Deep-fried chinese steak

4 Servings

Ingredients

Quantity Ingredient
1 pounds Lean beef
1 Scallion stalk
1 slice Fresh ginger root
2 tablespoons Soy sauce
2 tablespoons Sherry
1 tablespoon Cornstarch
1 Egg white
Oil for deep-frying
4 tablespoons Soy sauce
½ teaspoon Sugar
1½ teaspoon Sesame oil

Directions

1. Cut beef against the grain in ¼-inch slices. Then pound paper-thin with flat side of a cleaver or bottom of a glass jar.

2. Mince scallion and ginger root and combine in a deep bowl with soy sauce and sherry. Add beef and toss gently. Let stand 1 to 1-½ hours, turning meat occasionally.

3. Drain meat well, discarding marinade. Wipe out bowl. Blot beef dry with paper toweling and return to bowl.

4. Mix cornstarch and egg white to make a batter. Add to beef and toss gently to coat. Meanwhile, heat oil.

5. Add beef a few slices at a time, and deep-fry until golden (1 to 2 minutes). Drain on paper toweling.

6. In a saucepan, heat remaining soy sauce, sugar and sesame oil. Pour over beef and serve hot. VARIATION: In step 6, instead of pouring heated sauce over the beef, serve it separately as a dip.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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