| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Vegetables | 1 | Servings | ||
INGREDIENTS
| 4 | Eggs | |
| 1/2 | ts | Salt |
| 100 | g | (4 oz) cornflour |
| 450 | g | (1 lb) topside of beef, cut into very thin strips |
| 600 | ml | Vegetable oil |
| 3 | md | Carrots, scraped and cut into julienne strips |
| 2 | Spring onions, cut into 2.5 cm sections | |
| 2 | Chillies, shredded | |
| 3 | Garlic cloves, crushed | |
| 6 | ts | Sugar |
| 2 | tb | Soy sauce |
| 4 | tb | Wine vinegar |
INSTRUCTIONS
1. Mix together the eggs, salt and cornflour and toss the beef in this until well coated. Heat the oil in a wok to 180 degree C or 350 degree F, 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." <[email protected]> Date: Sat, 11 Jan 1997 15:30:51 +1000
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