Crispy shredded beef

• 400g (14 oz) rump or sirloin steak, trimmed
• 2 eggs, beaten
• 0.5 teaspoon salt
• 4 tablespoons cornflour (cornstarch)
• oil for deep-frying
• 2 carrots, finely shredded
• 2 spring onions (scallions), shredded
• 1 garlic clove, finely chopped
• 2 red chillies, shredded
• 80 g (1/3 cup) caster (superfine) sugar
• 3 tablespoons Chinese black rice vinegar
• 2 tablespoons light soy sauce

Instructions

1. 1

   CUT the beef into thin shreds.

2. 2

   Combine the eggs, salt and cornflour, then coat the shredded beef with the batter.

3. 3

   Mix well.

4. 4

   FILL a wok one-quarter full of oil.

5. 5

   Heat the oil to 180°C (350°F), or until a piece of bread fries golden brown in 15 seconds when dropped in the oil.

6. 6

   Cook the beef for 3-4 minutes, stirring to separate, then remove and drain.

7. 7

   Cook the carrot for 1.5 minutes, then remove and drain.

8. 8

   Pour the oil from the wok, leaving 1 tablespoon.

9. 9

   REHEAT the reserved oil over high heat until very hot and stir-fry the spring onion, garlic and chilli for a few seconds.

10. 10

    Add the beef, carrot, sugar, vinegar and soy and stir to combine.