Hunan Crispy Fried Beef. Tender strips of rump, crisp fried and glazed with a piquant sauce.

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Hunan Crispy Fried Beef. Tender strips of rump, crisp fried and glazed with a piquant sauce.
Author: 
Recipe type: Beef / Rump
Cuisine: Chinese / Hunan
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Hunan crispy fried beef is a classic Chinese beef dish. Lightly coated in a tapioca batter, the beef is crisp fried then stir-fried in a piquant Hunan sauce of soy, vinegar and sugar. The result is a beautiful crispy tender dish glazed in a rich, flavorful sauce.
Ingredients
  • 450g Rump steak
For the coating
  • 2 Eggs
  • 2.5ml / ½ tsp Salt
  • 60ml / 4 Tbs Tapioca flour
Other
  • 2 Medium carrots cut julienne
  • 3 Spring onions, white only, cut into rounds
  • 1 Clove garlic, finely chopped
For the sauce
  • 60ml / 4 Tbs Caster sugar
  • 45ml / 3 Tbs White wine vinegar
  • 30ml / 2 Tbs Light soy sauce
Instructions
  1. Cut the beef into strips across the grain (5mm x 5mm x 50mm) (1/4in x ¼in x 2in)
  2. In a jug, combine the eggs, tapioca flour and the salt. Whisk until everything is combined.
  3. Place the steak in a large mixing bowl and add the egg batter. Mix this until everything is well coated.
  4. Cut the carrots, spring onions, garlic and measure out the chilli sauce.
  5. In a jug combine the caster sugar, vinegar and light soy sauce. Mix this until all of the sugar has dissolved.
To cook
  1. Fill your wok ⅓rd full with oil and heat this to 190c / 375f.
  2. Fry half of the beef for 3 minutes, until crisp and browned. Add the beef to the oil piece by piece or it will clump together.
  3. Remove the beef with a slotted spoon, then continue with the rest of the beef.
  4. Deep fry the carrots for 2 minutes until they start taking on some color. Remove these with a slotted spoon and add them to the fried beef.
  5. In your second wok, heat 2 tablespoons of oil until smoking hot. Add the spring onions, garlic and chilli sauce. Stir these for 15 seconds until fragrant.
  6. Add the beef and carrots to the wok and stir to combine.
  7. Pour in the sauce and continue to stir this for 3 minutes until the sauce thickens and glazes all of the ingredients.
  8. Remove the wok from the heat and serve immediately.

 

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