Crispy Shredded Beef
If you're looking for a really flavoursome dish to serve up then do we have a recipe for you! This crispy shredded beef recipe, created for us by @keithcooks_ offers a whole lot of taste with soy sauce, garlic, apple cider vinegar and gochujang paste all involved.
Crispy Shredded Beef
If you're looking for a really flavoursome dish to serve up then do we have a recipe for you! This crispy shredded beef recipe, created for us by @keithcooks_ offers a whole lot of taste with soy sauce, garlic, apple cider vinegar and gochujang paste all involved.
- Serves: 4
- Prepare: 10 Minutes
- Cook: 20 Minutes
- Difficulty: Easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Ingredients
- 900g organic steak strips or thinly sliced organic beef every day steak
- 3tbsp brown sugar
- 3tbsp apple cider vinegar
- 3tbsp tomato ketchup
- 2tbsp light soy sauce
- 1tbsp gochujang paste
- 2 garlic cloves, minced
- 1tsp salt
- 1tsp white pepper
- 1tsp black pepper
- 1tsp minced ginger
- 1 red bell pepper, sliced thin
- 2 spring onions, sliced thin
- 5tbsps vegetable oil
- 2 eggs
- 200g potato starch (or cornflour)
Method
- To make the sauce, add ketchup, vinegar, soy sauce, sugar and gochujang paste to a blender and blitz. Place to one side until you are ready to cook
- Place the beef strips/ sliced steak in a bowl and season with salt and pepper. Crack two eggs into the bowl and combine the ingredients together. Add the potato starch and ensure the beef is evenly coated, forming a thick batter
- Place a wok over high heat and add the oil. Fry the beef in batches and cook until crispy. Remove with a slotted spoon and transfer the beef to a plate, lined with kitchen roll
- Using the same wok, transfer the onions, peppers, garlic and ginger. Cook over medium heat and soften for 5 minutes before adding the beef back to the pan. Stir in the sauce, turn up the heat and ensure the beef is coated evenly
- Serve hot, with rice or noodles, and garnish with sliced spring onions
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Frequently asked questions
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By definition, organic beef in the UK is fed on a diet predominantly made up of grass. However this won't necessarily make it 100% grass fed, this is not an organic standard. We supplement our organic beef’s diets when grass alone isn’t up to doing the job. As part of our regular crop rotation, we plant some cereals, such as barley, alongside nutritious legumes like peas. These can be grown together in the same field and harvested as a ‘whole crop’. That means the stalk and seed are cut and stored together, so there’s no by-product and no waste. It also means the cattle get a balanced meal with plenty of roughage.
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Organic beef has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic beef animal has to graze, the way that its food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic beef also cover use of medicines (no routine drugs, growth promoters or additives added) and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery. Coombe Farm Organic is certified organic by the Soil Association.
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Organic beef is made of a number of butchered cuts that come from a cow reared in an organic certified system. There are several organic bodies in the UK who can offer this accreditation such as the Soil Association & Organic Farmers and Growers. The standards set by these bodies will affect the husbandry, birth, life, slaughter and processing of an organic beef animal. Every standard must be met and is audited at least annually to ensure this is the case. Coombe Farm Organic is certified organic by the Soil Association.