Crispy Shredded Beef - cooking recipe

Ingredients

2 eggs, beaten
1/2 teaspoon salt
1 1/2 tablespoons cornflour
150 g beef frying steak, thinly sliced strips (0.5-1 cm wide)
vegetable oil, for deep frying
2 carrots, finely julienned
1 spring onion, julienned
1/2 garlic clove, minced
1 red chili, finely chopped
10 g sugar
2 tablespoons rice vinegar
3 tablespoons sweet chilli dipping sauce
splash soy sauce

Preparation

Beat together eggs, salt and cornflour. Mix in the beef until well coated.
Heat oil to 180C and deep-fry the beef strips, adding them individually. Leave them ten seconds before stirring, to prevent them sticking together.
Cook for 6-7 minutes until brown and crispy. Don't overload the pan or they will end up soggy.
As the beef cooks, remove it and drain on kitchen paper.
Using a little of the frying oil, stir fry the carrot, onion, garlic and chilli. Add the sugar, vinegar, chilli sauce and soy sauce and mix.
Add the beef and toss together.