Chinese Shredded Beef

Equipment

• Sharp knife
• Mixing bowls
• Deep frying pan or wok
• Tongs
• Paper towels
• Measuring cups and spoons

Ingredients

For the Beef

• 500g flank steak or sirloin steak
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 egg white
• ½ cup cornstarch
• ½ teaspoon white pepper

For Frying

• Vegetable oil for deep frying

For the Sauce

• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons sweet chili sauce
• 1 tablespoon rice vinegar
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated

Vegetables

• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium carrot, julienned
• 3 spring onions, sliced
• 1 red chili, thinly sliced (optional)

Garnish

• Sesame seeds
• Sliced spring onions

Instructions

Step 1: Prepare the Beef

1. Place the beef in the freezer for about 15 minutes to firm it slightly. This makes slicing much easier. Using a sharp knife, cut the beef into thin strips against the grain.
2. Transfer the beef strips to a bowl and add soy sauce, rice vinegar, sesame oil, egg white, and white pepper. Mix thoroughly until the beef is evenly coated.
3. Allow the beef to marinate for 20 minutes. This process helps tenderize the meat and enhances its flavor.

Step 2: Coat the Beef

1. After marinating, sprinkle the cornstarch over the beef strips. Toss well until every piece is lightly coated. The cornstarch creates the crispy texture that makes this dish so irresistible.

Step 3: Prepare the Sauce

1. In a small bowl, combine soy sauce, hoisin sauce, sweet chili sauce, rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger.
2. Whisk until the sugar dissolves and all ingredients are fully blended. Set aside.

Step 4: Fry the Beef

1. Heat vegetable oil in a deep frying pan or wok to 180°C (350°F).
2. Carefully add the coated beef strips in small batches. Avoid overcrowding the pan, as this can lower the oil temperature and reduce crispiness.
3. Fry for 2–3 minutes per batch until golden brown and crispy.
4. Remove the beef using tongs or a slotted spoon and place it on paper towels to drain excess oil.

Step 5: Cook the Vegetables

1. Remove most of the oil from the wok, leaving approximately one tablespoon.
2. Heat the wok over medium-high heat.
3. Add the sliced bell peppers and carrots. Stir-fry for 2–3 minutes until slightly tender but still crisp.
4. Add the spring onions and sliced chili, cooking for another minute.

Step 6: Combine Everything

1. Pour the prepared sauce into the wok with the vegetables.
2. Cook for 1–2 minutes until the sauce begins to bubble and slightly thicken.
3. Return the crispy beef strips to the wok and toss quickly to coat every piece in the sauce.
4. Cook for 1 additional minute, ensuring the beef remains crispy while absorbing the flavors.

Step 7: Serve

1. Transfer the Chinese Shredded Beef to a serving platter.
2. Garnish with sesame seeds and extra spring onions.
3. Serve immediately with steamed jasmine rice, fried rice, or noodles.

Notes

Slice the beef as thinly as possible for authentic restaurant-style texture. Freeze the beef briefly before slicing for cleaner cuts. Maintain oil temperature at 180°C (350°F) for maximum crispiness. Fry in batches to prevent overcrowding. Add extra chili for a spicier version. Serve immediately after cooking to preserve the crispy coating.

Nutrition

Calories: 480 kcal · Protein: 32g · Fat: 24g · Carbohydrates: 28g · Saturated Fat: 6g · Fiber: 3g · Sugar: 12g · Sodium: 980mg