So, earlier this week, my mum asked me if I wanted to come over for dinner on Saturday while her partner was in Vancouver. I agreed, and we decided we would make something we couldn't normally make. My first idea was tempura and I was pleased with that. But then, when we drove to the grocery store for ingredients, I suggested Ginger Fried Beef--a longtime favourite of mine. We looked at each other and realized we were throwing a wrench in all our plans so I quickly pulled up a recipe on my Blackberry and off we went into the store.
The recipe is long, and the cooking instructions are in multiple steps. It was hard work, but between me and mum, we totally pulled it off. We served it with rice and stir fried vegetables. It was outstanding but totally teamwork!
Serves 4
Ingredients:
2 pounds flank steak, or sirloin
Marinade:
4 Tbsp tamari
2 Tbsp Chinese rice wine (mirin) or dry sherry
2 tsp granulated sugar
4 tablespoons ginger juice
Sauce:
2 Tbsp Chinese rice wine or dry sherry
2 Tbsp tamari
4 Tbsp white or rice vinegar
4 tablespoons granulated sugar
3 Tbsp water
2 teaspoon hot chili oil or crushed red pepper flakes, or to taste
Other:
2 stalk celery
½ large onion
1 red bell pepper
2 carrots
2 Tbsp oil for stir-frying, or as needed
1 tsp chili flakes
2 Tbsp fresh ginger, grated
4 cloves garlic, finely chopped
2 tsp sesame oil
4 to 5 cups oil for deep-frying
Batter:
1/2 cup sweet rice flour
1/2 cup cornstarch
2 tablespoon vegetable oil
2 tsp hot chili oil (optional)
2/3 cup water, or as needed
Preparation:
Partially freeze the beef to make it easier to cut.
- If making homemade ginger juce, grate the ginger and squeeze out the juice until you have 4 tablespoons. Cut the partially frozen beef along the grain into thin strips the approximately length and width of matchsticks. Add the marinade ingredients and marinate the beef for 25 minutes.
- In a small bowl, mix together the soy sauce, rice wine or sherry, vinegar, sugar, water and hot chili oil. Set aside.
- While the beef is marinating, prepare the vegetables and sauce. Cut the celery, onion, red bell pepper, and carrot into thin strips.
- To prepare the batter, combine the flour and cornstarch. Stir in the vegetable oil, and the hot chili oil if using. Add as much water as is needed to make a smooth batter. It should not be too dry or too runny, but should lightly drop off the back of a wooden spoon.
- Heat the oil for deep-frying to 375 degrees Fahrenheit. Dip the marinated beef pieces into the batter. When the oil is hot, add the beef and deep-fry until it is golden brown. About 5 minutes. Remove with a slotted spoon and drain on paper towels.
- Heat 2 tablespoons oil in the wok. When the oil is hot, add the chilies. Add the carrot, celery, red pepper, and onions. Saute until softened. Add the ginger and garlic.
- Push the vegetables up to the sides of the wok. Add the sauce in the middle. Heat to boiling, then add the deep-fried beef back into the pan. Mix all the ingredients together. Remove from the heat. Serve with rice and veggies.
