Recipe: Ginger Beef - Calgary Style

Ginger Beef - Calgary Style

★★★★★

Prep Time: 2 hrs 5 mins | Cook Time: 35 mins | Makes: 2 | Difficulty: Easy

Ingredients:

• 500 grams good steak ie top sirloin, New York strip
• MARINADE
• 30 ml China Lily soy sauce
• 15 ml Sherry
• 30 ml ginger juice (grate and squeeze fresh ginger)
• 5 grams caster/berry sugar
• BATTER
• 65 grams cornflour
• 60 ml water
• 1 egg white
• SAUCE
• 30 ml sherry
• 45 ml Ketchap Manis (Indonesian sweet soy sauce)
• 30 ml rice wine vinegar
• 10 ml sesame oil
• 30 ml water
• 2 cloves minced garlic
• 2 inches finely grated ginger
• 1 tsp red chilli flakes
• Plus
• 1 tsp cornflour combined with
• 15 ml water
• OPTIONAL
• 1 carrot cut into fine matchsticks
• 4 spring onions sliced diagonally
• 1 l peanut or canola oil for frying
• Plain white rice

Directions:

PREPARATION
Finely slice the steak across the grain.
Combine marinade ingredients in a shallow bowl, mix in the steak and refrigerate for 2 hours.
COOKING
Put rice on.
Combine sauce ingredients except cornflour & 15ml water.
Heat oil in wok or deep frying pan over high heat.
Whisk together egg white and water then stir in cornflour. Remove meat from marinade and stir into batter. Pour remaining marinade into sauce.
Fry meat for 2 minutes, working in batches (keeps oil hot and prevents from sticking together). Drain on kitchen towel. Repeat. Double frying makes it more crispy.
In a large frying pan bring sauce to boil over high heat. Boil rapidly for 2 minutes, then stir in cornflour & water. You want the sauce to have a honey-like consistency.
If you are using the carrot and spring onion stir that in now.
Add the meat and stir to coat completely. Serve over rice. Sprinkle with toasted sesame seeds if you like.

Notes:

Use fresh ginger & garlic, not the minced in a jar stuff (changes the consistency of the sauce)
Source: My Collection

Sent from Paprika Recipe Manager