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Ingredients:
1 lb. (500g) beef filet or boneless sirloin
2 tsp. salt, or to taste
1/2 tsp.
garlic, chopped
1 tbsp soy sauce
1 tsp. ground roasted sesame seed
1/2 tsp. fresh
ginger, chopped
2 eggs
1/2 tsp. sesame oil
3 tsp. flour
5-6
scallions, white part only 2 cups (500ml)
vegetable oil for deep-frying
1/4 tsp. powdered hot red chili
1/2 tsp. MSG (optional)
1/4 tsp. vinegar
Directions:
1.
Wash the beef and cut into 2 by 1
by 1/8 inch (60mm by 30mm by 3mm)
slices. Marinate with the slat, 1
tsp. of the
soy sauce, the
ginger,
1/4 tsp. of the
MSG (optional) ,
and the sesame oil for 10 minutes.
2. Cut the
scallions in half crosswise, then quarter each
lengthwise into four strips. Set aside.
3. Make a
dipping sauce by mixing together the remaining 2tsp
soy sauce and 1/4 tsp. MSG, the chili powder,
vinegar,
ginger,
garlic, and the sesame seed.
4. Beat the
eggs. Add the flour and enough water to make a paste
5. String
the beef strips and
scallion, alternating, on bamboo
or metal skewers. Coat with the egg paste.
6. Heat the
oil in a pan to moderately hot, about 230oF (110oC),
shallow-fry the beef on both sides until
golden-brown. Remove, drain and serve with the
sauce.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
