Ginger fried beef #1

1 Servings

Ingredients

Quantity Ingredient
1 10-ounce flank steak
¼ cup Water
2 tablespoons Vegetable oil
½ Beaten egg
¼ cup Cornstarch PLUS 2 Tbsp cornstarch
1½ tablespoon Flour
1 teaspoon Ground pepper
2 ounces Green bell pepper
2 ounces Red bell pepper
2 ounces Ginger root, finely chopped
½ ounce Garlic, mashed
¼ cup Water
2 tablespoons Soy sauce
1½ tablespoon Mushroom soy sauce
1 tablespoon White vinegar
1 tablespoon Honey
½ tablespoon Cooking wine
¼ cup Sugar
¼ tablespoon Powdered chili
10 cups Cooking oil PLUS 3 Tbsp (separated)

Directions

INGREDIENTS

BATTER

GARNISH

SAUCE

DIRECTIONS

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 cooking oil into a deep fryer or pot and preheat to 250 degrees F. Fry coated meat mixture, a few pieces at a time, until crispy, about seven to ten minutes. Set meat aside on a paper towel to drain and keep oil at 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. Enjoy. The Ginger Beef Peking House Restaurant serves the best Ginger Fried Beef in Calgary. Contributed by Fred Towner

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