About this recipe:Sliced steak pieces are dredged in cornflour, then deep-fried until crispy, before being stir-fried with an aromatic ginger sauce. Serve over freshly cooked rice and steamed vegetables.
4 tablespoons cornflour
1/4 tablespoon salt
350g lean beef steak, thinly sliced
1 litre oil for frying
4 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 tablespoon rice wine
1 1/2 tablespoons honey
85g granulated sugar
1/2 tablespoon chilli paste
4 tablespoons water
3 tablespoons chopped fresh root ginger
1 tablespoon vegetable oil
2 cloves garlic, chopped
1 small onion, sliced
1/2 small red pepper, diced
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Method Prep:15min › Cook:20min › Ready in:35min
Heat oil in deep fat fryer to 190 degrees C.
Meanwhile, in a mixing bowl, combine cornflour, salt and pepper together. Mix thoroughly. Toss the sliced steak in the cornflour mixture and coat well.
Deep fry the coated sliced steak until golden brown. Check to make sure they are cooked through. Remove from oil and set aside.
In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chilli paste, water and ginger. Mix well and set aside.
Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.