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GINGER FRIED BEEF

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Serves: 4

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A dish served in most Chinese restaurants in Canada. I believe it was first made in Calgary.

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Ingredients

  • 0.99 lb steak (flank)
  • 2 beaten eggs
  • ¾ cup cornflour
  • ½ cup water
  • ⅔ cup grated carrot
  • 2 tablespoons chopped scallions
  • 4 tablespoons finely chopped fresh gingerroot
  • 4 cloves grated garlic
  • 3 tablespoons soy sauce
  • 2 tablespoons wine (or sake)
  • 2 tablespoons rice wine vinegar (or white vinegar)
  • 1 tablespoon sesame oil
  • ½ cup sugar
  • finely chopped chilli
  • oil (for wok or fry pan)

Method

  1. Slice steak against the grain into narrow strips. Mix beef and eggs.
  2. Dissolve cornstarch in water and mix with beef.
  3. Pour ample oil in wok for deep frying. Heat oil to boiling, but not smoking.
  4. Add beef to oil 1/4 at a time. Separate beef pieces with fork or chop sticks. Cook, stirring frequently until crispy. Remove, drain and set aside.
  5. 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.
  6. Add beef back in, mix well and serve over steamed rice.

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