posted by Southern 01-06-99 1:38 PM
Ginger Fried Beef
10-ounce flank steak, slightly frozen
Batter:
1/4 cup water
2 tablespoons vegetable oil
1/2 egg, beaten
1/4 cup plus 2 tablespoons cornstarch
1-1/2 tablespoons flour
1 teaspoon ground pepper
Garnish:
2 ounces green bell pepper, cut into strips
2 ounces red bell pepper, cut into strips
2 ounces ginger root, finely chopped
1/2 ounce garlic, mashed
Sauce:
1/4 cup water
2 tablespoons soy sauce
1-1/2 tablespoons mushroom soy sauce
1 tablespoon white vinegar
1 tablespoon honey
1/2 tablespoon cooking wine
1/4 cup sugar
1/4 tablespoon powdered chili
Cooking Oil:
10 cups vegetable oil (for fryer)
3 tablespoons vegetable oil (for wok)
Slice steak into strips (2 inches long by 1/4 inch wide), cutting against the grain. Combine batter ingredients, mix with steak strips, toss to coat, then set aside. Combine garnish ingredients, then set aside. Combine sauce ingreds, then set aside.
Place 10 cups oil into a deep fryer, then preheat to 250 °F. Fry meat, a few pieces at a time, until crispy (about 7 to 10 minutes). Drain on paper towel. Keep oil hot for second stage frying.
Place 3 tablespoons oil in wok over high heat. Add garnish mixture, then stir-fry over for 15 to 20 seconds. Add sauce mixture, then cook for another 15 to 20 seconds, until somewhat thickened. (These cooking times may be a little longer on a conventional stove.)
Deep-fry beef again for 1 minute. Remove from oil, then add to stir fry. Toss lightly to coat beef thoroughly. Serve
hot.
SOURCE: Leo Chan, General Manager, Ginger Beef Peking House (Calgary, Alberta)
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