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Рецепт Szechuan Ginger Beef

by Global Cookbook

Ингредиенты

1 kg Flank steak, thinly sliced 30 ml Dark soy sauce 20 ml Light soy sauce 30 ml Dry sherry 5 ml Chili oil 5 gm Sugar 10 gm Cornstarch 130 gm Cornstarch 15 gm Ginger, sliced thin 25 gm Ginger, shredded 125 gm Onion, julienned

125 gm Celery, julienned 125 gm Carrot, julienned 250 ml Beef stock, heated 5 ml Dark soy sauce 5 ml Light soy sauce 20 ml Hoisin sauce 15 ml Warm bean sauce 3 ml Chili oil 10 gm Sugar 16 gm Cornstarch 30 ml Vinegar

Инструкции

1. Slice beef thinly into 1/2 centimetre strips.
2. Combine marinade (ingredients 2 - 6), add in beef, toss, and let marinate overnight.
3. Combine sauce (ingredients 14 - 22), stir and set aside.
4. 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.
5. Set a pan over high heat, and add in oil for deepfrying. When oil appears warm add in sliced ginger, allow ginger to reach a golden, remove, and throw away.
6. Add in first lot of beef, Deepfry for maximum of 2 min. Remove to paper towel lined plate, and repeat to complete beef.
7. When done reserve small amount of oil from deepfrying and use to saute/fry ginger, onion, celery, and carrot.
8. Add in sauce mix, stir till sauce starts to boil and thicken. Add in beef, toss proportionately to coat with sauce and remove from heat. NOTES Ingredients 1: Meat, 2-7: Marinade, 8-13: Preparation, 14-22: Sauce.
9. MARINATE OVERNIGHT

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