Crispy Beef and Carrot Pita

Ingredients

• 4 Mission Plain Pita

• 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

• 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

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Mission Plain Pita

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Instructions

• Step 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.

• Step 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.

• Step 3

  Lightly toast the pita according to the packet directions and split in half. Fill with the beef mixture and serve.