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Ingredientes
- 10 ounce Flank steak
- 1/4 c. Water
- 2 Tbsp. Vegetable oil
- 1/2 x Egg - beaten
- 1/4 c. Cornstarch
- 2 Tbsp. Cornstarch
- 1 1/2 Tbsp. Flour
- 1 tsp Pepper - freshly grnd
- 2 ounce Bell pepper - green
- 2 ounce Bell pepper - red
- 2 ounce Ginger root - finely minced
- 1/2 ounce Garlic - mashed
- 1/4 c. Water
- 2 Tbsp. Soy sauce
- 1 1/2 Tbsp. Mushroom soy sauce
- 1 Tbsp. White vinegar
- 1 Tbsp. Honey
- 1/2 Tbsp. Cooking wine
- 1/4 c. Sugar
- 1/4 Tbsp. Powdered chili
- 10 c. Veg. oil
- 3 Tbsp. Veg. oil
Direcciones
- Cutting against the grain, slice flank steak into strips about 2 inches long by 1/4 inch wide. (slightly frzn 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 c. of veg. oil into a deep fryer or possibly pot and preheat to 250 F. Fry coated meat mix, a few pcs at a time, till crispy, about seven to ten min. Set meat aside on paper towel to drain and keep oil at the same temperature for second stage frying.
- Put 3 Tbsp veg. oil in wok and heat. Add in green and red pepper mix and stir-fry over high heat 15 to 20 seconds. Add in sauce mix and cook another 15 to 20 seconds till 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 in to stir fry; toss lightly to coat thoroughly and serve.
- My thanks to Leo Chan, General Manager of the Ginger Beef Peking House for supplying this recipe.
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