3 cups (750ml) vegetable oil for deep-frying; uses about 2 1/2 oz (75cml)
2 ounces (60ml) clear stock
tablespoons curry oil
1/4 teaspoon salt, or to taste
1/2 teaspoon sugar
1/4 teaspoon garlic, chopped
1 teaspoon cornstarch (corn flour) dissolved in 1 teaspoon water
1/4 teaspoon onion, chopped
1/4 teaspoon hot red chile pepper,
Cut beef into 1-inch square chunks.
the oil in a wok over low heat to very hot, 350 degrees F (180 degrees
C). Deep-fry the beef until it is cooked through. Remove beef, drain,
and set aside.
Pour the oil out of the wok, leaving a thin
film on the bottom. Reheat until a haze appears on the oil surface.
Add the curry oil, ginger, garlic, onion, chili pepper, rice wine,
stock, salt, MSG (optional) and sugar.
Stir the cornstarch to blend
and add. Add the beef, stir-fry for 2 minutes, or until the sauce
Sprinkle with sesame oil and serve.
Posted by WingsFan91 at Recipe Goldmine 9/5/2001 8:27 am.