May 16, 2016

Hunan Beef

This spicy dish came through email from Blog Chef and can be found here. We doubled it for 6 with no leftovers so keep that in mind if you make the original recipe amount.

1.5# flank steak, sliced into thin strips
2 egg whites
2 tablespoon cornstarch
oil for frying
4 tablespoons soy sauce
2 tablespoon chili paste with garlic
3 teaspoons cornstarch
1 teaspoon sugar
Several drops sesame oil to taste
4 garlic cloves (minced)
8 cups broccoli florets
2 tablespoon dry sherry
¼ teaspoon salt

Boil/Steam broccoli, drain, set aside for mixing with beef.
In a medium bowl combine beef, egg white and cornstarch. Mix well and set aside. In another bowl mix together soy sauce and chili paste. Mix in cornstarch, sugar, sesame oil, and garlic. Set aside.
Heat oil in a deep fryer to 375°. Deep fry strips of beef in batches for about 2-3 minutes or until golden brown. Drain on paper towels.
Heat a wok or skillet over medium-high heat. Add the sauce mixture to the wok and cook until it becomes thickened and bubbly. Mix in cooked beef strips and cook for 1 minute. Stir in broccoli. Remove from the pan to a platter and set aside.
Serve over white rice.

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