Shredded Beef with Chilies Recipe

The essence of this recipe is that the beef is cut into very fine strips. This is easier to do if the meat is placed in the freezer for 30 minutes before it is sliced. You can also substitute the fresh chilies with dried chilies if you prefer. Snap them in half, shake out the seeds, then soak them in hot water for 20-30 minutes. And if you enjoy your food really fiery, don't bother to remove the seeds from the chilies.

Recipe: (Serves 2)

225 g/8 oz rump (round) or fillet (tenderloin) of beef
15 ml/1 tablespoon each light and dark soy sauce
15 ml/1 tablespoon rice wine or medium-dry sherry
5 ml/1 teaspoon dark brown soft sugar
90 ml/6 tablespoons vegetable oil
1 large onion, thinly sliced
2.5 cm/1 inch piece fresh root ginger, peeled and grated (shredded)
1-2 carrots, cut into matchsticks
2-3 fresh chilies, halved, seeded (optional) and chopped
Salt and ground black pepper to taste
Fresh chives, to garnish

Method:

With a sharp knife, slice the beef very thinly, then cut each slice into fine strips or shreds. In a bowl, mix the light and dark soy sauces with the rice wine or sherry and sugar. Add the strips of beef and stir well to ensure that they are evenly coated with the marinade. Cover and marinate in a cool place for 30 minutes.

Heat a wok and add half the oil. When it is hot, stir-fry the onion and ginger for 3-4 minutes, then lift out with a slotted spoon and set aside. Add the carrot, stir-fry for 3-4 minutes until slightly softened, then transfer to a plate and keep warm.

Heat the remaining oil in the wok, then quickly add the beef, with the marinade, followed by the chilies. Cook over high heat for 2 minutes, stirring all the time. 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 2 warmed bowls and add the carrot strips. Garnish with fresh chives and serve.