Ingredients:
10 1/2 (300g) boneless veal or beef sirloin 5 eggs
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp.scalllions, chopped
1/4 tsp ginger, chopped
2 tsp. meat broth seasoned with salt, sugar, sesame oil and pepper to taste
1/2 tsp.cornstarch (corn flour) dissolved in 1/2 tsp. water
2 cups (500ml) vegetable oil for deep frying; uses about 3 1/2 oz (100ml)
Directions:
1. Wash the beef and cut into 1 inch (3mm) chunks
2. Beat the eggs and mix in the salt MSG (optional), pepper and scallions
3. Heat the oil in a wok. Deep-fry the beef over a low fire until cooked. Remove and drain well.
4. Pour the oil out of the wok, leaving only enough to cover the bottom, about 3 tbgsp. Heat until the oil surface ripples. Add the beef,ginger, and broth, Bring to a boil. Stir the cornstarch-water mixture and add. Stirring to make a thin gravy. Sprinkle with the sesame oil. Add the eggs and cook, stirring, until they are scrambled but still soft. Remove and serve.
2. Beat the eggs and mix in the salt MSG (optional), pepper and scallions
3. Heat the oil in a wok. Deep-fry the beef over a low fire until cooked. Remove and drain well.
4. Pour the oil out of the wok, leaving only enough to cover the bottom, about 3 tbgsp. Heat until the oil surface ripples. Add the beef,ginger, and broth, Bring to a boil. Stir the cornstarch-water mixture and add. Stirring to make a thin gravy. Sprinkle with the sesame oil. Add the eggs and cook, stirring, until they are scrambled but still soft. Remove and serve.
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