Curried beef, guangdong style
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14 | ounces | Lean boneless beef |
| 3 | cups | Vegetable oil for deep-frying |
| 2 | tablespoons | Curry oil |
| ¼ | teaspoon | Ginger; chopped |
| ¼ | teaspoon | Garlic; chopped |
| ¼ | teaspoon | Onions; chopped |
| ¼ | teaspoon | Hot red chili (chilli) pepper, chopped |
| 2 | teaspoons | Rice wine |
| 2 | ounces | Clear stock |
| ¼ | teaspoon | Salt; or to taste |
| ½ | teaspoon | Sugar |
| 1 | teaspoon | Cornstarch (cornflour) dissolved in |
| 1 | teaspoon | Water |
| ¼ | teaspoon | Msg |
Directions
1. Cut beef into 1-inch square chunks.
2. Heat the oil in a wok over low heat to very hot, 350. Deep-fry the beef until it is cooked through. Remove beef, drain, and set aside.
3. Pour the oil out of the wok, leaving a thin film one the bottom. Reheat until a haze appears on the oil surface. Add the curry oil, ginger, garlic, onions, chili pepper, rice wine, stock, salt, MSG and sugar. Stir the cornstarch to blend and add. Add the beef, stir-fry for 2 minutes, or until the sauce is thickened. Sprinkle with sesame oil and serve.
busted by sooz
Posted to recipelu-digest Volume 01 Number 228 by James and Susan Kirkland <kirkland@...> on Nov 08, 1997