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Twice-Fried Shredded Beef

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plate

Yield

Yield: 4 - 6 servings

kikkoman products used:

ingredients

3/4 pound sirloin or flank steak
2 tablespoons dry sherry
2 tablespoons Kikkoman Soy Sauce
1 teaspoon sugar
1 teaspoon cornstarch
1carrot, small
1 green bell pepper
2 celery stalks
1 small onion
2 tablespoons rice vinegar
2 tablespoons Kikkoman Soy Sauce
2 teaspoons Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
1 teaspoon sugar
1/2 teaspoon chili oil
1/2 teaspoon cornstarch
Vegetable oil, as needed

directions

Trim and discard excess fat from beef. Cut beef across the grain into 1 1/2 -inch matchstick pieces. Combine sherry, soy sauce, sugar and cornstarch in a medium- sized bowl. Add beef; stir to coat. Set aside for 30 minutes.

Cut carrot, bell pepper and celery into 1 1/2 -inch matchstick pieces. Thinly slice onion. Set vegetables aside separately.

Combine vinegar, soy sauce, sesame oil, sugar, chili oil and cornstarch in small bowl; reserve. Fill wok or large fry pan with oil to a depth of 1 1/2 – 2 inches. Place over high heat until oil reaches about 375° F. Add beef, half at a time; deep- fry for 1 minute until brown, turning occasionally. Lift out; drain on paper towels; reserve. Cook remaining beef. Remove all but 2 tablespoons oil from wok. Reheat oil over high heat until hot.

Add carrot and onion; cook, stirring constantly for 1 minute. Add bell pepper and celery; stir-fry for 1 more minute. Stir in sauce and beef. Cook and toss until well mixed.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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