Years ago I had crispy ginger beef in a restarunt in Vancouver. I’ve never found anything quite as good, but I’ve an idea how to reproduce the beef now. This was very dark, sweet, morish.
You will need
- Thin beef steak
- Vegetable oil for frying
- Vegetables for stir frying. I used baby sweetcorn, spring onion and a a chilli
- Sweet chilli sauce (a couple of tablespoons)
- Oyster sauce (a tablespoon)
- Dark soy (a tablespoon)
- Minced ginger (a tablespoon)
- A heaped teaspoon of honey
- Fresh lime juice
- Slice beef into centimeter wide strips
- Douse in corn flour
- Bring oil to very hot
- Start deepfrying the beef. Once again this is a recipe where “when it’s ready to come together it all happens very quickly”
- Stir fry your veg
- Once the beef is cooked (see photo) set aside in kitchen paper to drain
- Push the veg to one side and heat a teaspoon of oil in one corner of the pan and turn up the heat
- Dump in minced ginger and stir vigorously 9 Once the ginger has coloured add the other liquid sauce ingredients and sizzle to the boil
- Add the beef and stir round. Turn off the head and let it all sit for a few minutes so that the beef soaks up the sauce.
- Spinkle with fresh lime juice to take the grease out of the mix.
- Serve with rice.
The lime makes a big difference. The deep frying dries the beef and makes it crispy, chewy and delicious. I got the sauce a bit too dark. The amount of oil left in the pan after deepfrying suggests not that much has been absorbed by the beef.