Crispy beef

Yield: 4 Servings

Measure 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

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, .

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