AuthoradminCategoryBeef
Heat the oil to 365°F.
Place the sliced beef in a large bowl.
In a small bowl, whisk together the 2 egg yolks, soy sauce, wine, salt, and pepper.
Add the cornstarch, flour, and egg yolk mixture to the beef. Use your hands or two wooden spoons to stir until the beef is completely coated.
Working in batches, carefully add the beef to the hot oil. Use a spider, or metal tongs, to move the beef around in the oil to prevent them from sticking to each other. Fry until golden, about 3 minutes. Remove from the oil and place on a platter. Continue with the remaining beef. Set aside.
Place all of the sauce ingredients in a medium-sized bowl and whisk until fully combined and the cornstarch has dissolved. Set aside.
After the oil has cooled somewhat, safely discard it. Wipe the wok clean with a paper towel.
Heat the 3 tablespoons of oil over medium-high heat. Add the garlic and ginger and stir-fry for about 30 seconds, careful not to burn.
Pour in the sauce and stir frequently until slightly thickened, about 2 to 3 minutes.
Add the beef and stir until fully coated. Remove from the heat and stir in another tablespoon of the sesame oil.
Serve at once with steamed rice and garnish with sesame seeds and scallions.
Ingredients
Directions
Heat the oil to 365°F.
Place the sliced beef in a large bowl.
In a small bowl, whisk together the 2 egg yolks, soy sauce, wine, salt, and pepper.
Add the cornstarch, flour, and egg yolk mixture to the beef. Use your hands or two wooden spoons to stir until the beef is completely coated.
Working in batches, carefully add the beef to the hot oil. Use a spider, or metal tongs, to move the beef around in the oil to prevent them from sticking to each other. Fry until golden, about 3 minutes. Remove from the oil and place on a platter. Continue with the remaining beef. Set aside.
Place all of the sauce ingredients in a medium-sized bowl and whisk until fully combined and the cornstarch has dissolved. Set aside.
After the oil has cooled somewhat, safely discard it. Wipe the wok clean with a paper towel.
Heat the 3 tablespoons of oil over medium-high heat. Add the garlic and ginger and stir-fry for about 30 seconds, careful not to burn.
Pour in the sauce and stir frequently until slightly thickened, about 2 to 3 minutes.
Add the beef and stir until fully coated. Remove from the heat and stir in another tablespoon of the sesame oil.
Serve at once with steamed rice and garnish with sesame seeds and scallions.