Chinese-style Spicy Shredded Beef


8 ounces rump or tenderloin of beef
1 tablespoon each light and dark soy sauce
1 tablespoon rice wine or medium-dry sherry
1 teaspoon dark brown soft sugar
6 tablespoons vegetable oil
1 large onion, thinly sliced
1-inch piece fresh ginger root, peeled and grated
1-2 carrots, cut into matchsticks
2-3 fresh or dried chilies, halved, seeded (optional) and chopped
salt and ground black pepper
fresh chives, to garnish


  1. With a sharp knife, slice the beef very thinly, then cut each slice into fine strips or shreds.
  2. Mix together the light and dark soy sauces with the rice wine or sherry and sugar in a bowl. Add the strips of beef and stir well to ensure they are evenly coated with the marinade.
  3. Heat a wok and add half the oil. When it is hot, stir-fry the onion and ginger for 3-4 minutes, then transfer to a plate.
  4. Add the carrot, stir-fry for 3-4 minutes until slightly softened, then transfer to a plate and keep warm.
  5. Heat the remaining oil in the wok, then quickly add the beef, with the marinade, followed by the chilies. Stir-fry over high heat for 2 minutes.
  6. 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. Spoon the meat into two warmed bowls and add the strips of carrots. Garnish with fresh chives and serve.

Makes 2 servings.

Source: Asian Cooking