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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future. Ingredients:
4 cups peanut oil |
15 green onion tops |
1 tablespoon ginger, minced |
1 lb flank steaks or 1 lb sirloin steak |
1 1/2 tablespoons water chestnut flour |
2 egg whites |
1 pinch salt |
cornstarch paste |
1 teaspoon chili paste with garlic |
1/4 cup chicken stock |
2 tablespoons dark soy sauce |
1 pinch sugar |
1 1/2 tablespoons dry sherry |
Directions:
1. Preparation: Cut tops of green onions into 2 long pieces.
2. Combine sauce ingredients in small bowl & stir thoroughly.
3. Cut steak across the grain into thin slices, about 1/2 deep by 2 long.
4. In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour.
5. Beat with chopstick until frothy.
6. Add steak, & use fingers to coat each slice.
7. Deep-frying: In wok, heat oil to moderately hot.
8. When ready, piece of coated meat will rise to surface immediately.
9. Fry meat in small batches; drop in 1 slice at a time to avoid sticking.
10. Cook until lightly brown, about 1 minute.
11. Drain on Chinese strainer or paper bag.
12. Stir-frying: Remove all but 2 T of oil from wok.
13. With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds.
14. Add sauce; bring to boil on high heat while stirring.
15. Add beef all at once, & toss with sauce until beef is hot & coated.
16. Push beef out of sauce, dribble in cornstarch paste to lightly thicken.
17. Recombine.
18. Serve immediately.
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