Crisp Beef

READY IN: 35mins
Top Review by Wendys Kitchen

Well I started cooking this - thought this is not going to work but stuck with it as my meat looked like it was going to be tough. However once the liquid evaporated it was good. I used the beef to wrap in Vietnamese rice paper wraps with salads and herbs. Everyone seemed to enjoy it and the flavour was very good. I wonder if you used a higher grade beef if it would be even more tender? Thanks for the recipe - very nice flavour.

Ingredients Nutrition


  1. Cut the meat in thin slices along the grain, not across it.
  2. Pound the slices until they almost fall apart.
  3. Put the meat and all the other ingredients except the Oil in a heavy saucepan.
  4. Bring to a boil over high heat, then reduce the heat to medium low and cook, stirring now and then, until the liquid has evaporated.
  5. Remove the meat and tear it into fine strips using two forks.
  6. Scrape the bottom of the pan to gather the residue, add the oil and set it over Medium heat.
  7. When the oil is hot add the meat shreds and fry, stirring, until they are crisp and dark brown.
  8. Drain on paper towels before serving.

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