Adam Liaw's Canadian ginger beef

Name: Adam Liaw's Canadian ginger beef
Cook time: 30 min
Yield: 2-4
Cuisine: Asian
Ingredients: 300g rump or flank steak, sliced into long, thin strips (about ½ cm wide and deep, about 8cm long); ¼ tsp bicarbonate of soda; 1 egg white; 1 tsp soy sauce; 1 tsp dark soy sauce; salt, to season; 1 cup corn starch; 3 cups vegetable oil, for deep-frying; 1 brown onion, thinly sliced; ½ red capsicum, cut into thin strips; 3cm ginger, julienned; 3 garlic cloves, thinly sliced; 1 tsp corn starch, mixed with ¼ cup cold water

Adam Liaw

February 24, 2023

Canadian ginger beef stir-fry.William Meppem

easyTime:< 30 minsServes:2-4

Sweet, sour and gingery, this classic is a favourite at Chinese restaurants all over Canada.

Ingredients

300g rump or flank steak, sliced into long, thin strips (about ½ cm wide and deep, about 8cm long)
¼ tsp bicarbonate of soda
1 egg white
1 tsp soy sauce
1 tsp dark soy sauce
salt, to season
1 cup corn starch
3 cups vegetable oil, for deep-frying
1 brown onion, thinly sliced
½ red capsicum, cut into thin strips
3cm ginger, julienned
3 garlic cloves, thinly sliced
1 tsp corn starch, mixed with ¼ cup cold water

Sauce

¼ cup rice vinegar
1 tbsp soy sauce
2 tbsp dark soy sauce
¼ cup sugar
1 tbsp sesame oil
½ tsp chilli flakes

Method

1. Combine the sliced beef with the bicarbonate of soda, egg white and soy sauces and season. Set aside.
2. Toss the beef a little at a time in the corn starch until coated. Place the oil in a large saucepan and heat to 180C. Deep-fry the beef in batches for about 4 minutes, until cooked through. Remove from the oil and drain. (You can do this step in advance if you like.) Increase the heat of the oil to 200C and fry the beef again for about 1 minute until very crisp. Remove from the oil and drain.
3. Heat a wok over high heat and add a tablespoon or two of the frying oil, then the onion, capsicum, ginger and garlic and toss for 1 minute. Add the sauce ingredients and ¼ cup of water and bring to a simmer. Stir through enough of the corn starch mixture to form a thick sauce. Add the beef and toss to coat. Serve immediately.
Also try Adam Liaw's Chinese almond chicken

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The February 26 Edition