Crispy Shredded Beef

Beef & Marinade

• 1 lb top round, flank steak or sirloin
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine or mirin
• 1 tsp sesame oil
• 1/8 tsp white or black pepper
• 1/8 tsp baking soda
• 1 egg white

For Frying

• 1 cup cornstarch, for coating
• 3 cloves garlic, finely minced
• 1 medium carrot, thin matchstick
• ~3 cups neutral oil for frying

Sauce

• 2 tbsp soy sauce
• 1 1/2 tbsp dark soy sauce
• 2 tbsp rice vinegar
• 3 tbsp ketchup
• 3 tbsp honey
• 1 tsp crushed red pepper (or to taste)
• 1/2 tbsp cornstarch

Directions

• Slice beef against the grain into thin matchsticks, about 1/4-inch thick. In a large bowl combine the sliced beef, soy sauce, Shaoxing wine, sesame oil, egg white and white pepper. Marinate 15 minutes.
• In a small bowl, combine the soy sauce, dark soy sauce, rice vinegar, ketchup, honey, crushed red pepper and cornstarch and stir until smooth.
• Dredge the marinated beef in 1 cup cornstarch until well coated. Shake off any excess.
• Heat oil in a wok or pan to 375F. Fry the beef in small batches for 3-4 minutes, until golden and crispy. Remove and strain.
• In a wok, heat 1 tbsp oil. Saute the garlic for 30 seconds until fragrant. Pour in the sauce, let it boil and thicken about 1 minute on medium-high heat. Add the carrot, stir-fry 1 minute.
• Add the fried beef, toss quickly to coat evenly on medium heat. Serve with rice or noodles.

From Stephanie Tea on Instagram.