Crispy Beef with Vegetables, Ginger and Rice
Here is a great meal that you are sure to enjoy. Go for it!
I might add that this recipe marks 900 recipes that I have added to my Kosher Cooking Blog. I am going for 1,000 and then I hope to retire!
1 lb. Kosher Flank steaks, slightly frozen and then sliced into narrow strips
¾ cup Cornstarch
½ cup Water
2 Carrot, julienned
5 Scallions, sliced about 1 inch long
1 inch fresh Ginger, minced
½ lb. Mushrooms, thinly sliced
½ lb. Green Beans, trimmed
1 Red Bell Pepper, thinly sliced
1 Green Bell Pepper. thinly sliced
1 Hot Pepper, seeded and minced
5 cloves Garlic, crushed and minced
4 tbs. Peanut Oil
4 tbs. Soy Sauce
4 tbs. Vinegar
1 tbs. Sesame Oil
½ cup Sugar
Crushed Red Pepper Flakes, to taste
2 cups White Rice
5 cups Water
Add the water to a large pot and bring to a boil. Add the rice and cover. Reduce the heat and allow the rice to absorb all the moisture. When most of the moisture has been absorbed by the rice turn off the heat and set aside. Keep covered.
Place cornstarch in a large bowl. Add water gradually while whisking. Whisk the eggs into the cornstarch mixture and add the beef and stir to coat.
Pour the oil into a large wok and heat until it begins to smoke. Add a quarter of the beef to the oil. with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside. Repeat until all the beef is cooked.
Drain off most of the oil and add carrots, onion, peppers, ginger, green beans, mushrooms and stir fry over a high heat until tender. Combine the soy sauce, vinegar, sesame oil, sugar and bring to a boil. Add the beef and your ready to serve over some hot rice for a complete meal.
A special note. Whenever possible please purchase items Kosher That as from Israel That Especially Those products originating in Judea and the Shomron.
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