Szechuan Ginger Beef
Ingredients
1 lb flank steak
1 teaspoon salt
1 egg white
1 tablespoon cornstarch
1/2 cup preserved red ginger, julienne
1/4 cup fresh red pepper, julienne
1 scallion, julienne
1 tablespoon sesame seed oil
Sauce:
2 tablespoons hoisin sauce
1 tablespoon dark soy sauce
4 tablespoons chicken stock
1 teaspoon cornstarch
Other:
2 to 4 cups oil for deep-frying
1 tablespoon oil for stir-frying
1 teaspoon salt
1 egg white
1 tablespoon cornstarch
1/2 cup preserved red ginger, julienne
1/4 cup fresh red pepper, julienne
1 scallion, julienne
1 tablespoon sesame seed oil
Sauce:
2 tablespoons hoisin sauce
1 tablespoon dark soy sauce
4 tablespoons chicken stock
1 teaspoon cornstarch
Other:
2 to 4 cups oil for deep-frying
1 tablespoon oil for stir-frying
Methods/steps
Trim fat from beef
Cut across grain into strips 3-inches long and 1 1/2-inches wide
Cut again, and julienne
Combine beef, salt, egg white, and 1 tablespoon cornstarch
Mix well with hand
Heat oil in work Deep-fry beef 1 minute
Drain
Remove
Combine sauce ingredients in a small bowl
Reheat 2 tablespoons of oil in wok
Stir-fry red ginger, red pepper, and scallion 1 minute
Pour in sauce
Bring to boil
Pour in beef
Stir-fry 30 seconds
Add sesame seed oil
Stir-fry quickly until thoroughly heated
May be prepared in advance through combining sauce ingredients in bowl
Do not freeze
Cut across grain into strips 3-inches long and 1 1/2-inches wide
Cut again, and julienne
Combine beef, salt, egg white, and 1 tablespoon cornstarch
Mix well with hand
Heat oil in work Deep-fry beef 1 minute
Drain
Remove
Combine sauce ingredients in a small bowl
Reheat 2 tablespoons of oil in wok
Stir-fry red ginger, red pepper, and scallion 1 minute
Pour in sauce
Bring to boil
Pour in beef
Stir-fry 30 seconds
Add sesame seed oil
Stir-fry quickly until thoroughly heated
May be prepared in advance through combining sauce ingredients in bowl
Do not freeze
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