Ginger Beef

By á-491

Ingredients

• Water 1/2 cup 125 mL
• Cornstarch 1 1/2 tsp. 7 mL
• Liquid honey 1/4 cup 60 mL
• Oyster sauce 1 1/2 tbsp. 25 mL
• Dried crushed chilies 1/2 tsp. 2 mL
• Sesame oil 2 tsp. 10 mL
• Cornstarch 1/2 cup 125 mL
• Large eggs 2 2
• Soy sauce 1 tbsp. 15 mL
• Sesame oil (optional) 1 tsp. 5 mL
• Garlic cloves, minced (or 1/2 tsp., 2 mL, powder) 2 2
• Finely grated peeled gingerroot 1 1/2 tsp. 7 mL
• Sirloin steak, cut across grain into 1/8 inch (3 mm) thick slices 1 1/4 lbs. 560 g
• Cooking oil, for deep-frying
• Cooking oil 2 tsp. 10 mL
• Green onions, cut julienne 2 2
• Medium carrots, cut julienne 2 2
• Finely chopped peeled gingerroot 1 tbsp. 15 mL

Details

Servings 6

Preparation

Step 1

Stir water into first amount of cornstarch in small bowl. Add next 4 ingredients. Stir. Set aside.

Beat next 6 ingredients with fork in medium bowl.

Cut beef slices into 1/4 to 1/2 inch (6 to 12 mm) shreds. Add to egg mixture. Stir until coated. Marinate at room temperature for 15 minutes.

Deep-fry beef, in several batches, in hot (375°F, 190°C) cooking oil for 1 to 1 1/2 minutes, stirring and breaking pieces apart, until golden brown. Remove beef with slotted spoon to paper towels to drain. Keep warm.

Heat second amount of cooking oil in medium frying pan on medium-high until hot. Add green onion, carrot and second amount of ginger. Stir-fry for about 2 minutes until softened. Stir honey mixture. Stir into carrot mixture until boiling and slightly thickened. Pour over beef. Makes 6 cups (1.5 L). Serves 6.