\tThe staple dish of Chinese take-out restaurants. Serves 4<\/p>\n
\tPrep Time: 30 minutes<\/p>\n
\tCook Time: 15 minutes<\/p>\n
\tTotal Time: 45 minutes<\/p>\n
\tIngredients:<\/strong><\/p>\n \t1 pound flank steak<\/p>\n \tMarinade:<\/strong><\/p>\n \t2 Tbsp dark soy sauce \tSauce:<\/strong><\/p>\n \t1 Tbsp Chinese rice wine or dry sherry \tOther:<\/strong><\/p>\n \t1 stalk celery \tBatter:<\/strong><\/p>\n \t1\/4 cup flour \tPreparation:<\/strong><\/p>\n \tPartially freeze the beef to make it easier to cut.<\/p>\n \tIf making homemade ginger juce, grate the ginger and squeeze out the juice until you have 2 tablespoons. Cut the partially frozen beef along the grain into thin strips the approximately length and width of matchsticks. Add the marinade ingredients and marinate the beef for 25 minutes.<\/p>\n \tIn a small bowl, mix together the soy sauce, rice wine or sherry, vinegar, sugar, water and hot chili oil. Set aside.<\/p>\n \tWhile the beef is marinating, prepare the vegetables and sauce. Cut the celery, red bell pepper, and carrot into thin strips.<\/p>\n \tTo prepare the batter, combine the flour and cornstarch. Stir in the vegetable oil, and the hot chili oil if using. Add a much water as is needed to make a smooth batter. It should not be too dry or too runny, but should lightly drop off the back of a wooden spoon.<\/p>\n \tHeat the oil for deep-frying to 360 degrees Fahrenheit. Dip the marinated beef pieces into the batter. When the oil is hot, add the beef and deep-fry until it is golden brown. Remove with a slotted spoon and drain on paper towels.<\/p>\n \tIncrease the heat to 400 degrees Fahrenheit. Deep-fry the beef a second time, to make it extra cripsy. Remove and drain. Clean out the wok.<\/p>\n \tHeat 2 tablespoons oil in the wok. When the oil is hot, add the chilies, minced garlic and ginger. Stir-fry until the chilies begin to blister. Add the carrot. Stir-fry briefly, then add the celery, and then the red pepper.<\/p>\n \tPush the vegetables up to the sides of the wok. Add the sauce in the middle. Heat to boiling, then add the deep-fried beef back into the pan. Mix all the ingredients together. Remove from the heat. Stir in the sesame oil. Serve hot. <\/p>\n
\t1 Tbsp Chinese rice wine or dry sherry
\t1 tsp granulated sugar
\t2 tablespoons ginger juice (storebought or homemade)<\/p>\n
\t1 Tbsp light soy sauce
\t2 Tbsp white or rice vinegar
\t2 tablespoons granulated sugar
\t2 Tbsp water
\t1 teaspoon hot chili oil or crushed red pepper flakes, or to taste<\/p>\n
\t1 red bell pepper
\t1 carrot
\t4 to 5 cups oil for deep-frying
\t2 Tbsp oil for stir-frying, or as needed
\t3 red chili peppers, seeds left in
\t1 Tbsp fresh ginger, finely chopped
\t2 cloves garlic, finely chopped
\t1 tsp sesame oil<\/p>\n
\t1\/4 cup cornstarch
\t1 tablespoon vegetable oil
\t1 Tbsp hot chili oil (optional)
\t1\/3 cup water, or as needed<\/p>\n