This is restaurant quality...Delish!
CHINESE GINGER BEEF
From 'Company's Coming...Chinese Cooking'
1/2 cup Water
1 1/2 tsp. Cornstarch
1/4 cup Liquid Honey
1 1/2 Tbsp. Oyster Sauce
1/2 tsp. Dried Crushed Chilies
2 tsp. Sesame Oil
1/2 cup Cornstarch
2 Eggs (large)
1 Tbsp. Soy Sauce
1 Tbsp. Sesame Oil (optional)
2 Garlic Cloves (minced)
1 1/2 tsp. Ginger Root (peeled, finely grated)
1 1/4 lbs. Sirloin Steak (cut across the grain in 1/8" thick slices)
Cooking Oil for deep-frying
2 tsp. Cooking Oil
2 Green Onions (cut julienne)
2 Carrots (medium-sized, cut julienne)
1 Tbsp. Ginger Root (peeled, finely chopped)
Stir water into first amount of cornstarch in a small bowl. Add next 4 ingredients. Set aside.
Beat next 6 ingredients with fork in medium bowl.
Cut slices into 1/4 to 1/2 inch shreds. Add to egg mixture. Stir until coated. Marinate at room temperature for 15 minutes.
Deep-fry beef in several batches, in hot cooking oil for 1 to 1 1/2 minutes, stirring and breaking pieces apart, until golden brown.
Remove beef with slotted spoon to paper towels to drain. Keep warm.
Heat second amount of cooking oil in medium frying pan on medium-high until hot.
Add green onion, carrot and second amount of ginger. Stir-fry for about 2 minutes until softened.
Stir honey mixture. Stir into carrot mixture until boiling and slightly thickened. Pour over beef.
Makes 6 servings.