Capsaicin Carnivale Crispy Beef
Recipe from the kitchen of
Csigi Gourmet
- 1/4 cup cornstarch
- 1/4 tbsp. salt
- 1 tsp. black pepper
- 12 ounces flank steak, thinly sliced
- 1 quart oil for frying
- 4 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1/2 tbsp. rice wine
- 1 1/2 tbsp. honey
- 7 tbsp. Turbinado sugar
- 2-4 tbsp.
Capsaicin Carnivale
- 1/4 cup water
- 3 tbsp. chopped fresh ginger root
- 1 tbsp. vegetable oil
- 2 cloves garlic, chopped
- 1/4 cup sliced onion
- 1/4 cup diced red bell pepper
Heat oil in deep-fryer to, 375 degrees F (190 degrees C).
Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well. Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside. In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, Capsaicin Carnivale, water, and ginger. Mix well and set aside. Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly sauté the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.
Serve over cooked jasmine rice, brown rice, or white rice.
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