A more authentic version of ginger beef than the classic restaurant dish, this recipe uses preserved red ginger.
Serves 4 to 6
Main Chinese Recipes Index
Serves 4 to 6
Main Chinese Recipes Index
Ingredients:
- 1 lb flank steak
- 1 teaspoon salt
- 1 egg white
- 1 tablespoon cornstarch
- 1/2 cup preserved red ginger, julienne
- 1/4 cup fresh red pepper, julienne
- 1 scallion, julienne
- 1 tablespoon sesame seed oil
- Sauce:
- 2 tablespoons hoisin sauce
- 1 tablespoon dark soy sauce
- 4 tablespoons chicken stock
- 1 teaspoon cornstarch
- Other:
- 2 to 4 cups oil for deep-frying
- 1 tablespoon oil for stir-frying
Preparation:
Trim fat from beef. Cut across grain into strips 3-inches long and 1 1/2-inches wide. Cut again, and julienne.
Combine beef, salt, egg white, and 1 tablespoon cornstarch. Mix well with hand.
Heat oil in wok. Deep-fry beef 1 minute. Drain. Remove.
Combine sauce ingredients in a small bowl.
Reheat 2 tablespoons of oil in wok. Stir-fry red ginger, red pepper, and scallion 1 minute. Pour in sauce. Bring to boil. Pour in beef.
Stir-fry 30 seconds. Add sesame seed oil. Stir-fry quickly until thoroughly heated.
May be prepared in advance through combining sauce ingredients in bowl. Do not freeze.
Reprinted with permission from Madame Wong's Long-life Chinese Cookbook.
Reheat 2 tablespoons of oil in wok. Stir-fry red ginger, red pepper, and scallion 1 minute. Pour in sauce. Bring to boil. Pour in beef.
Stir-fry 30 seconds. Add sesame seed oil. Stir-fry quickly until thoroughly heated.
May be prepared in advance through combining sauce ingredients in bowl. Do not freeze.
Reprinted with permission from Madame Wong's Long-life Chinese Cookbook.
