Chinese · Dinner
Crispy Shredded Beef
Julienned beef sirloin coated in seasoned cornstarch, deep-fried twice until shatteringly crisp, then tossed in a glossy sweet-sour sauce of soy, rice vinegar and sugar with carrot, bell pepper and scallion. Finished with chili and sesame seeds, this Chinese takeout-style dry-fried beef is served over steamed rice.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
45.8gProtein
29.7gFat
42.1gCarbs
16.8gSugar
3.1gFiber
1580mgSodium
124mgChol
5.9gSat Fat
720mgPotassium
60mgCalcium
4.3mgIron
2.7mcgVitamin B12
38mgVitamin C
protein-rich
gluten-free-adaptable
sweet-heat
all-time-classics
Instructions
1
Prep
Toss beef matchsticks with salt and dredge thoroughly in cornstarch, shaking off excess, then let sit 10 minutes.
2
Fry
Heat oil to 350°F in a wok over medium-high heat; fry beef in batches 2–3 minutes each until pale golden and firm, then drain on a rack.
3
Fry
Reheat oil to 375°F and fry beef a second time for 1–2 minutes until deep amber and crackly, then drain again.
4
Saute
In a clean skillet over medium heat, sauté minced garlic, ginger and sliced chili in frying oil for 30 seconds until fragrant.
5
Saute
Add julienned carrot, pepper and scallion; sauté over medium-high heat 1–2 minutes until carrot has slight softness but retains bite.
6
Reduce
Stir in soy sauce, vinegar, sugar and sriracha; simmer over medium heat 1–2 minutes until sauce thickens and coats a spoon.
7
Toss
Add fried beef to skillet and toss over high heat 30 seconds until glazed and glistening without softening.
8
Plate
Pile beef onto a plate, drizzle with sesame oil and scatter with sesame seeds to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef sirloin
- 2/3 cup80g cornstarch
- 4 cups950ml vegetable oil for deep-frying
- 1/2 cup60g carrot
- 1/2 cup60g red bell pepper
- 22 scallion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 dried chili
- 3 tbsp46ml soy sauce
- 2 tbsp30ml rice vinegar
- 2 tbsp26g sugar-white
- 2 tsp2 tsp sriracha
- 1 tsp1 tsp sesame oil
- 1 tsp1 tsp sesame seeds
- 1/2 tsp1/2 tsp salt
