Recipe by Divinechef
I always like getting ideas from fast food Chinese restaurants and then perfecting them. Here I use hot peppers instead of bell, and a special spicy sauce. Search for divinechef on youtube to find my video recipe.
Top Review by Cilantro in Canada
I had some sliced pork in the freezer that I used for this recipe. Oh my. It was so tender and tasty. My family loved it. I browned the pork and since it was not cooked yet, I added little bits of water as it cooked so it would not burn. The result was incredibly moist and tender. I am not sure if it was because of the added water when cooking or that it was marinated. I highly recommend this recipe for flavour, and ease of preparation. As an aside, I used dried cayenne chili peppers in this recipe. After cooking the meat, I did not take them out. Even though I warned my husband they were there, he did manage to bite into one. So after cooking the meat, you may want to consider taking the peppers out. Thanks for such a great recipe.
- 3⁄4 lb flank steak, fat and silver-skin removed, sliced into thin strips
- 6 tablespoons cornstarch, for dusting
- oil, for frying
- 1 egg
- 1⁄4 teaspoon salt
- 2 tablespoons water
- 1 tablespoon cornstarch
- 2 chopped garlic cloves
- 1 shallot, sliced
- 6 -8 assorted chili peppers
- 4 tablespoons water
- 2 tablespoons sugar
- 3 tablespoons ketchup
- 1 tablespoon vinegar
- 1 teaspoon chili sauce
- 1 tablespoon hoisin sauce
Directions See How It's Made
- Cut beef into thin strips against the grain. In a bowl combine marinade and refrigerate at least 15 minutes.
- Heat ingredients for sauce and bring to a boil. Add 1 tablespoon corn starch then simmer.
- Coat beef with 6 tablespoons cornstarch, shake off excess.
- Quickly deep fry in wok, remove to paper towel and remove all except 2 tablespoons oil.
- Add garlic shallot and peppers.
- Stir in beef.
- Pour sauce into the wok and heat until boiling.
- Quickly stir and serve.