Wednesday, May 2, 2018

My Recipe Box - Ginger Beef

May 2018 - Toronto ON


This is a great recipe, the sauce is excellent. You can really add any vegetables you might have.
I learned about "velveting" many years ago while taking a Szechuan cooking course and was never a fan of it. You know, when you order take out beef and it doesn't have any texture. So I was leery, but I only added the beef to the corn starch for a few minutes and it worked well.
As per my notes below, don't bother dirtying another pan.

Ginger Beef



30 MINUTE GINGER BEEF
COURSE: MAIN COURSE
PREP TIME: 20 MINUTES
COOK TIME: 10 MINUTES
TOTAL TIME: 30 MINUTES
SERVINGS: 4
AUTHOR: LORD BYRON'S KITCHEN


INGREDIENTS

1 pound skirt steak,sliced thinly
3 cloves garlic,minced
2 teaspoons fresh ginger, grated I would add a lot more!
2 cups carrots,julienned and/or whatever you have on hand green peppers/mushrooms/snow peas/bean sprouts
1/2 cup white onion,finely chopped
1/2 cup soy sauce
1/4 cup white vinegar
Siracha to taste
2 tablespoons sesame oil
1/4 cup vegetable oil,plus more for frying
1/2 teaspoon black pepper
1/2 cup brown sugar,lightly packed I would reduce this 
1/2 cup cornstarch
1/4 teaspoon dried red chili flakes
2 tablespoons sesame seeds

INSTRUCTIONS

Toss the skirt steak with the corn starch in a large bowl and set aside.
Over medium heat, add the vegetable oil and onions to a sauce pan. Sauté for two minutes until onions are translucent.
Add the carrots to the onions and sauté for 3-4 minutes until tender.
Next, add the garlic, ginger, and chili flakes. Stir into the carrots and onions. Cook for 1-2 minutes.
Add the meat and fry until browned. 
Lastly, add the soy sauce, vinegar, sesame oil, black pepper, brown sugar, and sesame seeds. Whisk together.
Lower the heat to a simmer and allow the sauce to slightly thicken.
In the meantime, bring about 2-3 cups of vegetable oil to optimum frying temperature in a deep skillet. Shake the excess corn starch off the beef and fry each piece in batches until crispy. This process takes about 3-4 minutes. Drain the fried beef on paper towels.
Finally, toss the fried beef with the sauce mixture. Serve immediately.

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