INGREDIENTS

• 750g piece rump steak
• 1/3 cup cornflour
• 2 tablespoons dark soy sauce
• 1 tablespoon oil
• 1 teaspoon five-spice powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground ginger
• 2 carrots oil for deep-frying
• 250g tagliatelle pasta
• 2 green shallots, sliced
• 30g butter

DOUBLE - FRIED SHREDDED BEEF WITH TAGLIATELLE METHOD:

Remove excess fat from steak; wrap steak in plastic wrap, and freeze for about 30 minutes or until partially frozen. Slice steak thinly, and cut slices into fine shreds. 

Combine steak, cornflour, sauce, oil, and spices in a bowl; cover, refrigerate for 1 hour. Thinly slice carrots lengthways, and cut them into fine strips. 

Deep-fry steak mixture in hot oil in several batches until lightly browned and crisp, stirring to separate steak; drain on absorbent paper. 

Just before serving, add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain. Return pasta to pan, stir in shallots and butter; keep warm. Reheat oil, deep - fry steak and carrots until steak is well browned; drain on absorbent paper. Serve steak and carrots over pasta mixture.

Serves 4.

Note: Steak can be prepared a day ahead. Deep - frying can begin 1 hour ahead. 

Storage: Covered, in refrigerator.

Freeze. Not suitable.

Microwave: Pasta suitable.

Also Read: CHEESE - TOPPED BEEF AND EGGPLANT BAKE