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Ingredients:
10 1/2 (300g) boneless veal or beef sirloin 5
eggs
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp.
scallions, 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
scallion.
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 tbsp. Heat until
the oil surface ripples. Add the
ginger, beef, 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.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
