So it was my turn to do the lion’s share of the cooking chez “Tom”, and it was generally agreed that the result, which is still warming our stomachs as I write, was simply smashing. As good or better than similar dishes you get in restaurants.
1-1/2 pounds tender beef (flank or round or whatever works for you), cut into 2 inch by 1/2 inch shreds
1/4 cup dark soy sauce
3/4 cup sugar
1/2 cup white vinegar
1/4 teaspoon chili powder
2 cloves garlic, pressed or very finely minced
1-1/2 tablespoons onion paste or finely chopped green onions
1/4 cup water
2 egg whites
1 cup cornstarch plus 1-1/2 tablespoons extra (cornflour for Brits and Aussies)
1 teaspoon sesame seeds
Oil for frying
Salt and pepper
Rice, noodles, broccoli, peapods, etc.
1. Two hours in advance, season the meat with salt and pepper and refrigerate.
2. In a meduim bowl, beat egg whites till bubbly. Add beef and coat.
3. Add cornstarch gradually, 1/4 cup or less at a time, stirring each addition until totally incorporated. When you’re done the beef should be ghostly white with cornstarch.
4. Mix together the sugar, soy, water, vinegar, onion, garlic and chili powder. Set aside for now.
5. Heat about 3/4 cup oil in a wok or large frying pan. When it has just started to smoke, add the beef strips and fry until golden brown. Remove with slotted spoon and drain on paper towels. Drain the wok of all but about a tablespoon of the oil. Turn the heat down low.
6. Add the sauce ingredients to the pan and let cook, while you mix the extra 1-1/2 tablespoons of cornstarch with about 2 tablespoons of water. Slowly add to sauce and stir, cooking for about 6 minutes until it’s a thick smooth glossy brown.
7. Place the beef back into the pan, add the sesame seeds, and stir until completely coated. Serve over rice or noodles, accompanied by steamed broccoli, peapods or the veg of your choice.