Curried Beef

Submitted by: Mala tamila

Ingredients:

400g lean boneless beef
2 tsp. rice wine
3 cups (750ml ) vegetable oil for deep-frying
60ml clear stock
2 tbsp curry oil
1/4 tsp. salt, or to taste
1/4 tsp. ginger, chopped
1/2 tsp. sugar
1/4 tsp. garlic, chopped
1 tsp. cornstarch (corn flour) dissolved in 1 tsp. water
1/4 tsp. onion, chopped
1/4 tsp. hot red chili pepper, chopped

Preparation:

1. Cut beef into 2.5cm square chunks.
2. Heat the oil in a wok over low heat to very hot, 350oF (180oC). Deep-fry the beef until it is cooked through. Remove beef, drain, and set aside.
3. Pour the oil out of the wok, leaving a thin film on the bottom. Reheat until a haze appears on the oil surface. Add the curry oil, ginger, garlic, onion, chili pepper, rice wine, stock, salt, MSG (optional) and sugar. Stir the cornstarch to blend and add the beef, then stir-fry for 2 minutes, or until the sauce is thickened. Sprinkle with sesame oil and serve.

 

Otayo

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