Chinese Crispy-Fried Beef with Peppers

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By: Andrew Chase

For this crowd-pleasing Chinese dish, use thin-skinned and contrasting coloured peppers – pair red hot peppers with light green Cubanelles or green hot peppers with red shepherd peppers.

Ingredients

1 egg; 3 tbsp (45 mL) cornstarch; 1/2 tsp (2 mL) salt; 1/2 tsp (2 mL) cayenne pepper; 1/4 tsp (1 mL) white pepper; 8 oz (250 g) inside round or top round beef, julienned; 3 cups (750 mL) vegetable oil; 3 green onions, julienned; 2 hot peppers, seeded and julienned; 2 cloves garlic, minced; 4 sweet thin-skinned peppers, such as Cubanelle or shepherd
Sauce:: 3 tbsp (45 mL) granulated sugar; 2 tbsp (30 mL) light soy sauce; 2 tbsp (30 mL) rice vinegar; 1-1/2 tbsp (22 mL) Chinese black or balsamic vinegar; 1 tsp (5 mL) sesame oil

Preparation

In bowl, whisk together egg, cornstarch, salt, cayenne and white pepper until smooth; stir in beef.

Sauce: In separate bowl, stir together sugar, soy sauce, rice and black vinegars, and sesame oil until sugar is dissolved; set aside.

In wok or saucepan, heat oil until temperature registers 350F/180C on frying or candy thermometer (or until bubbles immediately form around dry wooden spoon dipped into oil). Add beef; fry, stirring so strips don't stick together, until crispy, about 4 minutes.

Over heatproof bowl, drain through sieve, then return 2 tbsp/30 mL of the oil to pan; over high heat, stir-fry onions, hot pepper and garlic until fragrant, about 30 seconds. Add sweet peppers; stir-fry until tender, 2 to 4 minutes. Add beef; stir-fry until heated through, about 30 to 60 seconds. Stir in sauce; stir-fry until sauce clings to meat and vegetables.

Makes 4 to 6 servings.

Serving(s): 4 to 6

Nutritional Information
Per each of 6 servings: about
Calories	217
Protein	11 g
Fat (total)	12 g
Sat. Fat	1 g
Carbohydrate	18 g
Fibre	2 g
Cholesterol	47 mg
Sodium	427 mg
Calcium	2 % RDI
Iron	11 % RDI
Vitamin A	31 % RDI
Vitamin C	222 % RDI
Folate	11 % RDI

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Source

Homemakers Magazine: September 2007

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