Recipe by Nana Bev
Whenever I serve this recipe at parties, my guests love them. They are good warm or cold (as leftovers, on the off chance there are actually any left over)
Top Review by BMac
This was great, almost a sweet and sour beef. I can see making it and then adding pineapple and snow peas and serving over rice. I recommend it and will make it again as a main course.
- 1 lb sirloin steaks or 1 lb flank steak (if you prefer)
- 2 eggs (beaten)
- 1⁄4 cup cornstarch
- 1 teaspoon salt
- 1⁄4 cup water
- 1 cup white sugar
- 2 tablespoons minced garlic (fresh is better)
- 2 tablespoons minced fresh ginger (peeled)
- 1 teaspoon dried chili pepper flakes
- 1⁄3 cup ketchup
- 1⁄2 cup white vinegar
- 1 tablespoon soy sauce
- 1⁄4 cup hoisin sauce
- cooking oil (for frying)
- sliced green onion, for garnish (optional)
Directions See How It's Made
- Slice the steak into very thin strips (1/8 to 1/4 inch) against the grain.
- Put strips in a bowl and add beaten eggs, salt and cornstarch and mix well until the meat is well coated (use your hands for this).
- In a heavy skillet add cooking oil (1 inch) and heat on medium-high heat until oil reaches 360 degrees F.
- Carefully lay strips in a single layer in the hot oil- not too many as it will cause the oil to cool and the meat will end up absorbing too much oil.
- Fry until crisp which should only take about 60 to 90 seconds.
- Remove and drain on a rack.
- Repeat until all the meat strips are done.
- In a saucepan, add water and sugar and bring to a boil over medium heat.
- Gently swirl the pan to dissolve the sugar- do not stir.
- Boil until the mixture begins to caramelize to a light golden brown.
- Remove from the heat and gently stir in the garlic, ginger and chili flakes for 10 seconds then add the ketchup, vinegar, soy sauce and hoisin sauce.
- Return the pot to the heat and bring to a boil then gently simmer for 10 minutes.
- Add the drained meat slices and warm through.
- Serve the warm strips on a platter sprinkled with the slice green onion.