Crispy Sweet
Spicy Shredded Beef

Master the secret to crispy, non-soggy sweet and spicy shredded beef with a special wash and ginger yellow oil technique, paired with black fungus and vibrant peppers.

Ingredients

• 500 g tender beef or tenderloin
• 1 egg
• to taste scallions
• to taste ginger
• 1 tbsp Sichuan peppercorn powder
• to taste salt
• to taste MSG
• equal amount potato starch
• to taste cooking oil
• 1 tbsp ginger yellow oil
• 2 red and green chili peppers
• 3 cloves garlic
• 50 g black fungus
• 1 tbsp chili oil
• 1 tsp white vinegar

Instructions

1. 1Cut the beef into thin slices

   

   Place the tender beef or tenderloin on a wooden cutting board and carefully slice it into thin pieces or small strips in preparation for marinating.

   Tip: Cutting the beef evenly ensures that it cooks uniformly during the frying process.
2. 2Soak the sliced beef

   

   Place the sliced beef into a stainless steel bowl filled with clean water to soak. This helps draw out impurities and excess blood from the meat before seasoning.

   Tip: Ensure the water is clean and cold for the best soaking results.
3. 3Prepare scallion and ginger water

   

   Chop scallions and ginger, place them in a small white bowl with clean water, and let them soak to infuse the water with aromatic flavors.

   Tip: Squeeze the scallions and ginger slightly while soaking to release their essential oils.
4. 4Rinse the beef

   

   Pour off the soaking water from the beef and thoroughly rinse the meat to wash away residual blood and impurities.

   Tip: Squeeze the meat completely dry after rinsing to prevent it from turning dark during frying.
5. 5Season and marinate the beef

   

   Crack an egg into the bowl with the beef, pour in the prepared scallion and ginger water, and add Sichuan peppercorn powder, salt, and MSG. Mix everything evenly wearing gloves.

   Tip: Thoroughly combining the egg and seasonings ensures the coating adheres well and keeps the meat tender.
6. 6Add starch and oils

   

   Add an equal amount of potato starch, some cooking oil, and ginger yellow oil into the seasoned beef, mix well, and let it marinate for half an hour.

   Tip: Using ginger yellow oil guarantees that the fried beef turns out a rich, appealing golden yellow.
7. 7Slice the red and green chili peppers

   

   Take the red and green chili peppers and chop them into small pieces on the wooden cutting board to serve as side dishes and aromatics.

   Tip: Cut the peppers into uniform small chunks so they distribute evenly when stir-frying later.
8. 8Fry the marinated meat pieces

   

   Carefully add the marinated meat pieces one by one into a wok filled with hot oil heated to about 70% heat. Let them set before stirring to ensure a crispy coating.

   Tip: Do not stir the meat immediately after dropping it into the oil; allowing it to set first prevents the coating from falling off.

Storage & Reheating

Burn It Off

Frequently Asked Questions