Ginger Beef

Ginger Beef

This tastes just like your favorite take-out dish! The honey sweet glaze and the gingery kick will delight everyone!

Water	1/2 cup	125 mL
Cornstarch	1 1/2 tsp.	7 mL
Liquid honey	1/4 cup	60 mL
Oyster sauce	1 1/2 tbsp.	25 mL
Dried crushed chilies	1/2 tsp.	2 mL
Sesame oil	2 tsp.	10 mL

Cornstarch	1/2 cup	125 mL
Large eggs	2	2
Soy sauce	1 tbsp.	15 mL
Sesame oil (optional)	1 tsp.	5 mL
Garlic cloves, minced (or 1/2 tsp., 2 mL, powder)	2	2
Finely grated peeled gingerroot	1 1/2 tsp.	7 mL

Sirloin steak, cut across grain into 1/8 inch (3 mm) thick slices	1 1/4 lbs.	560 g

Cooking oil, for deep-frying

Cooking oil	2 tsp.	10 mL
Green onions, cut julienne	2	2
Medium carrots, cut julienne	2	2
Finely chopped peeled gingerroot	1 tbsp.	15 mL

Stir water into first amount of cornstarch in small bowl. Add next 4 ingredients. Stir. Set aside.
Beat next 6 ingredients with fork in medium bowl.
Cut beef slices into 1/4 to 1/2 inch (6 to 12 mm) shreds. Add to egg mixture. Stir until coated. Marinate at room temperature for 15 minutes.
Deep-fry beef, in several batches, in hot (375°F, 190°C) cooking oil for 1 to 1 1/2 minutes, stirring and breaking pieces apart, until golden brown. Remove beef with slotted spoon to paper towels to drain. Keep warm.
Heat second amount of cooking oil in medium frying pan on medium-high until hot. Add green onion, carrot and second amount of ginger. Stir-fry for about 2 minutes until softened. Stir honey mixture. Stir into carrot mixture until boiling and slightly thickened. Pour over beef. Makes 6 cups (1.5 L). Serves 6.
1 serving: 493 Calories; 31.6 g Total Fat (16.4 g Mono, 7.2 g Poly, 5.5 g Sat); 118 mg Cholesterol; 32 g Carbohydrate; 1 g Fibre; 21 g Protein; 357 mg Sodium
*Reprinted from Chinese Cooking* © Company's Coming Publishing Limited**

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