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flank steak cornstarch oil marinade egg salt water cornstarch garlic shallot chili peppers sauce water sugar ketchup vinegar chili sauce hoisin sauce
Viewed: 50 - Published at: 7 years agoIngredients
- 3/4 lb flank steak, fat and silver-skin removed, sliced into thin strips
- 6 tablespoons cornstarch, for dusting
- oil, for frying
- Marinade
- 1 egg
- 1/4 teaspoon salt
- 2 tablespoons water
- 1 tablespoon cornstarch
- 2 chopped garlic cloves
- 1 shallot, sliced
- 6 -8 assorted chili peppers
- Sauce
- 4 tablespoons water
- 2 tablespoons sugar
- 3 tablespoons ketchup
- 1 tablespoon vinegar
- 1 teaspoon chili sauce
- 1 tablespoon hoisin sauce
Method
- Cut beef into thin strips against the grain. In a bowl combine marinade and refrigerate at least 15 minutes.
- Heat ingredients for sauce and bring to a boil. Add 1 tablespoon corn starch then simmer.
- Coat beef with 6 tablespoons cornstarch, shake off excess.
- Quickly deep fry in wok, remove to paper towel and remove all except 2 tablespoons oil.
- Add garlic shallot and peppers.
- Stir in beef.
- Pour sauce into the wok and heat until boiling.
- Quickly stir and serve.
