Chinese Ginger Beef

From Rhonda Parkinson,
Your Guide to Chinese Cuisine.

The staple dish of Chinese take-out restaurants.

Serves 4

1 pound flank steak

Marinade
2 Tbsp dark soy sauce
1 Tbsp Chinese rice wine or dry sherry
1 tsp granulated sugar
2 tablespoons ginger juice (storebought or homemade)

Sauce:
1 Tbsp Chinese rice wine or dry sherry
1 Tbsp light soy sauce
2 Tbsp white or rice vinegar
2 tablespoons granulated sugar
2 Tbsp water
1 teaspoon hot chili oil or crushed red pepper flakes, or to taste

Other:
1 stalk celery
1 red bell pepper
1 carrot
4 to 5 cups oil for deep-frying
2 Tbsp oil for stir-frying, or as needed
3 red chili peppers, seeds left in
1 Tbsp fresh ginger, finely chopped
2 cloves garlic, finely chopped
1 tsp sesame oil
Batter:
1/4 cup flour
1/4 cup cornstarch
1 tablespoon vegetable oil
1 Tbsp hot chili oil (optional)
1/3 cup water, or as needed

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 2 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, 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 a 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 360 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. Remove with a slotted spoon and drain on paper towels.

Increase the heat to 400 degrees Fahrenheit. Deep-fry the beef a second time, to make it extra cripsy. Remove and drain. Clean out the wok.

Heat 2 tablespoons oil in the wok. When the oil is hot, add the chilies, minced garlic and ginger. Stir-fry until the chilies begin to blister. Add the carrot. Stir-fry briefly, then add the celery, and then the red pepper.

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. Stir in the sesame oil. Serve hot.