Szechuan Ginger Beef
A more authentic version of ginger beef than the classic restaurant dish, this recipe uses preserved red ginger.
1 lb flank steak
1 teaspoon salt
1 egg white
1 tablespoon cornstarch
1/2 cup preserved red ginger, julienne
1/4 cup fresh red pepper, julienne
1 scallion, julienne
1 tablespoon sesame seed oil
2 tablespoons hoisin sauce
1 tablespoon dark soy sauce
4 tablespoons chicken stock
1 teaspoon cornstarch
2 to 4 cups oil for deep-frying
1 tablespoon oil for stir-frying
Trim fat from beef. Cut across grain into strips 3-inches long and 1 1/2-inches wide.
Cut again, and julienne. Combine beef, salt, egg white, and 1 tablespoon cornstarch.
Mix well with hand. Heat oil in wok. Deep-fry beef 1 minute. Drain. Remove. Combine sauce ingredients in a small bowl.
Reheat 2 tablespoons of oil in wok. Stir-fry red ginger, red pepper, and scallion 1 minute. Pour in sauce. Bring to boil. Pour in beef.
Stir-fry 30 seconds. Add sesame seed oil. Stir-fry quickly until thoroughly heated.
May be prepared in advance through combining sauce ingredients in bowl. Do not freeze.
Yield: 4-6 Servings