Deep-Fried Chinese Steak

Category : General

Yield: 4 Servings

Ingredients (Help):
1 lb Lean beef
1 Scallion stalk
1 sl Fresh ginger root
2 tb Soy sauce
2 tb Sherry
1 tb Cornstarch
1 Egg white
Oil for deep-frying
4 tb Soy sauce
1/2 ts Sugar
1 1/2 ts Sesame oil

1. Cut beef against the grain in 1/4-inch slices. Then pound paper-thin
with flat side of a cleaver or bottom of a glass jar.

2. Mince scallion and ginger root and combine in a deep bowl with soy sauce
and sherry. Add beef and toss gently. Let stand 1 to 1-1/2 hours, turning
meat occasionally.

3. Drain meat well, discarding marinade. Wipe out bowl. Blot beef dry with
paper toweling and return to bowl.

4. Mix cornstarch and egg white to make a batter. Add to beef and toss
gently to coat. Meanwhile, heat oil.

5. Add beef a few slices at a time, and deep-fry until golden (1 to 2
minutes). Drain on paper toweling.

6. In a saucepan, heat remaining soy sauce, sugar and sesame oil. Pour over
beef and serve hot. VARIATION: In step 6, instead of pouring heated sauce
over the beef, serve it separately as a dip.

From The Thousand Recipe Chinese Cookbook, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive,
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