Ginger Fried Beef
Ready in 45 minutes
Serves : 4
by John Abraham
1 lb. flank steak
2 eggs, beaten
3/4 cup cornstarch
1/2 cup water
2/3 cup grated carrots
2 Tbsp. chopped green onion (or more to taste)
4 Tbsp.(1/4 cup) minced ginger root (or more)
4 cloves garlic minced
90 ml soy sauce
60 ml cooking wine – Chinese rice wine or dry sherry
60 ml white vinegar
1 Tbsp. sesame oil
1/2 cup sugar
1 tsp hot chili oil or crushed red chili flakes
Slice steak while partially frozen into narrow strips.
Mix beef and eggs.
Dissolve cornstarch in water and mix with beef, add crushed chili flakes (if using).
Pour ample (about 3/4 cup) oil in wok.
Heat to boiling hot, but not smoking.
Add beef to oil, 1/4 at a time. Separate with a fork (or chopsticks if you’re talented) and cook, stirring frequently until crispy.
Remove, drain and set aside (This much can be done in advance).
Put 1 Tbsp. oil in wok.
Add carrots, onion, ginger and garlic and stir fry over high heat.
Add remaining ingredients and bring to a boil.
Add beef, mix well and serve.
If your steak is over one pound, cook it all anyway.
Serve with steamed rice.