Ginger Beef
Randa West
ingredients
- 1 pound beef (rouladen)
- 1 celery stalk
- 1 carrot
- 3 hot chili peppers
- 2 tablespoons fresh ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- Marinade:
- 2 tablespoons dark soy sauce
- 1 tablespoon cooking wine
- 1 teaspoon sugar
- 2 tablespoons ginger juice
- 1 egg white, lightly beaten
- 1/4 cup water
- 1/4 cup flour
- 1/4 cup cornstarch
- 1 tablespoon hot chili oil (optional)
- Sauce:
- 1 tablespoon wine
- 2 tablespoons light soy sauce
- 1 tablespoon vinegar
- 4 tablespoons sugar (can substitute brown sugar or honey, if desired)
- 1/2 teaspoon sesame oil
- 2 tablespoons water
- chili oil or chili powder to taste
- 4 to 5 cups oil for deep-frying
directions
- 1
Cut beef into matchstick strips, cutting along the grain. (The meat is easier to cut if it is partially frozen).
- 2
To make ginger juice for marinade, peel and grate ginger. Squeeze out juice.
- 3
Mix four marinade ingredients. Add to beef and marinate for 30 minutes.
- 4
Begin preparing vegetables. Cut carrots, celery, and pepper into thin strips. Mince garlic. For ginger, use the leftover minced ginger from the preparation of ginger juice.
- 5
Mix the sauce ingredients. Set aside.
- 6
Beat the egg white and add water. Add flour and cornstarch. Mix the batter thoroughly. Drop the batter into the marinated meat. Heat wok. When heated, add 3 - 5 cups of oil. When the oil is ready, add about 1/4 of the meat/batter mixture. Deep-fry the beef until golden brown. Remove and set aside. Let oil come back to original temperature and add more meat.
- 7
When meat is cooked, clean the wok. Heat and add 1 tablespoon oil. When oil is ready, add the vegetables and begin stir-frying. Pour in the sauce and let come to a boil. Add the deep-fried beef. Toss quickly, and remove.
- 8
Sprinkle with sesame oil and serve hot.
Source: Randa West
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