Recipe - Deep Fried Ginger Beef

DEEP FRIED GINGER BEEF
10 ounce Flank steak

BATTER
One fourth cup Water
2 tablespoon Vegetable oil
One half Egg beaten
One fourth cup Cornstarch
2 tablespoon Cornstarch
1 One half tablespoon Flour
1 teaspoon Pepper freshly ground

GARNISH
2 ounce Bell pepper green
2 ounce Bell pepper red
2 ounce Ginger root finely chopped
One half ounce Garlic mashed

SAUCE
One fourth cup Water
2 tablespoon Soy sauce
1 One half tablespoon Mushroom soy sauce
1 tablespoon White vinegar
1 tablespoon Honey
One half tablespoon Cooking wine
One fourth cup Sugar
One fourth tablespoon Powdered chili
10 cup Cooking oil
3 tablespoon Cooking oil

Cutting against the grain, slice flank steak into strips about 2
inches long by One fourth inch wide. (slightly frozen meat makes this task
easier FHT). Combine batter ingredients and mix with steak
slices; toss to coat and set aside.

Cut up green and red peppers into same size strips and mix with
garlic and ginger.

Combine sauce ingredients and set aside.

To cook Ginger Fried Beef, put 10 cups of cooking oil into a deep
fryer or pot and preheat to 250 F. Fry coated meat mixture, a few
pieces at a time, until crispy, about seven to ten minutes. Set meat
aside on paper towel to drain and keep oil at the same temperature
for second stage frying.

Put 3 Tbsp cooking oil in wok and heat. Add green and red pepper
mixture and stirfry over high heat 15 to 20 seconds. Add sauce
mixture and cook another 15 to 20 seconds until somewhat thickened.
Cooking times may be a little longer on a conventional stove.

Deep fry beef a second time for one minute. Remove from oil and add
to stir fry; toss lightly to coat thoroughly and serve.

My thanks to Leo Chan, General Manager of the Ginger Beef Peking
House for supplying this recipe.

Poster unknown.
Posted to MMRecipes Digest V3 #215

Date: Thu, 8 Aug 1996 18:24:50 0500

From: pickell@cyberspc.mb.ca (S.Pickell)