Szechuan ginger beef

Yield: 10 Servings

Measure Ingredient
1 kilograms Flank steak; thinly sliced
30 millilitres Dark soy sauce
20 millilitres Light soy sauce
30 millilitres Dry sherry
5 millilitres Chili oil
5 grams Sugar
10 grams Cornstarch
130 grams Cornstarch
15 grams Ginger; sliced thin
25 grams Ginger; shredded
125 grams Onion; julienned
125 grams Celery; julienned
125 grams Carrot; julienned
250 millilitres Beef stock; heated
5 millilitres Dark soy sauce
5 millilitres Light soy sauce
20 millilitres Hoisin sauce
15 millilitres Hot bean sauce
3 millilitres Chili oil
10 grams Sugar
16 grams Cornstarch
30 millilitres Vinegar





From: howardg@...

Date: Sat, 24 Feb 96 20:59:31 +0700 Recipe By: Ian Campbell (Northern Alberta Inst. of Tech.) 1. Slice beef thinly into ½ centimetre strips.

2. Combine marinade (ingredients 2 - 6), add beef, toss, and let marinate overnight.

3. Combine sauce (ingredients 14 - 22), stir and set aside.

4. Take the larger quantity of cornstarch and place in a plastic bag. Drain marinated beef, and place in small amounts into the bag shake lightly to coat beef.

5. Set a pan over high heat, and add oil for deepfrying. When oil appears hot add sliced ginger, allow ginger to reach a golden brown, remove, and discard.

6. Add first lot of beef, Deepfry for maximum of 2 minutes. Remove to paper towel lined plate, and repeat to complete beef.

7. When done reserve small amount of oil from deepfrying and use to saute ginger, onion, celery, and carrot.

8. Add sauce mixture, stir until sauce starts to boil and thicken. Add beef, toss evenly to coat with sauce and remove from heat. NOTES : Ingredients 1: Meat, 2-7: Marinade, 8-13: Preparation, 14-22: Sauce.




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