|
| Ingredients: 4 Eggs
1/2 ts Salt
100 g (4 oz) cornflour
450 g (1 lb) topside of beef, cut
600 ml Vegetable oil
3 md Carrots, scraped and cut
2 Spring onions, cut into 2.5
2 Chillies, shredded
3 Garlic cloves, crushed
6 ts Sugar
2 tb Soy sauce
4 tb Wine vinegar |
|
Cooking Instructions: Mix together the eggs, salt and cornflour and toss the beef in this until well coated. Heat the oil in a wok to 180ºC. or 350ºF., or until a cube of bread browns in 30 seconds, and stir-fry the beef for 1 1/2 minutes or until crispy. Remove and drain on paper towels. 2. Reheat the oil and deep-fry the carrots for 1 1/2 minutes. Remove and drain on paper towels. 3. Pour off most of the oil, leaving about 1 1/2 tablespoons in the bottom of the wok. Reheat, then add the spring onions, chillis and garlic. Stir-fry together for about 30 seconds over the heat then add the sugar , soy sauce and vinegar. Return the meat and carrots to the sauce. Toss over the heat and serve. TNT: Imran C. Posted to EAT-L Digest 10 Jan 97 From: "Imran C." Date: Sat, 11 Jan 1997 15:30:51 +1000
|
|