Last night we had homemade Chinese food that was so delicious I ate it right away instead of pissing about taking photos of my food ;-) Here is my recipe for two generous portions.
Finely slice 1 large good quality steak across the grain (I used top sirloin from Margetts Meats in Williams Lake) marinade it for 2 hours in 30ml ginger juice (no need to peel just finely grate about 2 inches of ginger then squeeze out the juice), 15ml sherry (I use Dry Sack), 30ml dark soy sauce (I used China Lily), 5g caster/berry sugar.
Mix together 2 cloves minced garlic, a thumb sized piece of finely grated ginger, 1 heaping tsp dried red chilli flakes, 30ml sherry, 30ml rice wine vinegar, 45ml Ketchap Manis (Indonesian sweet soy sauce), 10ml sesame oil, 30ml water. Stir and set aside.
Beat together 1 egg white and 60ml cold water, then mix in 65g cornflour to make a paste.
Remove meat from marinade and stir into the cornflour batter. Pour the remaining marinade into your sauce mix.
Working in batches (I did 4) deep or shallow fry your beef. It should only take about 2 minutes to brown. Ideally use peanut oil, I used a mixture of canola and peanut. Remove the beef to a dish or tray lined with kitchen towel. Then fry it again, this time you can work in two batches as the beef is already hot so it won't cool the oil so dramatically. Drain onto kitchen towel. Double frying makes it more crispy.
Heat the sauce mix in a large frying pan or wok over a high heat. Boil it for 1-2 minutes, then add 1/2 tsp cornflour blended with 15ml water to thicken, you want a sticky honey like thickness. Add the beef and stir to coat each piece with the sauce. Serve over rice.
Enjoy!
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