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Old 12-09-2018, 07:24 PM
jr_80 jr_80 is offline
 
Join Date: Oct 2011
Posts: 160
Default Ginger Fried Elk (or whatever you like)

This is for the ginger fried beef fan. Better than any Chineses restaurant.

3/4 cup cornstarch
1/2 cup water
2 eggs
1pound venison steak cut into thin strips
1/2 cup canola oil, or as needed
1 large carrot, cut into matchstick-size pieces
1 green bell pepper, cut into matchstick-size pieces
1 red bell pepper, cut into matchstick-size pieces
3 green onions chopped
1/4 cup minced fresh ginger root
5 garlic cloves minced
1/2 cup white sugar
1/4 cup rice vinegar
3 tablespoons soy sauce
1 tablespoon sesame oil
1tablespoon red pepper flakes.

Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.

Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork.

Cook, stirring frequently, until coating is crisp and golden. Remove beef to drain on paper towels; repeat with remaining beef.

Drain off all but 1 tablespoon oil or so; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.

Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes. Add some sesame oil if a thicker sauce is desired.

Serve with rice or noodles.

After making this I realized that restaurants must use a pretty poor cut of meat when preparing ginger beef. I used elk sirloin and turned out extremely tender. It put my wife off a bit having a different texture. Will not slice across the grain and go smaller in the cutting next time to get it closer to restaurant authenticity.
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