Crispy Shredded Beef
A popular and classic Chinese restaurant takeout dish. Easy to make at home super crunchy crispy shredded beef with a Cantonese style sweet and sour savoury sauce.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1 kg sirloin steak ((also called porterhouse steak). Substitute with rump steak if preferred.)
- 1 small red capsicum (finely julienned)
- 1 small carrot (finely julienned)
- some rice bran oil (for deep frying)
- steamed basmati rice (to serve)
- 3/4 cup potato starch
- 1/4 cup chickpea flour
- 2 clove garlic (finely grated)
- 1 inch ginger (finely grated)
- 1/4 cup coconut aminos
- 2 tbsp medium dry sherry
- 2 tsp potato starch
- 1/2 tsp baking soda ((bicarbonate of soda))
- 1/3 cup coconut aminos
- 3 tbsp honey (melted in microwave for 20 seconds)
- 2 tbsp rice wine vinegar
- 2 tbsp medium dry sherry
- 1 tbsp potato starch (mix well with 2 tablespoons water)
- 2/3 cup water
- 1 spring onion ((shallot) thinly sliced)
Instructions
- 1
Trim and thinly slice the beef against the grain into 1 cm/0.4 inch wide strips. Then slice the beef strips in half again lengthwise.
- 2
Place all the beef strips in a large bowl. Marinate with all the marinade ingredients. Mix and combine well. Set aside on benchtop for 30 minutes.
- 3
Mix and combine the potato starch and chickpea flour together. Place marinated beef strips in a large baking tray.
- 4
For the first coating, gradually coat the marinated beef strips well with 1/2 of potato starch and chickpea flour mixture. Rub and mix well.
- 5
Then for the second coating, gradually coat the beef strips again with the remaining 1/2 of potato starch and chickpea flour mixture. Rub and mix well.
- 6
Ensure all beef strips are separated. Shake off any excess flour just before deep frying.
- 7
Add rice bran oil up to 1/3 of a non-stick wok and preheat to 180C or 350F. For the first fry, deep fry the coated beef strips for 1 ½ mins. Deep fry in 3 to 4 batches.
- 8
Remove beef strips onto a baking tray lined with kitchen paper towel to drain the oil. Let the beef strips cool for 5 minutes.
- 9
For the second fry, heat up the rice bran oil again to 190C or 375F. Deep fry the beef strips for 30 seconds only. Deep fry in 3 to 4 batches.
- 10
Remove beef strips onto a baking tray lined with kitchen paper towel to drain the oil.
- 11
Heat up a non-stick wok to medium heat. Add all the sauce ingredients except the potato starch mixture and water.
- 12
Once the sauce comes to a rolling boil, add in the potato starch mixture and water. Then add in the red capsicum and carrot to the sauce. Add in some spring onion. Stir and mix briefly until sauce has thickened. Turn off the heat. Set aside in a medium bowl.
- 13
Add the cooked beef strips to a large mixing bowl. Then pour in the sauce. Coat and combine well.
- 14
Garnish with some spring onion (shallot). Serve immediately with steamed basmati rice.