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Friday, March 21

Crispy ginger beef with snow peas

Beef flank steak, thinly sliced across grain, 1/8-inch thick, 2 to 3 inches long, ½ inch wide
1 pound
Vegetable oil

Flour, all purpose
1 cup
¼ cup
Vinegar, rice
¼ cup
Chinese rice wine or dry sherry
2 tablespoons
Soy sauce
1 tablespoon
Oyster sauce
1 tablespoon
Chili sauce
1 teaspoon
Ginger, thinly slivered
2 tablespoons +
1 tablespoon
Garlic, minced
1 tablespoon
Snow peas, trimmed
¼ pound
  1. In a wok, add 1 ½-inch oil, and heat until it reaches 350°F; adjust heat to maintain temperature. 
  2. In a large bowl, add the flour, and then add one-third of the beef; toss to coat, shake off excess flour, and transfer to a plate; repeat. 
  3. Add one-quarter of the beef to the wok, stirring to separate, and fry until crisp and lightly browned, about 2 to 3 minutes; remove with a slotted spoon, transfer to a plate covered with paper towels; repeat. 
  4. In a small bowl, combine the sugar, vinegar, wine, soy sauce, oyster sauce, and chili sauce. 
  5. Heat a clean wok over high heat for 1 minute, add 1 tablespoon of the frying oil, and rotate the pan to coat evenly. 
  6. Add the ginger and garlic, and stir-fry until the garlic softens, about 30 seconds. 
  7. Add the vinegar mixture, and stir often until the sauce is bubbly all over, about 45 seconds to 1 minute. 
  8. Add the beef and snow peas, and stir-fry until the slices are coated and hot, about 1 minute. 
Recipe adapted from The Hakka Cookbook by Alan Lau


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