Deep-fried sweet-and-pungent beef cubes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Sweet-and-pungent sauce | ||
| 1 | pounds | Lean beef |
| 1 | Egg | |
| 1 | Clove garlic | |
| Cornstarch | ||
| Oil for deep-frying | ||
Directions
1. Prepare a sweet-and-pungent sauce (see recipes "Sweet-and-Pungent Sauce #1" or #2, and/or Typical Combinations or Possible Combinations).
2. Cut beef in ½-inch cubes. Beat egg; mince garlic and add.
3. Dip beef in egg mixture; then dredge lightly in cornstarch to coat.
Meanwhile, heat oil.
4. Add beef cubes, several at a time, and deep-fry until golden. Drain on paper toweling.
5. Reheat sweet-and-pungent sauce. Stir in beef cubes only to heat through.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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