Szechuan ginger beef
10 Servings
Ingredients
| Quantity | 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 |
Directions
MEAT
MARINADE
PREPARATION
SAUCE
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.
MC-RECIPE@...
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MARINATE OVERNIGHT
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