Crispy Beef and Carrot Pita

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This dish has a lovely contrast of textures between the crispy beef and the soft pita. You could add some shredded lettuce as well if you like. 

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Ingredients

  • 400g rump steak, very thinly sliced
  • 2 tbsp cornflour
  • 1 egg white
  • 1 tbsp Shaoxing wine (optional)
  • A pinch of salt
  • 2L vegetable oil, for deep frying
  • 1 carrot, cut into very fine matchsticks
  • 3 spring onions, very finely shredded
  • 4 Mission Plain Pita

 Sauce

  • Grated rind and juice from ½ an orange
  • 1 tbsp dark soy sauce
  • 1 tbsp soy sauce
  • 1 tsp grated ginger
  • 1 tbsp Shaoxing wine (optional)
  • 1 tbsp black vinegar
  • 1½ tbsp caster sugar
  • 1 tsp sesame oil
  • 1 tsp cornflour

Instructions

  1. Mix the beef with the cornflour, egg white, Shaoxing wine (if using) and salt. Heat the oil to 160°C and deep-fry the beef for about 6 minutes until dry and crispy, keeping the strands of beef separate. Drain and set aside.
  2. Mix the ingredients for the sauce together in a wok and bring to a simmer. Simmer for 1 minute until thickened and add the fried beef, tossing to coat. Remove from the heat and stir through the carrot and spring onion.
  3. Lightly toast the pita according to the packet directions and split in half. Fill with the beef mixture and serve.

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Crispy Beef and Carrot Pita

This dish has a lovely contrast of textures between the crispy beef and the soft pita. You could add some shredded lettuce as well if you like. 

 Preparation Time: Total time: Serves 4 Ingredients: 400g rump steak, very thinly sliced 2 tbsp cornflour 1 egg white 1 tbsp Shaoxing wine (optional) A pinch of salt 2L vegetable oil, for deep frying 1 carrot, cut into very fine matchsticks 3 spring onions, very finely shredded 4 Mission Plain Pita  Sauce Grated rind and juice from ½ an orange 1 tbsp dark soy sauce 1 tbsp soy sauce 1 tsp grated ginger 1 tbsp Shaoxing wine (optional) 1 tbsp black vinegar 1½ tbsp caster sugar 1 tsp sesame oil 1 tsp cornflour Instructions:
  1. Mix the beef with the cornflour, egg white, Shaoxing wine (if using) and salt. Heat the oil to 160°C and deep-fry the beef for about 6 minutes until dry and crispy, keeping the strands of beef separate. Drain and set aside.
  2. Mix the ingredients for the sauce together in a wok and bring to a simmer. Simmer for 1 minute until thickened and add the fried beef, tossing to coat. Remove from the heat and stir through the carrot and spring onion.
  3. Lightly toast the pita according to the packet directions and split in half. Fill with the beef mixture and serve.
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