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Asian - Beef -  Crispy Beef Post by :screak Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2565

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Asian - Beef - Crispy Beef

3/4 pound tender beef strips (cut into diameter of about 2 pencils or slightly thinner than Size AA battery and length of 2 - 2/12 in.)
salt and white pepper to taste
1/4 cup soy sauce
3/4 cup sugar
1/2 cup white vinegar
1/4 cup water
1 1/2 tbsp. green onions (green part only)
1 tsp. sesame seeds (untoasted)
2 egg whites (beaten until frothy)
1 cup cornstarch (approximation)
1 1/2 tbsp. cornstarch mixed with about 2 tbsp. water (for thickening sauce)

About 2 hrs. before frying beef strips, sprinkle salt (about 1/2 tsp.) and white pepper (approx. 1/4 tsp.). Massage spices into beef strips until evenly distributed. Place in fridge.

When ready to fry, in mixing bowl beat egg whites until frothy and dip beef in egg whites making sure all pieces are covered. Next, and very important is to gradually add cornstarch to this mixture, slowly coating all of the beef strips. You will use a lot of cornstarch to thoroughly coat beef strips, so don't let the 1 cup measurement intimidate you. Actually, you may use less than 1 cup, but it will take a lot to make sure each
strip of beef is covered with a fairly thick coating of cornstarch. The cornstarch application part is slightly messy but, believe me, it is worth the effort! When done coating beef, set aside for few minutes and heat oil (you will need a fair amount).

Mix sauce ingredients except for, of course, the cornstarch and water. Set aside.

When oil has reached about 360 degrees, drop about half the beef strips in oil. Fry for about 2-3 min. or until crisp. Be careful to watch the temp. as you are frying. Once you are done frying beef strips, carefully drain excess oil and place on platter. Pour oil out of wok into container.

Place sauce in wok and heat for minute or so before adding cornstarch with water. Once sauce mixture thickens, add about 2-3 tbsp. hot oil, stir well, then add beef strips and heat for about 1 min. Remove from wok and place on platter. Sprinkle beef with sesame seeds and serve over white rice.
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1/4 lb. pea pods 3 Tbsp. peanut oil 1 cup chopped onion (1 medium) 1/2 to 1 lb. lean beef, cut into strips 1 Tbsp. curry powder 1/2 tsp. salt 4 cups cooked rice cayenne pepper or crushed red pepper 1/2 cup chopped green onions Snip off ends of pea pods. Heat 2 tablespoons of the oil. Stir-fry pods for 1 minute. Remove and keep warm. Heat remaining oil. Stir-fry onions until lightly browned; stir in beef. Stir-fry over high heat until just cooked. Pour off excess grease. Stir in curry powder and salt. Cook about 3 to 4 minutes until

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Asian - Beef -  Chinese Stew
About 4-5 cups stew meat Green Onions (white and green parts), about 5 cups (not a typo) chopped in 4 in. segments Couple of slices of ginger (thinly sliced, about size and shape of quarter) 3-4 cloves garlic, coarsely chopped About 1/2 to 2/3 cup soy sauce 1 clove of star anise (available in Chinese grocery store, pronounced "ba jiao li") 1-2 tomatoes, quartered About 2 tbsp. sugar 1/4 cup red wine (optional) Place stew meat in 2 qt. pot. Add about 1 qt. water. Add soy sauce and rest of ingredients. Stir a little and turn