Restaurant-Style Ginger Beef

Name: Restaurant-Style Ginger Beef
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Chinese-American
Ingredients: 1 pound flank or strip steak sliced ¼ inch against the grain; 1 tablespoon soy sauce; 0.5 teaspoon white pepper; 0.25 teaspoon baking soda; 1 tablespoon neutral oil; 1 piece egg white; 1 tablespoon cornstarch; 3 cup neutral oil for deep frying; 0.5 cup chicken stock; 2 tablespoon light soy sauce; 0.5 teaspoon dark soy sauce; 2 tablespoon ketchup; 2 tablespoon brown sugar; 2 tablespoon distilled white vinegar; 1 tablespoon cornstarch for sauce; 3 clove garlic minced; 2 ounce fresh ginger peeled, julienned; 2 piece scallion greens cut into 3-inch pieces; 0.5 teaspoon Sichuan pepper flakes

by CJ Joe 5.0

15 min
Prep: 27 min
Ready in: 4
Servings: Medium
Level

1 pound flank or strip steak sliced ¼ inch against the grain
1 tablespoon soy sauce
0.5 teaspoon white pepper
0.25 teaspoon baking soda
1 tablespoon neutral oil
1 piece egg white
1 tablespoon cornstarch
3 cup neutral oil for deep frying
0.5 cup chicken stock
2 tablespoon light soy sauce
0.5 teaspoon dark soy sauce
2 tablespoon ketchup
2 tablespoon brown sugar
2 tablespoon distilled white vinegar
1 tablespoon cornstarch for sauce
3 clove garlic minced
2 ounce fresh ginger peeled, julienned
2 piece scallion greens cut into 3-inch pieces
0.5 teaspoon Sichuan pepper flakes

Velvet-marinate the beef

Combine sliced steak with soy sauce, white pepper, baking soda, oil, egg white, and cornstarch. Refrigerate 15 minutes.
Mix the sauce

Whisk chicken stock, light soy sauce, dark soy sauce, ketchup, brown sugar, white vinegar, and cornstarch.
Deep-fry the beef

Heat 3 cups oil to 375°F. Fry beef in two batches 2–3 minutes until crispy.
Finish the dish

Stir-fry garlic, julienned ginger, and pepper flakes 45 seconds. Add sauce and cook 1 minute. Return beef and scallions; toss 1 minute.