January 30th, 2013
next level takeout
A favourite Western Canadian-Chinese dish, deep fried and saucy Ginger Beef is our must-have takeout item for a night in. This time we thought we would put our domesticity (and new DeLonghi Roto Fryer, $159.95) to the test with a homemade version.
Sirloin steak, sliced into long narrow strips
3/4 cup cornstarch
1/2 cup water
1 large egg
1 large carrot, julienned
3 green onions, chopped
1/4 cup fresh ginger, minced
5 garlic cloves, minced
3 tablespoons soy sauce
4 tablespoons rice vinegar
1 tablespoon sesame oil
1/2 cup sugar
Crushed red pepper flakes, to taste
Vegetable oil for Delonghi Deep Fryer
Place cornstarch in a bowl and slowly add the water while whisking smoothly. Crack eggs and beat into mixture. Toss in your uncooked beef strips and stir to coat each piece evenly. Once the DeLonghi Deep Fryer has heated up, add your pieces of beef slowly. Only put in enough to fill the bottom of the roto fryer. If you add to many pieces, the beef will clump together and it won’t cook properly.
Follow fryer instructions and remove beef strips with tongs. Place on a plate covered in paper towel and allow excess oil to drip off.
In a frying pan or wok, add 1 tablespoon of sesame oil, carrots, onion, garlic and ginger. Stirfry over high heat and add the rest of the ingredients. Allow it to boil and then add the beef. Coat beef in the mixture and serve immediately with steamed rice.
Dish it out in cardboard takeout boxes (which makes eating in front of the TV totally acceptable). —Kait Kucy