Spicy Shredded Beef
The essence of this recipe is that the beef is cut into very fine strips. This is easier to achieve if the piece of beef is placed in the freezer for 30 minutes until it is very firm before being sliced with a sharp knife.
Ingredients
- 225g / 8oz rump or fillet of beef
- 15mI / 1 tbsp each light and dark soy sauce
- 15ml / 1 tbsp rice wine or medium-dry sherry
- 5ml / 1 tsp dark brown soft sugar or golden granulated sugar
- 90mI / 6 tbsp vegetable oil
- 1 large onion, thinly sliced
- 2.5cm / 1in piece fresh root ginger, peeled and grated
- 1-2 carrots, cut into matchsticks
- 2-3 fresh or dried chillies, halved, seeded (optional) and chopped
- salt and ground black pepper
- fresh chives, to garnish
Preparation
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- With a sharp knife, slice the beef very thinly, then cut each slice into fine strips or shreds.
- Mix together the light and dark soy sauces with the rice wine or sherry and sugar in a bowl. Add the strips of beef and stir well to ensure they are evenly coated with the marinade.
- Heat a wok and add half the oil. When it is hot, stir-fry the onion and ginger for 3-4 minutes, then transfer to a plate. Add the carrot, stir-fry for 3-4 minutes until slightly softened, then transfer to a plate and keep warm.
- Heat the remaining oil in the wok, then quickly add the beef, with the marinade, followed by the chillies. Cook over high heat for 2 minutes, stirring all the time.
COOK'S TIP
Remove and discard the seeds from the chillies before you chop them - unless, of cource, you like really fiery food. In which case, you could add some or all of the seeds with the chopped chillies.
Serves 2.