Crispy Shredded Beef

[valorstaff]

Hi

I am a chef but there is one recipe that I cannot get right. Does anyone know how to make crispy beef just like they do in Chinese restaurants???
You would be a friend for life if you could help.
Thanks:):)

[sheplovr]

Hi and Welcome to Dog Forum.
Is this it or about it?

Crispy Shredded Beef Szechuan Style - Chinese Recipehttp://www.justgreatrecipes.com/images/1.gifCrispy Shredded Beef Szechuan Style 1 1/3 lb. flank steak 1/2 c. shredded celery 1/2 c. shredded carrot 1/2 c. (1 inch) sections green onion 1 tbsp. chopped ginger root 1 tbsp. chopped garlic 2 tbsp. hot bean paste 1 tsp. cooking wine 1 tsp. salt 3 tbsp. sugar 2 tbsp. vinegar 1 tbsp. sesame oil 4 c. frying oil (peanut or vegetable) Cut flank steak into shreds, then heat 4 cups oil for deep frying; deep fry steak over high heat for 1 minute; remove and drain about 1 minute. Reheat oil and refry steak for about 5 minutes until very dry; then add carrot, celery, green onion together and stir fry for 5 seconds. Remove and drain. Remove oil, reheat pan, then add chopped ginger, garlic, wine, hot bean paste, vinegar, salt, sugar; mix very well, then add steak with celery, carrot, onion; mix well, then add sesame oil. emove to serving plate. Serve.

[sheplovr]

300-350g
2 eggs
1/4 tsp salt
4-5 tbsp plain flour
vegetable oil for deep frying
2 medium carrots, finely shredded
2 spring onions, thinly shredded
1 garlic clove, finely chopped
2-3 fresh green or red chillies, seeded and thinly shredded
4 tbsp sugar
3 tbsp rice vinegar
1 tbsp light soy sauce
2-3 tbsp Chinese Stock or water
1 tsp cornflour

Recipe



1. Cut steak (http://recipecircus.com/recipes/gijane/MEATS/Crispy_Shredded_Beef.html#) across the grain into thin strips.
Beat eggs in a bowl with the salt and flour, adding a little water if necessary.
Add beef strips to batter and mix well until coated.
2. Heat the oil in a preheated wok until smoking.
Add beef and deep fry for 4-5 minutes, stirring to separate the shreds.
Remove with slotted spoon and drain on absorbent kitchen paper.
3. Add carrots to the wok and deep fry for about 1-1½ minutes, then remove with slotted spoon and drain.
4. Pour off excess oil, leaving about 1 tablespoon in the wok.
Add the spring onions, garlic, chillies and carrots and stir fry for 1 minute.
5. Add the sugar, rice vinegar, light soy sauce and Chinese Stock or water to the wok, blend well and bring to the boil.
6. Stir in corn flour paste and simmer for a few minutes to thicken the sauce.
7. Return the beef to the wok and stir fry until the shreds of meat are well coated with the sauce.


Hope one of these is what your looking for, going to try one myself...:)