Recipe for cooking curried beef

Recipes from China :: Chinese Main Dish Meats

Posted by WingsFan91 at recipegoldmine.com 9/5/2001 8:27 am

14 ounce (400g) lean boneless beef
2 tsp. rice wine
3 c. (750ml ) canola (or other vegetable) oil for deep-frying;
    uses about 2 1/2 oz (75cml)
2 oz. (60ml ) clear stock
2 Tbsp. curry oil
1/4 tsp. salt, or to taste
1/4 tsp. ginger, chopped
1/2 tsp. sugar
1/4 tsp. garlic, chopped
1 tsp. cornstarch (cornflour) dissolved in 1 tsp. water
1/4 tsp. onion, chopped
1/4 tsp. hot red chile pepper, chopped

Cut beef into 1-in. squares or rectangular chunks.

Heat the oil in a wok over low heat to very hot, 350 degrees fahrenheit (180 degrees C). Deep-fry the beef until it is cooked through. Remove beef, drain, and set aside.

Pour the oil out of the wok, leaving a thin film on the bottom. Reheat until a haze appears on the oil surface. Add the curry oil, ginger, garlic, onion, chili pepper, rice wine, stock, salt, MSG (optional) and sugar. Stir the cornstarch to blend and add. Add the beef, stir-fry for 2 mins., or until the sauce is thickened. Sprinkle and distribute with sesame oil and serve.