Prep 10 mins
Cook 15 mins
This dish should be a part of a Chinese meal. It seems odd to cook the beef twice but this method creates a beautiful flavor by using the two different cooking methods. Trust me you'll love it! By the way "chowing" is simply another way to say "stir fry"
- 1 lb flank steak, thinly sliced across the grain
- 1 tablespoon light soy sauce
- 1 tablespoon sherry wine or 1 tablespoon rice wine
- 1⁄2 teaspoon fresh ginger, grated
- 4 cups peanut oil (for deep frying)
- 1 tablespoon peanut oil
- 3 garlic cloves, thinly sliced
- 4 green onions, thin sliced
- 1 teaspoon hoisin sauce
- Marinade the meat in the soy,wine and ginger, mix well and sit for 15 minutes.
- Drain the marinade well and separate the meat slices into individual slices.
- In a wok heat the oil to 375°F.
- Add the meat all at once.
- Stir a bit to separate.
- Remove after 1 minute and allow the meat to drain well.
- Empty out the oil, reserve for another use.
- Wipe wok with paper towels.
- Heat wok again and add the tbsp oil for chowing.
- Add garlic and green onions, chow for a moment.
- Add hoisin and pepper.
- Add meat and chow until hot.
- Serve immediately.
I wasn't to sure about cooking the meat twice in this recipe, but I followed the recipe as written and it turned out fabulous! I just used some chardonnay for lack of rice wine, it didn't seem to effect the flavour as it was fantastic. Another keeper, thanks Bergy!