Recipe ingredients
- 3/4 lb. beef sirloin or flank steak
- Marinade:
- 2 tablespoons dry sherry
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1 small carrot
- 1 green bell pepper
- 2 ribs celery
- 1 small onion
- Sauce:
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon chili oil
- 1/2 teaspoon cornstarch
Recipe method
- Trim and discard fat from beef. Cut beef across the grain into 1 1/2-inch matchstick pieces.
- Combine marinade ingredients in a medium-size bowl.
- Add beef. Stir to coat. Set aside for 30 minutes.
- Cut carrot, bell pepper and celery into 1 1/2-inch matchstick pieces. Thinly slice onion. Set vegetables aside separately.
- Combine sauce ingredients in a small bowl and set aside.
- Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inches.
- Place over high heat until oil reaches about 375 degrees F.
- Add beef, half at a time and deep fry for 1 minute until browned, turning occasionally.
- Lift out and drain on paper towels. Set aside.
- Cook remaining beef.
- Remove all but 2 tablespoons oil from wok. Reheat oil over high heat until hot.
- Add carrot and onion. Cook, stirring constantly, for 1 minute.
- Add bell pepper and celery. Stir-fry for 1 more minute.
- Stir in sauce and beef. Cook and toss until well mixed.
Other chinese recipes:
Twice fried shredded beef recipe
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