Frank's Recipes! Crispy Beef Over Vegetables

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Crispy Beef Over Vegetables

1/4 Cup each of broccoli, baby corn, carrots, bok choy, oyster mushrooms, snow peas, pressed tofu and button mushrooms, blanched in boiling water, reserve

MARINADE
1 pound beef steak, cut in slices
1 Tablespoon light soy sauce
2 teaspoons rice wine
1 teaspoon sesame oil
1/2 teaspoon salt
3 Tablespoons cornstarch
1 tablespoon all purpose flour
2 cups peanuts

SAUCE
5 dried chilies
1 1/2 Tablespoons peanut oil
3 Tablespoons minced garlic
3 Tablespoons minced fresh ginger
1 teaspoon salt
3 Tablespoons sugar
1/2 cup water
1 teaspoon corn starch mixed with 1 teaspoon water

Place the meat in the freezer for twenty minutes or until firm to the touch. Slice across the grain and place in the marinade. Soak the dried chilies and slice. Heat a wok until hot. Add the two cups of oil and heat until just smoking. Deep fry the meat in two batches. Remove and drain in a colander. Heat a saucepan and add the oil, garlic, ginger and chilies and stir fry for twenty seconds. Add the rest of the ingredients and simmer for two minutes. Keep warm. Place the vegetables on a plate. Toss the beef in the sauce and heat. Serve over the vegetables. Garnish with chopped scallions.