Beef: Deep Fried Ginger Beef
Source of Recipe
Ginger Beef Peking House; Leo Chan, General Manager
List of Ingredients
10 oz Flank steak
BATTER
1/4 cup Water
2 tbl Vegetable oil
1/2 Egg - beaten
1/4 cup Cornstarch
2 tbl Cornstarch
1 1/2 tbl Flour
1 tsp Pepper - freshly ground
GARNISH
2 oz Bell pepper - green
2 oz Bell pepper - red
2 oz Ginger root - finely chopped
1/2 oz Garlic - mashed
SAUCE
1/4 cup Water
2 tbl Soy sauce
1 1/2 tbl Mushroom soy sauce
1 tbl White vinegar
1 tbl Honey
1/2 tbl Cooking wine
1/4 cup Sugar
1/4 tbl Powdered chili
10 cup Cooking oil
3 tbl Cooking oil Recipe
* Cutting against the grain, slice flank steak into strips about 2 inches long by 1/4 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.
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