Name: Deep Fried Ginger Beef
Ingredients: 10 oz Flank steak; 1/4 c Water; 2 tb Vegetable oil; 1/2 Egg - beaten; 1/4 c Cornstarch; 2 tb Cornstarch; 1 1/2 tb Flour; 1 ts 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 c Water; 2 tb Soy sauce; 1 1/2 tb Mushroom soy sauce; 1 tb White vinegar; 1 tb Honey; 1/2 tb Cooking wine; 1/4 c Sugar; 1/4 tb Powdered chili; 10 c Cooking oil; 3 tb Cooking oil

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Eggs		China, Beef, Main	6	Servings

INGREDIENTS

10	oz	Flank steak
1/4	c	Water
2	tb	Vegetable oil
1/2		Egg – beaten
1/4	c	Cornstarch
2	tb	Cornstarch
1 1/2	tb	Flour
1	ts	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	c	Water
2	tb	Soy sauce
1 1/2	tb	Mushroom soy sauce
1	tb	White vinegar
1	tb	Honey
1/2	tb	Cooking wine
1/4	c	Sugar
1/4	tb	Powdered chili
10	c	Cooking oil
3	tb	Cooking oil

INSTRUCTIONS

DEEP FRIED GINGER BEEF
BATTER
GARNISH
SAUCE
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 ginger.
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.
Put 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.
My thanks to Leo Chan, General Manager of the Ginger Beef Peking
House for supplying this recipe.
Poster unknown.
Posted to MM-Recipes Digest V3 #215
Date: Thu, 8 Aug 1996 18:24:50 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)

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