Yield: 10 Servings
Ingredients:-
MEAT
- 1 kg flank steak; thinly sliced
----------------------------MARINADE------------------------------
- 30 ml dark soy sauce
- 20 ml light soy sauce
- 30 ml dry sherry
- 5 ml chili oil
- 5 g sugar
- 10 g cornstarch
--------------------------PREPARATION-----------------------------
- 130 g cornstarch
- 15 g ginger; sliced thin
- 25 g ginger; shredded
- 125 g onion; julienned
- 125 g celery; julienned
- 125 g carrot; julienned
------------------------------SAUCE-------------------------------
- 250 ml beef stock; heated
- 5 ml dark soy sauce
- 5 ml light soy sauce
- 20 ml hoisin sauce
- 15 ml hot bean sauce
- 3 ml chili oil
- 10 g sugar
- 16 g cornstarch
- 30 ml vinegar
Method:-
- Slice beef thinly into 1/2 centimetre strips.
- Combine marinade, add beef, toss, and let marinate overnight.
- Combine sauce, stir and set aside.
- 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.
- Set a pan over high heat, and add oil for deep frying. When oil appears hot add sliced ginger, allow ginger to reach a golden brown, remove, and discard.
- Add first lot of beef, Deep fry for maximum of 2 minutes. Remove to paper towel lined plate, and repeat to complete beef.
- When done reserve small amount of oil from deep frying and use to sauté ginger, onion, celery, and carrot.
- Add sauce mixture, stir until sauce starts to boil and thicken. Add beef, toss evenly to coat with sauce and remove from heat.
