Thursday, September 22, 2011

Crispy Shredded Sichuan Beef Recipe

Ever since I ate at Peking Garden at Greenbelt 5, Makati (Philippines), I cannot stop thinking about how to make that super crispy and delicious shredded beef that they serve in their own crunchy bread.  I finally figured out how to make it with the help of may parents a few months ago.  I have to tweak a few ingredients since I cannot get a whole lot here in the US but it taste really good!  Ryan and I had this for our New Year dinner with some vegetable tempura.  I recommend this recipe because you can eat it with either rice or crunchy bread or even soft taco wrap.  It’s really yummy!

  • 2 eggs
  • ¼ tsp salt
  • 4 tbsp plain flour
  • 350 gms beef rump steak, cut into thin strips
  • vegetable oil for deep-frying
  • 2 carrots, finely shredded
  • 2 spring onions, thinly shredded
  • 1 garlic clove, finely chopped
  • 3 small fresh red chillies, seeded and thinly sliced
  • 4 tbsp granulated sugar
  • 3 tbsp rice vinegar
  • 1 tbsp light soy sauce
  • 2 tbsp beef stock
  • 1 tsp cornflour
  1. Beat the eggs in a bowl with the salt and flour, adding a little water if necessary to make a batter.
  2. Add the beef to the batter, and mix well until coated.
  3. Heat a wok over a high heat, then add the oil and heat until smoking.
  4. Add the beef and deep-fry for 5 minutes, stirring to separate the strips. Remove with a slotted spoon, and drain on kitchen paper.
  5. Add the carrots to the wok, and deep-fry to about 1½ minutes, then remove with a slotted spoon and drain on kitchen paper.
  6. Pour off the excess oil, leaving about 1 tbsp in the wok. Add the spring onions, garlic, chillies and deep fried carrots, and stir-fry for 1 minute. Add the sugar, vinegar, soy sauce and stock to the wok, and bring to the boil.
  7. Stir in the cornflour, and simmer for a few minutes to thicken the sauce.
  8. Return the beef to the wok, and stir until well coated with the sauce. Serve immediately.
  9. Makes about 4 servings.

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