half pound boneless beefsteak, sliced into 1
half X 2 x half inch pieces
half teaspoon baking soda
half Cup water
half teaspoon kosher salt
1 small egg
2 tablespoons cornstarch
1 tablespoon corn oil
2 tablespoons chicken broth recipe here
1 teaspoon sugar
cornstarch (corn flour)
half tablespoons rice wine
half teaspoons mild rice vinegar
1 tablespoon soy sauce
1 teaspoon oriental
2 cups corn oil, for frying
1 large piece dried tangerine peel, in small
4 to 5 dried hot red chili peppers
2 tablespoons minced fresh ginger
half teaspoon minced garlic
1 scallion, chopped
2 teaspoons sugar
Mix the beef with the baking soda and water;
refrigerate for 1 hour. Rinse the beef thoroughly
with cold water and dry well. The meat must be very
Mix the marinade ingredients, add the beef, mix well
and refrigerate again for at least 1 hour.
Mix the sauce ingredients and set aside with all the
other ingredients near the stove.
Put a colander or stainless steel Chinese strainer
over a pot and place near the stove.
Heat a wok over high heat and add the oil. When the
oil is hot and almost smoking, add the beef. Stir
and fry until it just changes color, then remove the
beef with a slotted spoon and drain in the colander.
Heat the oil again until very hot. Return the beef
to the oil and stir and fry once more, until the
beef is crispy around the edges.
Pour the beef and oil into the colander over the pot
and allow the oil to drain away.
Reheat the wok to medium hot. Heat 2 tablespoons of
the drained oil, then add the tangerine peel, chili
peppers, ginger, garlic and scallion. Stir fry for a
few seconds, or until the chili peppers brown, then
add the beef. Stir for 30 seconds and add the sugar.
Add the sauce to the beef, stirring constantly until
it coats the meat with a clear glaze. Turn off the
heat and serve hot.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy