Crispy Shredded Beef

Warning: This is not a diet friendly recipe!

For those who want the recipe only, see below, for those who want step by step picture recipe I'm afraid you will have to wait a bit longer...

This recipe makes a very generous 2 peoples portion.

Ingredients:
4 Eggs
1 tsp Salt
3 tbsp Cornflour
600-700g Beef cut into thin strips (I used steaks and cut them up)
Vegetable Oil for frying
2 Carrots - cut into matchstick size pieces or grated
1 bunch Spring Onions - Roughly chopped
3 cloves Fresh Garlic - chopped
3 tbsp Sugar
2 tbsp White Rice Vinegar
4 tbsp Sweet Chilli Sauce
1 tbsp Light Soy Sauce

Method:
Mix the cornflour with 1 egg until there are no lumps left. Once the mixture is very smooth, add the other eggs and the salt. Mix well. Pour the egg mixture over the meat, making sure it comes in contact with all the pieces.

Heat a wok or a very deep frying pan full of oil (enough for the meat to be deep fried to be well done). When hot, add the pieces of meat one by one. Don't stir for approx 10 seconds, then stir to ensure the pieces don't stick together. Cook for approx 6-7 mins until brown and crispy. Remove from pan and drain. (Depending how big your pan is and how much meat you are doing, you may have to do the meat in batches).

Once you have finished frying all the meat, drain the oil from the pan, leaving a small amount to be able to stir fry veggies.

Add the carrots, spring onions and garlic to the pan and stir fry for a few minutes until the carrots are slightly soft, but should still have a crunch to them. Add the sugar, vinegar, chilli sauce and soy sauce and mix well.

Add the meat to the veggie/ sauce mixture. Mix well and fry over until all the sauce is absorbed.

I served this with a noodle stir fry, it was a lot cheaper and better then Metsuyan!!!