READY IN: 20mins
1lbround steak, sliced into thin strips
2tablespoons shaoxing cooking wine
1⁄2 teaspoonbaking soda
1⁄2 teaspoonsea salt, ground
1⁄2 teaspoonblack pepper (or to taste)
1⁄2 cupcanola oil (or as needed)
1⁄2 tablespoonchili oil (or as needed)
1tablespoon pressed garlic
3largegreen onions, cut diagonally(white and green parts separated)
3cupscooked white rice
1⁄2 tablespoonsesame seeds, for garnish
3⁄4 cuplow sodium beef broth
1⁄2 cupbrown sugar
2tablespoonslow sodium soy sauce
Serving Size: 1 (380) g
Servings Per Recipe:4
Calories from Fat 374 g 45 %
Total Fat 41.6 g 63 %
Saturated Fat 7.4 g 37 %
Cholesterol 83 mg 27 %
Sodium 920.1 mg 38 %
Total Carbohydrate83.8 g 27 %
Dietary Fiber 1.7 g 6 %
Sugars 29.6 g 118 %
Protein 28.4 g 56 %
Place beef strips in a large bowl and add Shaoxing wine, baking soda, salt and pepper; stir to coat and let it sit for 30 minutes.
Meanwhile make the sauce; in a medium bowl, combine beef broth, brown sugar, soy sauce, hoisin sauce and cornstarch. Whisk well to blend and set aside.
Half an hour later, add ¼ cup cornstarch to the beef strips; stir to coat.
In a heavy bottom skillet over medium heat, add ½ cup canola oil. When the temperature reaches 365ºF, working in batches, add beef strips and sear until browned, about 2 minutes. Transfer to a plate lined with paper towel to absorb excess oil. Let them sit while working with the remaining strips.
In a large skillet over medium-high heat, add 1 tablespoons canola oil and chili oil. When hot but not smoking, stir in ginger and garlic; sauté for 30 seconds or until they start to brown. Add white parts of green onions and sauté for 15-20 seconds before pouring in the sauce; stir to blend. Carefully add fried beef strips and stir them into the sauce until well coated and heated through. Add green parts of green onions and stir well; remove from the heat.
Spoon mixture over a bed of rice and sprinkle on some sesame seeds; serve immediately. Serves 4.
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