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Crispy Shredded Chilli Beef

  • Preparation Time10 mins
  • Cooking Time7 mins
  • Serves2
  • DifficultyEasy
2 eggs, beaten
1/2 tsp salt
150g beef (frying steak), thinly sliced strips (0.5-1 cm wide)
Vegetable oil, for deep frying
1 carrot, finely shredded
1 spring onion, shredded
1/2 garlic clove, chopped
1 red chilli, shredded
10g sugar snap peas
2 tbsp Blue Dragon White Rice Vinegar
2 tbsp Blue Dragon Sweet Chilli Dipping Sauce

1. Combine the eggs, salt and cornflour then coat the beef strips.

2. Heat oil to 180°C then deep-fry the beef strips, taking care to add them to the wok one by one. Don't stir for approx. 10 seconds, then stir to ensure the pieces don't stick together. Cook for approximately 6-7 minutes until brown and crispy. Remove them and drain.

3. Using some of the oil from your frying, stir fry the spring onion, garlic, chilli and carrot. Add the sugar, White Rice Vinegar, Sweet Chilli Dipping Sauce and Light Soy Sauce and mix together. Finally, add the beef and toss together.

Useful Tip - When deep frying, leave the wet, battered pieces of meat and vegetables in the oil for 10 seconds or so before stirring. This will ensure the meat and batter don't separate during cooking. Also, cook in small batches to ensure the surfaces of the pieces are fully exposed to the oil.

Recipe courtesy of Blue Dragon

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