Ingredients :
1 ½ lbs beef, cut ½ inch thick (try to use pork or chicken if you prefer them better)
egg, lightly beaten
cornstarch
cooking oil for deep frying
Marinade:
3 tbsps Chinese wine or dry sherry
2 ½ tbsps soy sauce
1 tbsp cornstarch
Sauce:
1/4 cup ketchup
3 tbsps Chinese black vinegar or balsamic vinegar
2 tbsps hoisin sauce
2 tbsps Worcestershire sauce
1 tbsps soy sauce
1 tbsp sugar
1 tsp chili garlic sauce
Method :
1 ½ lbs beef, cut ½ inch thick (try to use pork or chicken if you prefer them better)
egg, lightly beaten
cornstarch
cooking oil for deep frying
Marinade:
3 tbsps Chinese wine or dry sherry
2 ½ tbsps soy sauce
1 tbsp cornstarch
Sauce:
1/4 cup ketchup
3 tbsps Chinese black vinegar or balsamic vinegar
2 tbsps hoisin sauce
2 tbsps Worcestershire sauce
1 tbsps soy sauce
1 tbsp sugar
1 tsp chili garlic sauce
Method :
Cut beef into 2-inch squares. Combine marinade ingredients in a bowl. Add meat and stir to coat. Cover and refrigerate for 2 hours. Combine sauce ingredients in a small pan and set aside. Place egg and cornstarch in separate bowls. Dip beef in egg, drain briefly, then dip in cornstarch; shake off excess. In a wok or 2-quart saucepan, heat oil for deep-frying to 360 F. Deep-fry beef, a few pieces at a time, turning occasionally, until golden brown, 3 to 4 minutes.Remove with a slotted spoon; drain on paper towels. Cook sauce over medium heat. Stirring, until heated through. Add beef in the sauce. Stir fry and serve
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