Crispy Shredded Beef
Crispy Shredded Beef
Ingredients
For the Beef
- 1 1/2 pounds top round beef, pre-thinly sliced, then sliced into very thin strips
For the Marinade
- 1/2 teaspoon baking soda
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or mirin
- 1 teaspoon sesame oil
- 1 egg white
- 1/4 teaspoon white pepper
For the Sauce
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons rice vinegar
- 1/2 cup ketchup
- 1/4 cup honey
- 1/2 teaspoon crushed red pepper
- 1 tablespoon cornstarch
For Frying and Finishing
- 1 carrot, thinly sliced into strips
- 3 cloves garlic, finely minced
- 1/2 cup cornstarch, for coating beef
- 4 cups vegetable oil, for deep frying
- 1 tablespoon vegetable oil, for sautéing garlic
Instructions
- 1
Prepare the vegetables: Thinly slice the carrot into strips and finely mince the garlic cloves. Set both aside.
⏱️ 5 min
- 2
Prepare the beef: If your beef is not already thinly sliced, slice the top round beef into very thin, long strips, about 1/4-inch thick and 2-3 inches long.
⏱️ 10 min
- 3
Marinate the beef: In a large bowl, combine the sliced beef with baking soda, 1 tablespoon soy sauce, Shaoxing wine (or mirin), sesame oil, egg white, and white pepper. Mix thoroughly with your hands until the beef is evenly coated. Let it marinate at room temperature for 15 minutes.
⏱️ 20 min
- 4
Prepare the sauce: While the beef marinates, combine all sauce ingredients (1/4 cup soy sauce, dark soy sauce, rice vinegar, ketchup, honey, crushed red pepper, and 1 tablespoon cornstarch) in a separate small bowl. Whisk well until smooth and set aside.
⏱️ 5 min
- 5
Coat the beef: After marinating, dredge the beef strips in the 1/2 cup of cornstarch, ensuring each piece is thickly and evenly coated. Shake off any excess cornstarch.
⏱️ 5 min
- 6
Fry the beef: Heat 4 cups of vegetable oil in a wok or large heavy-bottomed pot over medium-high heat until it reaches 350-375°F. Fry the beef in batches, being careful not to overcrowd the wok. Fry for 3-4 minutes per batch, or until golden brown and crispy. Use a slotted spoon or spider to remove the crispy beef and place it on a wire rack set over a paper towel-lined plate to drain excess oil.
⏱️ 12 min•🌡️ 360
- 7
Sauté garlic: Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Add the minced garlic and sauté for about 30 seconds until fragrant.
⏱️ 2 min
- 8
Thicken the sauce: Pour the prepared sauce mixture into the wok with the garlic. Stir continuously until the sauce thickens and becomes glossy, about 1-2 minutes.
⏱️ 3 min
- 9
Add carrots and combine: Add the sliced carrots to the wok and toss quickly to coat with the sauce. Immediately add the fried crispy beef back into the wok and toss vigorously until all the beef strips are evenly coated with the sticky, glossy sauce.
⏱️ 3 min
- 10
Serve immediately and enjoy the crispy, sticky, and flavorful shredded beef!
Kitchen Tools
Nutrition Facts (per serving)
Crispy Shredded Beef
Ingredients
For the Beef
- 1 1/2 pounds top round beef, pre-thinly sliced, then sliced into very thin strips
For the Marinade
- 1/2 teaspoon baking soda
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or mirin
- 1 teaspoon sesame oil
- 1 egg white
- 1/4 teaspoon white pepper
For the Sauce
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons rice vinegar
- 1/2 cup ketchup
- 1/4 cup honey
- 1/2 teaspoon crushed red pepper
- 1 tablespoon cornstarch
For Frying and Finishing
- 1 carrot, thinly sliced into strips
- 3 cloves garlic, finely minced
- 1/2 cup cornstarch, for coating beef
- 4 cups vegetable oil, for deep frying
- 1 tablespoon vegetable oil, for sautéing garlic
Instructions
- 1
Prepare the vegetables: Thinly slice the carrot into strips and finely mince the garlic cloves. Set both aside.
⏱️ 5 min - 2
Prepare the beef: If your beef is not already thinly sliced, slice the top round beef into very thin, long strips, about 1/4-inch thick and 2-3 inches long.
⏱️ 10 min - 3
Marinate the beef: In a large bowl, combine the sliced beef with baking soda, 1 tablespoon soy sauce, Shaoxing wine (or mirin), sesame oil, egg white, and white pepper. Mix thoroughly with your hands until the beef is evenly coated. Let it marinate at room temperature for 15 minutes.
⏱️ 20 min - 4
Prepare the sauce: While the beef marinates, combine all sauce ingredients (1/4 cup soy sauce, dark soy sauce, rice vinegar, ketchup, honey, crushed red pepper, and 1 tablespoon cornstarch) in a separate small bowl. Whisk well until smooth and set aside.
⏱️ 5 min - 5
Coat the beef: After marinating, dredge the beef strips in the 1/2 cup of cornstarch, ensuring each piece is thickly and evenly coated. Shake off any excess cornstarch.
⏱️ 5 min - 6
Fry the beef: Heat 4 cups of vegetable oil in a wok or large heavy-bottomed pot over medium-high heat until it reaches 350-375°F. Fry the beef in batches, being careful not to overcrowd the wok. Fry for 3-4 minutes per batch, or until golden brown and crispy. Use a slotted spoon or spider to remove the crispy beef and place it on a wire rack set over a paper towel-lined plate to drain excess oil.
⏱️ 12 min•🌡️ 360 - 7
Sauté garlic: Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Add the minced garlic and sauté for about 30 seconds until fragrant.
⏱️ 2 min - 8
Thicken the sauce: Pour the prepared sauce mixture into the wok with the garlic. Stir continuously until the sauce thickens and becomes glossy, about 1-2 minutes.
⏱️ 3 min - 9
Add carrots and combine: Add the sliced carrots to the wok and toss quickly to coat with the sauce. Immediately add the fried crispy beef back into the wok and toss vigorously until all the beef strips are evenly coated with the sticky, glossy sauce.
⏱️ 3 min - 10
Serve immediately and enjoy the crispy, sticky, and flavorful shredded beef!