Crispy beef
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Beef flank steak |
| 3 | tablespoons | Soy sauce |
| 2 | tablespoons | Red wine |
| 1 | teaspoon | Sesame oil |
| 1 | slice | Ginger root; minced |
| 1 | Egg; lightly beaten | |
| 3 | tablespoons | Cornstarch |
| 3 | tablespoons | All-purpose flour |
| 1 | teaspoon | Baking powder |
| 2 | cups | Peanut oil |
| 2 | tablespoons | Toasted sesame seeds |
| 2 | larges | Tomatoes;cut in wedges |
| ½ | cup | Trimmed parsley sprigs |
Directions
Slice the beef into thin strips across the grain of the meat. Mix the soy sauce, wine, sesame oil, and ginger. Marinate the beef in the mixture 10 mins. Combine the egg, cornstarch, flour, and baking powder in a small bowl. Allow to stand 15 mins. Heat the peanut oil to 375 F in a wok or heavy skillet. Remove the beef from the marinade and dip in the egg mixture to coat. Deep-fry ½ cup at a time until golden brown. Drain on paper toweling. Arrange on a serving plate. Sprinkle with sesame seeds; arrange the tomato wedges and parsley sprigs decoratively around the beef.
PINE YARD
CHURCH STREET, CHICAGO
WINE: CHENIN BLANC
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .