about  |   alphabetical  |   contact  |   email  |   links  |   home  |                The Chinese CookBook    
Szechuan Ginger Beef

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

Tell a friend:

TheChineseCookbook.com © 2006-2008 Copyright. All Rights Reserved.