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Rated 5.0 on Google*

Crispy Shredded Beef

Crispy Shredded Beef

Crispy shredded beef is one of my absolute favourites, much to the disgust of most of my family. They don’t like it, but I ensure it’s always on the menu should we order a takeaway. 

I’ve made the recipe quite dry, but if you like it really saucy, just multiply up the sauce ingredients. 

Serve it with simply steamed jasmine rice and it’s a winner in my book. 

 

Serves 4 as part of a meal, 2 as a sole dish

Cooking surfaces

Wok

BBQ Temperature

200C

Ingredients

For the marinade

  • 1/2 tbsp soy sauce
  • 1 tsp garlic and ginger paste (2/3 garlic, 1/3 ginger)
  • 1 tsp Sesame oil
  • 1/2 tsp sugar
  • 1/4 tsp ground white pepper

For the sauce

  • 4 tbsp sweet chilli sauce
  • 3 tbsp ketchup
  • 2 tbsp light soy sauce
  • 1 tsp rice wine vinegar
  • 1 tbsp sugar

For the rest of the dish

  • 200g beef rump or sirloin
  • 1 Egg
  • 130g corn flour
  • 1 small onion, cut into chunky slices
  • 1 small pepper, cut into chunky slices
  • 1 carrot, julienned
  • 2-3 spring onions
  • 2 birdseye chillis, sliced thinly (reduce if you don’t like it spicy)

 

Equipment

  • Big Green Egg Wok and EGGspander basket

Method

  1. Put all of your marinade ingredients into a bowl and stir to combine. 
  2. Cut your steak into strips about 5mm wide. If your steak was thick, halve the stips again. They should be long, thin pieces of beef. 
  3. Add your steak to the marinade, mix together to coat the beef, and leave for 30 minutes.
  4. Setup your Egg for a direct cook with your Wok at 160°C.
  5. Add 1 litre of veg oil to the wok and allow it to heat to about 200°C. 
  6. Mix a while egg into the marinaded beef to coat it. 
  7. Now in two batches, take the beef and tumble in the corn flour in a bowl.
  8. Shake off the excess and add to the wok carefully. 
  9. Fry for about 4 minutes until the beef crisps up. 
  10. Set aside.
  11. Repeat with the next batch of beef.
  12. Set it aside. 
  13. Drain your wok and place back on the Egg. 
  14. Get your Egg to 220°C.
  15. Add 2tbsp veg oil to the wok and allow to heat.
  16. Fry your peppers, onion, spring onion and chilli, until the onion starts to soften.
  17. Pop in your carrot and fry for 30 seconds.
  18. Add back your beef and combine. 
  19. Pour over your sauce and fry for 30 seconds until the sauce bubbles. 
  20. Take off the Big Green Egg and serve with rice. 

 

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