Deep-fried chinese steak
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean beef |
| 1 | Scallion stalk | |
| 1 | slice | Fresh ginger root |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Sherry |
| 1 | tablespoon | Cornstarch |
| 1 | Egg white | |
| Oil for deep-frying | ||
| 4 | tablespoons | Soy sauce |
| ½ | teaspoon | Sugar |
| 1½ | teaspoon | Sesame oil |
Directions
1. Cut beef against the grain in ¼-inch slices. Then pound paper-thin with flat side of a cleaver or bottom of a glass jar.
2. Mince scallion and ginger root and combine in a deep bowl with soy sauce and sherry. Add beef and toss gently. Let stand 1 to 1-½ hours, turning meat occasionally.
3. Drain meat well, discarding marinade. Wipe out bowl. Blot beef dry with paper toweling and return to bowl.
4. Mix cornstarch and egg white to make a batter. Add to beef and toss gently to coat. Meanwhile, heat oil.
5. Add beef a few slices at a time, and deep-fry until golden (1 to 2 minutes). Drain on paper toweling.
6. In a saucepan, heat remaining soy sauce, sugar and sesame oil. Pour over beef and serve hot. VARIATION: In step 6, instead of pouring heated sauce over the beef, serve it separately as a dip.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .