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.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
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.
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.
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.
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.
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).
Serve
- Plate up, sprinkle with spring onions, and serve immediately with jasmine rice or noodles.
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