tablespoon caster sugar; 2 tablespoon chinese black vinegar; 1 tablespoon light soy sauce; 2 green onions (shallots), cut into matchsticks; steamed rice, to serve

Stir-fry crispy shredded beef with carrot

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

Crispy shredded beef with carrot

1 egg

1/3 cup (50g) cornflour

400 gram rump steak, shredded

1/2 cup (125ml) peanut oil

2 carrots, cut into matchsticks

1 clove garlic, finely chopped

1 birdseye chilli, finely sliced

2 tablespoon tomato sauce

2 tablespoon caster sugar

2 tablespoon chinese black vinegar

1 tablespoon light soy sauce

2 green onions (shallots), cut into matchsticks

steamed rice, to serve

Method

Crispy shredded beef with carrot

1.Combine egg and cornflour to form a batter. Season with salt. Stir in beef to coat and set aside for 10 minutes.

2.Heat oil in a wok on high. Cook carrot for 4 minutes, until starting to shrivel and colour. Remove with a slotted spoon, drain on paper towel.

3.Reheat oil. Cook beef in batches for 3-4 minutes, stirring to keep separate, until browned. Remove with a slotted spoon and drain on paper towel. Pour off oil from wok, leaving 1 tablespoon.

4.Reheat wok on high. Add garlic and chilli and stir-fry for 30 seconds. Add beef, carrot and combined tomato sauce, sugar, vinegar and soy sauce and stir to combine. Stir through green onion and serve with steamed rice.

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Ingredients

Method

Crispy shredded beef with carrot

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