Ginger stir fried beef

6 servings

Ingredients

Quantity Ingredient
10 ounces Flank steak
BATTER:
¼ cup Water 2 tbs vegetable oil
2 ounces Green bell pepper 2 oz red bell pepper
¼ cup Water 2 tbs soy sauce
1½ tablespoon Mushroom soy sauce 1 tbs white vinegar
½ Beaten egg 1/4 cup cornstarch PLUS 2 tbs
1½ tablespoon Flour 1 tsp ground pepper
2 ounces Ginger root, finely chopped 1/2 oz garlic, mashed
1 tablespoon Honey 1/2 tbs cooking wine
¼ cup Sugar 1/4 tbs powdered chili
10 cups Cooking oil PLUS 3 tbs

Directions

INGREDIENTS

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 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.

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