Title: Ginger Fried Beef #1
Categories: Beef
Yield: 1 Servings
| INGREDIENTS |
| 1 | | 10-ounce flank steak |
| BATTER |
| 1/4 | c | Water |
| 2 | tb | Vegetable oil |
| 1/2 | | Beaten egg |
| 1/4 | c | Cornstarch PLUS 2 Tbsp cornstarch |
| 1 1/2 | tb | Flour |
| 1 | ts | Ground pepper |
| GARNISH |
| 2 | oz | Green bell pepper |
| 2 | oz | Red bell pepper |
| 2 | oz | Ginger root, finely chopped |
| 1/2 | oz | Garlic, mashed |
| SAUCE |
| 1/4 | c | Water |
| 2 | tb | Soy sauce |
| 1 1/2 | tb | Mushroom soy sauce |
| 1 | tb | White vinegar |
| 1 | tb | Honey |
| 1/2 | tb | Cooking wine |
| 1/4 | c | Sugar |
| 1/4 | tb | Powdered chili |
| 10 | c | Cooking oil PLUS 3 Tbsp (separated) |
| DIRECTIONS |
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 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