Ingredients:
12 oz. beef flank steak or skirt steak, cut into very thin strips
2 tablespoons vegetable oil
2 teaspoons ginger juice or finely chopped fresh ginger
1 teaspoon granulated sugar
1 teaspoon cornstarch
1 teaspoon dark soy sauce
1 teaspoon MAGGI TASTE OF ASIA Cooking Soy Sauce
1 teaspoon rice wine or cooking sherry
1/2 teaspoon MAGGI Seasoning Sauce
1/2 teaspoon sesame oil
1/4 teaspoon baking soda
1 tablespoon water
1 teaspoon granulated sugar
1 teaspoon cornstarch
1 teaspoon dark soy sauce
1 teaspoon oyster sauce
1/2 teaspoon MAGGI Seasoning Sauce
1/8 teaspoon ground black pepper
2 cups vegetable oil
2 stalks lemon grass, bottom 6 inches only, outer leaves removed, cut into 3-inch pieces, halved lengthwise and separated
1 clove garlic, finely chopped
1 teaspoon finely chopped shallot
1 tablespoon sesame seeds
1 green onion (green part only), chopped
1 teaspoon red chili pepper, seeds removed, cut into matchstick-size pieces
Directions:
COMBINE beef, 2 tablespoons vegetable oil, ginger juice, 1 teaspoon sugar, 1 teaspoon cornstarch, 1 teaspoon dark soy sauce, soy sauce, rice wine, 1/2 teaspoon seasoning sauce, sesame oil and baking soda in medium bowl. Set aside to marinate for 30 minutes.
COMBINE water, 1 teaspoon sugar, 1 teaspoon cornstarch, 1 teaspoon dark soy sauce, oyster sauce, 1/2 teaspoon seasoning sauce and black pepper in small bowl; set aside.
HEAT 2 cups vegetable oil in wok. Deep-fry beef for 1 minute; remove to strainer to drain. Discard marinade. Drain excess oil from wok.
ADD lemon grass, garlic and shallot to wok. Cook, stirring constantly, over medium-high heat for 2 minutes or until garlic just starts to brown. Add beef and sauce. Cook until sauce thickens. Sprinkle with sesame seeds, green onion and chili pepper before serving.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
5 minutes
Cooling Time: 30 minutes
Servings: 4
In this recipe:
