Beef With Oyster Sauce - Deep-fry

Ingredients:

• 3/4 pound flank steak
• Marinade:
• 1 large egg white
• Pinch of pepper
• 2 teaspoons Chinese rice wine or dry sherry
• 1 tablespoon cornstarch
• Other:
• 8 ounces (1/2 pound) asparagus
• 1 teaspoon chopped ginger
• 3 tablespoons oyster sauce
• 1/4 - 1/3 cup water or chicken broth, as desired
• Pinch of salt, to cook asparagus
• 3 tablespoons water, to cook asparagus
• 1/2 - 1 teaspoon granulated sugar or soft brown sugar, as desired
• Oil for deep-frying and stir-frying

Preparation:

Partially freeze the steak to make it easier to cut. Cut across the grain into slices, about 1 1/2 - 2 inches long and 3/4 inches wide. Mix in the egg white, rice wine, and finally the cornstarch. Marinate the beef for 30 minutes.

While the beef is marinating, heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Wash the asparagus, drain thoroughly. Trim the ends of the asparagus and cut on the diagonal into thin slices about the same length as the beef. Chop the ginger.

Mix the oyster sauce with the water or broth and set aside.

Carefully add the beef to the oil. Deep-fry for 4 to 5 minutes. Use a spatula to separate the pieces. Remove from the wok and drain. Clean out the wok.

Heat 1 tablespoon oil on medium-high heat. Add the chopped ginger and stir-fry on medium-high heat until aromatic (about 30 seconds). Add the asparagus. Stir-fry briefly for about 1 minute, then sprinkle with salt. Turn the heat down to medium, add the water, cover and simmer for another 1 to 2 minutes, until the asparagus is crisp but tender.

Push the asparagus up to the side of the wok, and add the beef and oyster sauce/water mixture in the middle. Stir in the sugar. Mix everything together, heat through and serve hot.

Restaurant Style Stir-fried Beef With Oyster Sauce - from cookbook author Deh- Ta Hsiung

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