GINGER BEEF

This dish is one that I've perfected. Truth be told, I don't need to refer to a recipe at all.  So, when I decided to post this recipe to my blog, I had to really think about how to get the measurements right.  One of the best things about this dish, other than the wonderful flavour, is that the recipe is very forgiving.

INGREDIENTS:

• 1 pound skirt steak, sliced thinly
• 3 cloves garlic, minced
• 2 teaspoons fresh ginger, grated
• 1/4 cup vegetable oil, plus more for frying
• 1/2 teaspoon black pepper
• 1/2 cup brown sugar, lightly packed
• 1/2 cup cornstarch
• 1/4 teaspoon dried red chili flakes
• 2 cups carrots, julienned
• 1/2 cup white onion, finely chopped
• 1/2 cup soy sauce
• 1/4 cup white vinegar
• 2 tablespoons sesame oil
• 2 tablespoons sesame seeds

INSTRUCTIONS:

1. Toss the skirt steak with the corn starch in a large bowl and set aside.
2. Over medium heat, add the vegetable oil and onions to a sauce pan. Saute for two minutes until onions are translucent.
3. Add the carrots to the onions and saute for 3-4 minutes until tender.
4. Next, add the garlic, ginger, and chili flakes. Stir into the carrots and onions. Cook for 1-2 minutes.
5. Lastly, add the soy sauce, vinegar, sesame oil, black pepper, brown sugar, and sesame seeds. Whisk together.
6. Lower the heat to a simmer and allow the sauce to slightly thicken.
7. In the meantime, bring about 2-3 cups of vegetable oil to optimum frying temperature in a deep skillet. Shake the excess corn starch off the beef and fry each piece in batches until crispy. This process takes about 3-4 minutes. Drain the fried beef on paper towels.
8. Finally, toss the fried beef with the sauce mixture. Serve immediately.

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