Shredded Beef with Chillies
A Sichuan stir-fry: thin shreds of beef twice-fried till crispy at the edges, then tossed with dried chillies, garlic.
Overview
The essence of this recipe lies in knife technique: the beef must be cut into very thin strips for authentic texture and rapid cooking. A brief freeze makes slicing easier and more uniform. The result is a dish of tender, fragrant beef balanced with fresh ginger, crisp vegetables, and bold chilli heat.
Serves: 2 Prep Time: 15 minutes
Ingredients
Beef & Marinade
- 225 grams tenderloin beef (very thinly sliced, then cut into long shreds)
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon medium-dry sherry
- 1 teaspoon dark brown soft sugar
Vegetables & Cooking
- 6 tablespoons vegetable oil
- 1 onion (large, thinly sliced)
- 3 cm piece fresh root ginger (shredded)
- 1 carrot (very fine julienne)
- 3 fresh chillies (finely chopped)
- salt
- pepper
Garnish
- Fresh chives
Method
Stage 1 - Prepare & Marinate
- With a sharp knife, slice the beef as thinly as possible.
- Cut each slice into long shreds. (If beef begins to thaw, return to freezer for 15 minutes.)
- In a bowl, mix the light and dark soy sauces and add the sherry and sugar.
- Add the beef strips and stir well to ensure even coating.
- Cover and marinate in the refrigerator for 30 minutes.
Stage 2 - Cook Vegetables
- Heat a wok and add half the oil.
- When hot, stir-fry the onion and ginger for 3-4 minutes, then lift out and set aside.
- Add the carrot and stir-fry for 3-4 minutes until slightly softened. Transfer to a plate and keep warm.
Stage 3 - Cook Beef
- Heat the remaining oil in the wok and quickly add the beef with its marinade, followed by the chillies.
- Cook over high heat for 2 minutes, stirring constantly.
- Return the fried onion and ginger to the wok and stir-fry for 1 minute more.
- Season with salt and pepper to taste, cover and cook for 30 seconds.
Stage 4 - Serve
- Spoon the meat into 2 warmed bowls with the carrot strips.
- Garnish with fresh chives and serve immediately.
Notes
- Freezing technique: Freezing beef for 30 minutes before slicing allows uniform, paper-thin shreds that cook instantly.
- High-heat stir-frying: Essential to preserve beef's texture and prevent toughening. Keep moving constantly.
- Vegetable separation: Cooking vegetables separately then recombining maintains texture contrast.
Serving
Serve with: Steamed rice or noodles
Storage
- Best served immediately for optimal texture
- Keeps 1-2 days refrigerated (beef may toughen; vegetables soften)
- Not recommended for freezing
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