Szechuan Ginger Beef


1 lb flank steak 1 teaspoon salt 1 egg white 1 tablespoon cornstarch 1/2 cup preserved red ginger, julienne 1/4 cup fresh red pepper, julienne 1 scallion, julienne 1 tablespoon sesame seed oil Sauce: 2 tablespoons hoisin sauce 1 tablespoon dark soy sauce 4 tablespoons chicken stock 1 teaspoon cornstarch Other: 2 to 4 cups oil for deep-frying 1 tablespoon oil for stir-frying


Trim fat from beef. Cut across grain into strips 3-inches long and 1 1/2-inches wide. Cut again, and julienne. Combine beef, salt, egg white, and 1 tablespoon cornstarch. Mix well with hand. Heat oil in work Deep-fry beef 1 minute. Drain. Remove. Combine sauce ingredients in a small bowl. Reheat 2 tablespoons of oil in wok. Stir-fry red ginger, red pepper, and scallion 1 minute. Pour in sauce. Bring to boil. Pour in beef. Stir-fry 30 seconds. Add sesame seed oil. Stir-fry quickly until thoroughly heated. May be prepared in advance through combining sauce ingredients in bowl. Do not freeze.


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