Chinese Recipes Recipes from China Chinese Cuisine

Crispy Szechuan Beef

Crispy beef strips and julienne carrots in a spicy soy and redwine vinegar sauce. Serve hot with rice.


  •  4 eggs
  • ½ tsp. salt
  • 100g cornflour
  • 450g lean beef (rump, sirloin or topside)
  • 6 tbs. vegetable oil
  • 1 large carrot, cut into julienne strips
  • 2 spring onions, cut into 1 inch pieces
  • 2 chillies, thinly sliced
  • 3 garlic cloves, crushed
  • 2 tbs. sugar
  • 2 tbs. soy sauce
  • 4 tbs. red wine vinegar


  1. Cut the meat into thin slices about 5cm long.
  2. In a large bowl, mix together the eggs, salt and cornflour to form a batter,  then add the meat and mix until well coated.
  3. Heat half the oil in a large frying pan or wok until very hot, add the beef, drained of as much of the batter as possible,  and stir fry for 2 minutes or until golden and crispy.
  4. Remove the meat from the pan and drain on kitchen paper.
  5. Wipe out the pan then heat the remaining oil to very hot, add the carrots and stir fry for 1 minute. Remove and drain on kitchen paper.
  6. Reheat the oil until very hot, add the onions, chilli and garlic and stir-fry for a few seconds then add the sugar, soy sauce and vinegar and mix well.
  7. Return the meat and carrots to the pan and cook over a high heat for 2-3 minutes stirring constantly. Serve immediately. ( serves 4)

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