Szechuan Ginger Beef
| Yield: | 10 Servings |
| Categories: | Meat |
| MEAT | ||
| 1 | kg | Flank steak; thinly sliced |
| MARINADE | ||
| 30 | ml | Dark soy sauce |
| 20 | ml | Light soy sauce |
| 30 | ml | Dry sherry |
| 5 | ml | Chili oil |
| 5 | g | Sugar |
| 10 | g | Cornstarch |
| PREPARATION | ||
| 130 | g | Cornstarch |
| 15 | g | Ginger; sliced thin |
| 25 | g | Ginger; shredded |
| 125 | g | Onion; julienned |
| 125 | g | Celery; julienned |
| 125 | g | Carrot; julienned |
| SAUCE | ||
| 250 | ml | Beef stock; heated |
| 5 | ml | Dark soy sauce |
| 5 | ml | Light soy sauce |
| 20 | ml | Hoisin sauce |
| 15 | ml | Hot bean sauce |
| 3 | ml | Chili oil |
| 10 | g | Sugar |
| 16 | g | Cornstarch |
| 30 | ml | Vinegar |
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