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Crispy Shredded Beef

Crispy Shredded Beef

There’s something about crispy shredded beef that always makes me smile. It’s one of my absolute favourites to cook on the Big Green Egg – the fierce heat gives you that crunch on the beef that’s just like (if not better than) your local Chinese takeaway. The wok sits perfectly over the coals, so you get that smoky edge while keeping everything light and crispy.

Now, I’ll be honest… this is a bit of a “love to hate” dish in our house. I can’t get enough of it, but the rest of the family aren’t quite as keen. That doesn’t stop me cooking it, though – and once you’ve tried it yourself, you’ll see why. It’s sweet, it’s sticky, it’s crunchy – and it’s dangerously moreish.

This crispy shredded beef is best served straight from the wok while it’s still piping hot and crunchy. I like to pile it up with a side of Egg-fried rice or some simple stir-fried noodles – both work brilliantly to soak up that sticky sauce. Add a few prawn crackers on the side and you’ve got yourself the full Chinese takeaway experience, only better because you’ve cooked it all on the Big Green Egg.

Cooking surfaces

Big Green Egg Wok

BBQ Temperature

200°C

Ingredients

    Beef & Coating

    • 400g flank steak, sirloin, or rump (thinly sliced into matchsticks)

    • 4 tbsp cornflour

    • 1 tbsp plain flour

    • 1 tsp baking powder

    • ½ tsp salt

    • ½ tsp ground white pepper

     

    Sauce

    • 2 tbsp dark soy sauce

    • 2 tbsp light soy sauce

    • 2 tbsp rice vinegar (or white wine vinegar)

    • 3 tbsp tomato ketchup

    • 2 tbsp sweet chilli sauce

    • 2 tbsp brown sugar (or honey)

    • 2 garlic cloves, finely chopped

    • 1 tbsp fresh ginger, finely chopped

    • 1 fresh red chilli, finely sliced

    • 1 red pepper, thinly sliced

    • 1 spring onion, sliced to garnish

     

    For frying

    • 500ml vegetable or groundnut oil

     

    Equipment

    Method

    1. Prep the Beef
      • Slice beef into thin strips and pat dry with kitchen paper.
      • Mix cornflour, flour, baking powder, salt, and pepper. Toss the beef until evenly coated. Shake off excess.
    2. Heat the Oil
      • Pour oil into the wok – about 3–4cm deep. Let it heat until shimmering (around 180°C).
      • Tip: drop in a tiny piece of beef – if it bubbles rapidly, it’s ready. You can also use your Thermapen One to check the oil temperature.
    3. Crisp the Beef
      • Fry the beef in small batches (don’t overcrowd) for 3–4 minutes until golden and crispy.
      • Remove with a slotted spoon and drain on kitchen paper. Repeat until all beef is fried.
    4. Make the Sauce
      • Pour most of the oil out of the wok, leaving just 1 tbsp.
      • Add garlic, ginger, and chilli – stir fry for 30 seconds until fragrant.
      • Stir in soy sauces, vinegar, ketchup, sweet chilli, and sugar. Cook for 1–2 minutes until glossy and slightly thickened.
    5. Bring It Together
      • Return the crispy beef to the wok, toss quickly in the sauce.
      • Add red pepper slices and stir through for 1 minute (they should stay a little crunchy).
    6. Serve
      • Plate up, sprinkle with spring onions, and serve immediately with jasmine rice or noodles.

     

     

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