Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Ginger Fried Beef


1 10-ounce flank steak

BATTER:
1/4 cup water
2 tablespoon vegetable oil
1/2 beaten egg
1/4 cup cornstarch PLUS 2 tablespoon cornstarch
1-1/2 tablespoon flour
1 tsp ground pepper

GARNISH:
2 oz green bell pepper
2 oz red bell pepper
2 oz ginger root, finely chopped
1/2 oz garlic, mashed

SAUCE:
1/4 cup water
2 tablespoon soy sauce
1-1/2 tablespoon mushroom soy sauce
1 tablespoon white vinegar
1 tablespoon honey
1/2 tablespoon cooking wine
1/4 cup sugar
1/4 tablespoon powdered chili
10 cups cooking oil PLUS 3 tablespoon (separated)

Cutting against the grain, slice flank steak into strips about 2 inches long by 1/4 inch wide. (slightly frozen meat makes this task easier -- FHT). Combine batter ingredients and mix with steak slices; toss to coat and set aside. Cut up green and red peppers into same size strips and mix with garlic and ginger. Combine sauce ingredients and set aside.

To cook Ginger Fried Beef, put 10 cups cooking oil into a deep fryer or pot and preheat to 250 F. Fry coated meat mixture, a few pieces at a time, until crispy, about seven to ten minutes. Set meat aside on a paper towel to drain and keep oil at same temperature for second stage frying.

Put 3 tablespoon cooking oil in wok and heat. Add green and red pepper mixture and stir-fry over high heat 15 to 20 seconds. Add sauce mixture and cook another 15 to 20 seconds until somewhat thickened. Cooking times may be a little longer on a conventional stove.

Deep fry beef a second time for one minute. Remove from oil and add to stir fry; toss lightly to coat thoroughly and serve.

Enjoy. My thanks to Leo Chan, General Manager of the Ginger Beef Peking House, Calgary, Alberta for supplying this recipe.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.