Recipe - Fried Crispy Shredded Beef

4 Eggs
One half teaspoon Salt
100 g (4 oz) cornflour
450 g (1 lb) topside of beef, cut
into very thin strips
600 ml Vegetable oil
3 md Carrots, scraped and cut
into julienne strips
2 Spring onions, cut into 2.5
cm sections
2 Chillies, shredded
3 Garlic cloves, crushed
6 teaspoon Sugar
2 tablespoon Soy sauce
4 tablespoon Wine vinegar

1. Mix together the eggs, salt and cornflour and toss the beef in this
until well coated. Heat the oil in a wok to 180 degree C or 350 degree F,
or until a cube of bread browns in 30 seconds, and stirfry the beef for 1
One half minutes or until crispy. remove and drain on paper towels.

2. Reheat the oil and deepfry the carrots for 1 One half minutes. Remove and
drain on paper towels.

3. Pour off most of the oil, leaving about 1 One half tablespoons in the bottom
of the wok. Reheat, then add the spring onions, chillis and garlic.
Stirfry together for about 30 seconds over the heat then add the sugar ,
soy sauce and vinegar. Return the meat and carrots to the sauce. toss over
the heat and serve.

TNT: Imran C.

Posted to EATL Digest 10 Jan 97

From: "Imran C." imranc@ONTHENET.COM.AU

Date: Sat, 11 Jan 1997 15:30:51 +1000