CHINESE CRISPY SHREDDED BEEF – Serves 2-3
Have everything ready to go before starting to cook. (These are Australian tablespoons)
3 tbsp cornflour
2 tsp of 5-spice powder (I made up some fresh)
Approx 300g rump steak, sliced thinly across the grain
2 eggs, beaten
Heat oil to 190C.
Make up the batter by placing cornflour and 5-spice powder in a medium bowl.
Make a well in the centre and add the beaten eggs. Whisk with a balloon whisk to form a smooth, lump free batter.
Dust meat with a little cornflour, then add to the batter and stir well to coat beef.
Using tongs, pick up strips of the beef from the batter and drop individually into the hot oil, cook in batches for approx 4-5 minutes until golden brown and crispy.
Drain on kitchen paper and keep warm whilst making the sauce.
TIP: You can prepare the beef in advance and keep refrigerated until required, then warm though in the sauce when ready.
Sauce
A carrot cut into matchsticks
A bunch of spring onions, cut into approx 1cm slices
2 cloves of garlic, crushed
2 cm piece of ginger, grated
1 red chilli, deseeded and finely chopped
2 tsp caster sugar
2 tbsp rice vinegar
1 ½ tbsp light soy sauce
Cornflour paste (3 tsp cornflour, mixed with 2 tbsp cold water)
In a wok heat 1 tbsp of vegetable or peanut oil.
Add carrot and stir fry for a min or so.
Add the spring onions, garlic, ginger and chilli. Stir fry again for a couple of minutes and then add the rest of the ingredients.
Once the sauce is quite thick, quickly add the beef and stir well to coat in the sauce and heat through. Serve immediately.
(if not too much sauce, add a little water and mix through).
I will add that there's not a lot of sauce, more a coating on the meat and veg. I did add a little water, probably around 3 tbs at the end just to loosen it up a little, and it still had lots of flavour
