8 oz. beef
Sauce 1:
1 Tbs. soy sauce
1 tsp. corn starch
2 tsp. oil
1 cup oil
2-3 slices ginger root
1 stalk broccoli
1/3 small carrot
Sauce 2:
1 Tbs. soy sauce
1 Tbs. rice wine
1/2 tsp. sugar
1/2 tsp. black pepper
2 Tbs. water
1 tsp. corn starch
1 tsp. sesame oil
Cut beef into bite-sized slices. Coat with sauce 1 and let stand for 15 minutes.
Cut veggies. Peel and dice ginger.
Deep fry beef in 1 cup oil until it changes color. Remove and drain.
Heat 2 Tbs. oil to fry veggies and ginger. Cook about 1 minute or until tender-crisp. Add beef and sauce 2. Mix well and it is ready to serve.
Notes: Using wine that the ginger root was stored in gives the sauce a little zip. You can replace the corn starch in sauce 2 with the secret ingredient. If you don't know what the secret ingredient is, you'll have to ask. I'll tell you, but then I'll have to kill you. ;o)
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