Deep Fried Shredded Beef

[chadspad]

Living in France, I really miss the takeaways in the UK. I have pretty much mastered most of the dishes that I loved the most but have never found anything remotely like the deep fried shredded beef dish that is sold in the Chinese takeaways. Does anyone know how to make it or even where to start please? I has that sticky coating on it - whats that made of?

[The Chili Monster]

Chinese cookery is not my forte, but take a look at this recipe.

[chadspad]

Thanks for that - Im not sure its not the right thing tho. The takeaway one has this sticky coating on the meat whereas that recipe has the sauce and meat separate. Thanks again tho

[Cassiepod]

Sticky chilli beef is my favourite. i have no experience 'cos I'm terrified of deep fat frying but I;'ve always thought the beef is coated in a batter and fried (to get the crispy bit) and then a sweet sauce (the sticky bit) is drizzled over at the last minute so it doens't get soggy before you eat it. The nature of the batter I'm not sure... will check my books and get back to you if I find it.

[chadspad]

Thatll be great thanks very much!

[chadspad]

since I bought up the topic of chinese takeaway food, has anyone managed to perfect egg fried rice and if so, whats the secret please? I have tried many ways and the best so far seems to be to cook the rice first and let it go cold then fry it in a wok with sesame oil and as many eggs as I have spare (usually about 6 to 2 packs of the boil in the bag rice). I season with salt and pepper - its close to the bought stuff but its not quite right. What am I missing?

[baldowrie]

I do know that one thing you do is to cook the beaten egg first, like an omelet, and once cold break it up before adding it to the pan with the rice in. Also starchy sticky rice is best

As to the above recipe, printed out for future use , I would suggest that substitute the sugar for honey would make a more realistic sauce.

[Millymollymandy]

since I bought up the topic of chinese takeaway food, has anyone managed to perfect egg fried rice and if so, whats the secret please? I have tried many ways and the best so far seems to be to cook the rice first and let it go cold then fry it in a wok with sesame oil and as many eggs as I have spare (usually about 6 to 2 packs of the boil in the bag rice). I season with salt and pepper - its close to the bought stuff but its not quite right. What am I missing?

I fry some onions first, then add the cold cooked rice (always Basmati, and undercook it). Stir it around a bit then add some soy sauce. Cook the egg mixture a bit at a time, stir through the rest of the rice mixture then add sliced spring onion greens (you'll have to grow your own ). I think it comes out better than take away stuff.

Oh and I don't put any of the dreaded PEAS (shudder) in it.

[chadspad]

Definitely never peas! Why do they do that - yuk Spring onion greens - will have to get some. Thanks