Crispy shredded beef authentic recipe2017-04-23
- Servings : 2 - 4
- Prep Time : 60m
- Cook Time : 20m
- Ready In : 1:20 h
Crispy shredded beef.
This is a recipe I learnt to make from a chef in a Chinese restaurant.
It is a bit of an effort with quite a few steps but it is worth it. It is delicious sweet, spicy and very authentic.
The best tip I can give is make sure you do all the prep work before you start cooking the final dish.
The strips of beef are cooked in two separate stages, the first is only cooked enough to set the thin batter, you can do this stage well in advance.
You do not necessarily need a deep fat fryer to make crispy shredded beef, you can use a deep saucepan but it does help to keep the oil at the right temperature.
The ingredients for the sauce are readily available from most Chinese supermarkets and online.
My recipe for ginger garlic paste is here.
Try to stick to the Yeo brand of chilli sauce if possible, it has just the right balance of spicy and sweet.
I have included images in the slider above to help you.
- 400gm Thin sliced beef.
- 1/2 Of a red pepper cut into chunks.
- 1/2 Of a yellow pepper cut into chunks.
- 4 Spring onions sliced diagonally.
- 1 Teaspoon ginger garlic paste (link to recipe above)
- 150ml Yeo's sweet chilli sauce
- 50ml Tomato ketchup.
- 1 Tablespoon granulated sugar.
- 1 Cup plain flour.
- 2 Tablespoons cornflour.
- 1/2 teaspoon of salt.
- Vegetable oil for frying and stir-frying.
Take the thin sliced beef and cut across the grain into thin strips (see image in the slider) and set aside.
Make a thin batter. In a bowl add the plain flour the cornflour and salt. Now add cold water a bit at a time until you have a batter that just clings to the beef. it will be quite thin but not watery. (see image in the slider above)
Add the beef a strip at a time so that it does not stick together. Leave the beef in the batter for at least 30 minutes. This step will allow the beef to absorb some of the batter.
Heat the deep frying oil to 150 Celsius 300 Fahrenheit. Deep fry the strips a few at a time just until the batter has set. We are not looking to fully cook the beef at this stage. (it does not matter if some of the batter comes off) Remove and drain on absorbent paper and allow to cool. (see image in the slider above)
Now make the sauce ready for cooking. In a small jug add the chilli sauce the tomato ketchup and the sugar. Stir until the sugar has dissolved and no granules remain.
Increase the deep frying oil temperature to 180 Celsius 350 Fahrenheit. Place the beef into the basket and get ready to drop into the hot oil. Drop the beef into the fryer and fry until crisp don't burn it. (see image in slider above) remove from the oil and allow to drain.
Ready.... Lets cook. Place the wok on a high heat and add a glug of vegetable oil add the ginger garlic paste and stir immediately. Add the chopped peppers spring onions stir-fry for few seconds. Pour in the sauce and bring to a rapid boil stirring constantly. (see image in slider above)
Add the beef and stir-fry briskly to coat the beef. Serve!