A vibrant, restaurant-style Crispy Shredded Beef featuring a double-dredging technique for maximum crunch. This beloved Sichuan-inspired takeaway classic is ideal for high-energy family dinners, delivering a spicy-sweet punch in under 30 minutes.
Ingredients
Instructions
Step 1
Pat the beef strips dry. Toss them in a bowl with cornflour and crushed Sichuan peppercorns until thoroughly coated and separated.
Step 2
Heat oil in a wok to 180°C. Fry the beef in small batches for 2–3 minutes until golden. Do not overcrowd the pan.
Step 3
Remove the beef, let the oil reheat, and flash-fry everything again for 1 minute for extra crunch. Drain on a wire rack.
Step 4
Remove most oil, leaving 1 tbsp. Stir-fry garlic, ginger, and carrots for 2 minutes on high heat.
Step 5
Add sweet chilli sauce, soy sauce, and rice vinegar. Let it bubble and thicken for 30 seconds until glossy.
Step 6
Quickly return the beef to the wok. Toss rapidly for 10 seconds to coat without losing the crispiness.
Step 7
Garnish with sliced spring onions and sesame seeds. Serve immediately over jasmine rice.