3/4 pound tender beef strips (cut into diameter of about 2 pencils and length of 2 - 2 1/2
Salt and white pepper to taste
1/4 cup soy sauce
3/4 cup granulated sugar
1/2 cup white vinegar
1/4 cup water
1 1/2 tablespoons green onions (green part only)
1 teaspoon sesame
2 egg whites (beaten until frothy)
1 1/2 tablespoons cornstarch mixed
with about 2 tablespoons water (for thickening
About 2 hours before frying beef strips, sprinkle
salt (we used about 1/2 teaspoon) and white pepper (approximately
1/4 teaspoon). Massage spices into beef strips until evenly distributed.
Place in refrigerator.
When ready to fry, in mixing bowl
beat egg whites until frothy and dip beef in egg whites making sure
all pieces are covered. Next, and very important is to GRADUALLY
add cornstarch to this mixture, slowly coating all of the beef strips.
You will use a lot of cornstarch to THOROUGHLY coat beef strips,
so don't let the 1 cup measurement intimidate you. Actually,
you may use less than 1 cup, but it will take a lot to make sure
EACH strip of beef is covered with a FAIRLY THICK coating of cornstarch.
The cornstarch application part is slightly messy but, believe me,
it is worth the effort! When done coating beef, set aside for few
minutes and heat oil (you will need a fair amount).
ingredients except for, of course, the cornstarch and water. Set
When oil has reached about 360 degrees F, drop about
HALF the beef strips in oil. Fry for about 2-3 minutes or until
crisp. Be careful to watch the temp. as you are frying. Once you
are done frying beef strips, carefully drain excess oil and place
on platter. Pour oil out of wok into container.
in wok and heat for minute or so before adding cornstarch with water.
Once sauce mixture thickens, add about 2-3 tablespoon hot oil, stir
well, then add beef strips and heat for about 1 minutes Remove from
wok and place on platter. Sprinkle beef with sesame seeds and serve
over white rice.
* If you use more beef than recipe calls
for, sauce mixture can be doubled. Also, if you use tougher beef
strips, you may want to marinate mixture in a LITTLE soy sauce and
red wine vinegar and cornstarch to tenderize. I would marinate for
at least several hours. Be careful not to use too much soy sauce
because this will contribute to excess browning during frying cycle.