RCI-RC.005.0015.001
Ginger Beef
Ginger Beef from the Recidemia collection
Prep20 min
Cook45 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
- Beef (rouladen)1 pound
- 1 unit
- 1 unit
- hot chilli peppers3 unit
- fresh ginger2 Tbspminced
- garlic2 clovesminced
- 1 tsp
- 2 Tbsp
- 1 Tbsp
- 1 tsp
- 2 Tbsp
- egg white1 unitlightly beaten
- 1/4 cup
- 1/4 cup
- 1/4 cup
- hot chilli oil (optional)1 Tbsp
- 1 Tbsp
- 2 Tbsp
- 1 Tbsp
- Sugar (can substitute brown sugar or honey4 Tbspif desired)
- 1/2 tsp
- 2 Tbsp
- chilli oil or chilli powder to taste1 unit
- 4 to 5 cups
- 1 Tbsp
Method
1
Slice the beef into thin strips and marinate with egg white, cornstarch, a splash of cooking wine, and ginger juice for at least 20 minutes to tenderize the meat.
20 minutes
2
Julienne the carrot and celery stalk into thin matchstick strips, and mince the garlic and ginger. Set all vegetables aside.
5 minutes
3
In a small bowl, whisk together soy sauce, vinegar, sugar, water, and a drizzle of sesame oil to form the sauce. Stir until the sugar is fully dissolved and set aside.
2 minutes
4
Dust the marinated beef strips lightly with flour, shaking off any excess, ensuring an even coating for a crisp fry.
3 minutes
5
Heat oil for deep-frying in a wok or deep pot to 375°F (190°C) and fry the beef strips in batches for 3–4 minutes until golden and crispy, then drain on paper towels. For extra crispiness, fry a second time for 1–2 minutes.
10 minutes
6
Heat stir-frying oil in a wok over high heat, add the minced ginger and garlic, and stir-fry for 30 seconds until fragrant.
1 minutes
7
Add the julienned carrot and celery to the wok and stir-fry for 1–2 minutes, then pour in the prepared sauce and cook until it begins to thicken and bubble.
3 minutes
8
Toss the crispy fried beef into the wok with the sauce and vegetables, coating everything evenly. Finish with a drizzle of sesame oil, then serve immediately over steamed rice.
2 minutes