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.
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.
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.
Finally, toss the fried beef with the sauce mixture. Serve immediately.
It sounds tasty!
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