This recipe is something I've been tinkering with.
I've used both flank steak and thinly sliced sirloin and I'm not certain which I prefer, they're both delicious.
You can easily spice up this meal by doubling the amount of chile paste, I love it like that, but it's too spicy for our children's liking.
Also, I think it's equally good whether served on rice or buttered Asian noodles and looks especially pretty with freshly steamed broccoli on the side.
Other than the chile paste & the fresh ginger, you probably have everything on hand to try it yourself tonight.
Check it out~
1/4 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound flank steak, thinly sliced--can use sirloin
--oil for deep frying
1/4 cup soy sauce
2 Tablespoons rice wine vinegar
1-1/2 Tablespoons honey
1/3 cup granulated sugar
1 Tablespoon chile paste
1/4 cup water
3 Tablespoons fresh ginger root, minced
2 Tablespoons vegetable oil
4 cloves garlic, finely chopped
1/2 cup onion, slivered
1/2 cup red bell pepper, slivered
Noodles or steamed rice
Heat the oil in an electric skillet to 375 degrees.
Mix the cornstarch, salt and pepper in a shallow dish, and coat the strips of flank steaks with the mixture.
Deep fry the steaks just until golden brown.
When done, remove them from the oil and drain.
Place the soy sauce, rice wine vinegar and honey in a bowl and mix well.
Add sugar, chili paste, water, and ginger, and mix again.
Heat 2 Tablespoons oil in a wok, and saute the onions, garlic and red pepper until crisp-tender, or to your liking.
Add the soy sauce mixture and heat until warm.
Last, add the fried strips of beef and toss well to coat thoroughly in sauce.
Serve with noodles or steamed rice.
