Twice-Fried Shredded Beef Recipe - Cooking Index
Twice-Fried Shredded Beef Recipe - Cooking Index
| 3/4 lb | 340g / 11oz | Beef sirloin or flank steak |
| Marinade | ||
| 2 tablespoons | 30ml | Dry sherry |
| 2 tablespoons | 30ml | Soy sauce |
| 1 teaspoon | 5ml | Sugar |
| 1 teaspoon | 5ml | Cornstarch |
| Vegetables | ||
| 1 | Carrot (small) | |
| 1 | Green bell pepper | |
| 2 | Celery stalks | |
| 1 | Onion (small) | |
| Sauce | ||
| 2 tablespoons | 30ml | Rice vinegar |
| 1 tablespoon | 15ml | Soy sauce |
| 2 teaspoons | 10ml | Sesame oil |
| 1 teaspoon | 5ml | Sugar |
| 1/2 teaspoon | 2.5ml | Chili oil |
| 1/2 teaspoon | 2.5ml | Cornstarch |
| Vegetable oil - for deep-frying |
Trim and discard excess fat from beef. Cut beef across the grain into 1 1/2-inch matchstick pieces. Combine marinade ingredients in a medium-size bowl. Add beef; stir to coat. Set aside for 30 minutes.
Cut carrot, bell pepper, and celery into 1 1/2-inch matchstick pieces. Thinly slice onion. Set vegetables aside separately.
Combine sauce ingredients in a small bowl and set aside.
Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inches. Place over high heat until oil reaches about 375 degrees. Add beef, half at a time, and deep-fry for 1 minute until browned, turning occasionally. Lift out and drain on paper towels; set aside. Cook remaining beef.
Remove all but 2 tablespoons oil from wok. Reheat oil over high heat until hot. Add carrot and onion; cook, stirring constantly, for 1 minute. Add bell pepper and celery; stir-fry for 1 more minute. Stir in sauce and beef. Cook and toss until well mixed.
This recipe yields 4 to 6 servings.
Source:
Yan Can Cook at http://www.asianconnections.com/yancancook/recipes/)
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