Stir Fry Beef

As I have already mentioned earlier, being married to a I WILL EAT ANYTHING man, meant that at times I had to wet my hands with red meat too. This next dish was once again experimented after one of those restaurant outings.  Originally this is classified as a Chinese dish however don’t be surprised that after my tweaks you end up with a non- authentic Chinese stir fried beef. Authentic or not, this one is a must try for all the meat lovers!!!

Ingredients

2 tsp. vegetable oil
1 tsp. ginger minced
2 tbsp.  Garlic, chopped

1 tbsp. hoisin sauce
½ cup soy sauce
½ cup water
¾ cup brown sugar
vegetable oil, for frying (about 1 cup)
450 gms Beef (julienned)

¼ cup corn starch
2 large spring onions

Prepare the sauce by heating 2 tsp. of vegetable oil in a saucepan.

Add ginger and garlic to the pan and quickly add the soy sauce, hoisin sauce and water before the garlic scorches.

Dissolve the brown sugar in the sauce and boil the sauce for 2-3 minutes until the sauce thickens.
Remove it from the heat.

Dip the beef pieces into the corn starch to apply a very thin coating on to the both sides and let it sit for a while for about 5 minutes.

In a wide bottom pan, heat up one cup of oil.
Add the beef to the oil and fry until the beef just begins to darken on the edges and cooked thoroughly.

Use a large slotted spoon/sieve spoon to take the meat out and transfer it onto paper towels. Remove oil from the pan.

Put the pan back over the heat, add the meat back into it and simmer for 2 minutes.
Add the sauce, cook for 5 minutes while stirring, and then add all spring onions.

Sauté for a while, and then remove from the heat. Garnish with spring onions and serve with brown rice/ fried cellophane noodles!!!!!