Deep Fried Ginger Beef
10 oz Flank steak
1/4 cup Water
2 tbl Vegetable oil
1/2 Egg - beaten
1/4 cup Cornstarch
2 tbl Cornstarch
1 1/2 tbl Flour
1 tsp Pepper - freshly ground
2 oz Bell pepper - green
2 oz Bell pepper - red
2 oz Ginger root - finely chopped
1/2 oz Garlic - mashed
1/4 cup Water
2 tbl Soy sauce
1 1/2 tbl Mushroom soy sauce
1 tbl White vinegar
1 tbl Honey
1/2 tbl Cooking wine
1/4 cup Sugar
1/4 tbl Powdered chili
10 cup Cooking oil
3 tbl Cooking oil
Cutting against the grain, slice flank steak into strips about 2 inches long by
1/4 inch wide. (slightly frozen meat makes this task easier - FHT). Combine
batter ingredients and mix with steak slices; toss to coat and set aside.
Cut up green and red peppers into same size strips and mix with garlic and
Combine sauce ingredients and set aside.
To cook Ginger Fried Beef, put 10 cups of cooking oil into a deep fryer or pot
and preheat to 250 F. Fry coated meat mixture, a few pieces at a time, until
crispy, about seven to ten minutes. Set meat aside on paper towel to drain and
keep oil at the same temperature for second stage frying.
3 Tbsp cooking oil in wok and heat. Add green and red pepper mixture and
stir-fry over high heat 15 to 20 seconds. Add sauce mixture and cook another 15
to 20 seconds until somewhat thickened.
Cooking times may be a
little longer on a conventional stove.
Deep fry beef a second
time for one minute. Remove from oil and add to stir fry; toss lightly to coat
thoroughly and serve.