Recipe Index

Ingredients

• 1 pound steak (flank steak, strip steak or ribeye, cut to ¼ inch wide strips against the grain)
• 1 tablespoon soy sauce
• ½ teaspoon white pepper
• ¼ teaspoon baking soda
• 1 tablespoon neutral oil
• 1 egg white
• 1 tablespoons corn starch
• 3 cups neutral oil (for frying)
• ½ cup chicken stock
• 2 tablespoons light soy sauce
• ½ teaspoon dark soy sauce
• 2 tablespoons ketchup
• 2 tablespoons brown sugar
• 2 tablespoon distilled white vinegar
• 1 tablespoon corn starch
• 3 cloves garlic (minced)
• 2 inch piece of fresh ginger (peeled and julienned)
• 2 scallion greens (cut into 3 inch pieces)
• ½ teaspoon sichuan pepper flakes (can sub red pepper flakes)

Method

1. Combine the steak strips in a bowl with the soy sauce, white pepper, baking soda, neutral oil, egg white and cornstarch, mixing until a batter coats the meat. Refrigerate for 15 minutes.
2. Whisk the chicken stock, light and dark soy sauces, ketchup, brown sugar, vinegar and cornstarch together in a small bowl and set the sauce aside.
3. Heat the 3 cups of oil in a wok to 375°F. Fry half the beef for 2 to 3 minutes until crisp, lift it onto a paper towel-lined plate, and repeat with the second half.
4. Pour off the oil, leaving 2 tablespoons in the wok, and set it over medium-high heat. Stir-fry the garlic, ginger and Sichuan pepper flakes for about 45 seconds.
5. Pour in the sauce and cook over high heat for about 1 minute, until it thickens slightly. Return the beef along with the scallion greens and toss until the strips are glossy and coated, then serve hot.

Prep: 15 min · Cook: 10 min · Total: 25 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data