Crispy Shredded Beef

Updated at: Fri, 25 Oct 2024 23:15:47 GMT

Step 1

cut the steak across the grain into thin strips. Beat the eggs in a bowl with the salt and flour, adding a little water if necessary. Add the beef strips to the batter and mix well until coated.

Step 2

Heat the oil in a preheated wok until smoking. Add the beef strips and deep-fry for 4-5 minutes, stirring to separate the shreds. Remove with a slotted spoon and drain on paper towel.

Step 3

Add the carrots to the wok and deep-fry for about 1-1 1/2 minutes, then remove with a slotted spoon and drain.

Step 4

Pour off the excess oil, leaving about 1 tbsp in the wok. Add the scallions, garlic, chilies, and carrots and stir fry for 1 minute.

Step 5

Add the sugar, rice vinegar, soy sauce, and the beef broth to the wok, blend well, and bring to a boil.

Step 6

Mix together the cornstarch and water and then stir into the wok and simmer for a few minutes to thicken the sauce.

Step 7

Return the beef to the wok and stir until the shreds of meat are well coated with the sauce. Serve over rice.

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