Receta Szechuan Ginger Beef

• 1 kg Flank steak, thinly sliced
• 30 ml Dark soy sauce
• 20 ml Light soy sauce
• 30 ml Dry sherry
• 5 ml Chili oil
• 5 gm Sugar
• 10 gm Cornstarch
• 130 gm Cornstarch
• 15 gm Ginger, sliced thin
• 25 gm Ginger, shredded
• 125 gm Onion, julienned
• 125 gm Celery, julienned
• 125 gm Carrot, julienned
• 250 ml Beef stock, heated
• 5 ml Dark soy sauce
• 5 ml Light soy sauce
• 20 ml Hoisin sauce
• 15 ml Warm bean sauce
• 3 ml Chili oil
• 10 gm Sugar
• 16 gm Cornstarch
• 30 ml Vinegar

Direcciones