Deep fried ginger beef

6 servings

Ingredients

Quantity Ingredient
10 ounces Flank steak
¼ cup Water
2 tablespoons Vegetable oil
½ Egg - beaten
¼ cup Cornstarch
2 ounces Bell pepper - green
2 ounces Bell pepper - red
¼ cup Water
2 tablespoons Soy sauce
1½ tablespoon Mushroom soy sauce
1 tablespoon White vinegar
1 tablespoon Honey
2 tablespoons Cornstarch
1½ tablespoon Flour
1 teaspoon Pepper - freshly ground
2 ounces Ginger root - finely chopped
½ ounce Garlic - mashed
½ tablespoon Cooking wine
¼ cup Sugar
¼ tablespoon Powdered chili
10 cups Cooking oil
3 tablespoons Cooking oil

Directions

DEEP FRIED GINGER BEEF

BATTER

GARNISH

SAUCE

Cutting against the grain, slice flank steak into strips about 2 inches long by ¼ 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 stir-fry 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.

Submitted By JEFF PRUETT On 04-24-95

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