Recipe ingredients and directions:
10-ounce flank steak
1/4 cup water
2 Tbsp vegetable oil
1/2 beaten egg
1/4 cup cornstarch plus 2 Tbsp cornstarch
1 1/2 Tbsp flour
1 tsp ground pepper
2 oz green bell pepper
2 oz red bell pepper
2 oz ginger root, finely chopped
1/2 oz garlic, mashed
1/4 cup water
2 Tbsp soy sauce
1 1/2 Tbsp mushroom soy sauce
1 Tbsp white vinegar
1 Tbsp honey
1/2 Tbsp cooking wine
1/4 cup sugar
1/4 Tbsp powdered chili
3 Tbsp oil
Cutting against the grain, slice flank steak into strips about 2
inches long by 1/4 inch wide. Combine water, oil, egg, cornstarch,
flour and pepper 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 water, soy sauces, vinegar, honey, wine, sugar, and chili
and set aside.
Put 10 cups 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 a paper
towel to drain and keep oil at 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.
Category: Asian Recipes