BEIJING SWEET AND TANGY BEEF

BEIJING SWEET AND TANGY BEEF

Makes: 6 Servings

1 ½ lbs beef, cut ½ inch thick (try to use pork or chicken if you prefer them better)

egg, lightly beaten

cornstarch

cooking oil for deep frying

Marinade:

3 tbsps Chinese wine or dry sherry

2 ½ tbsps soy sauce

1 tbsp cornstarch

Sauce:

1/4 cup ketchup

3 tbsps Chinese black vinegar or balsamic vinegar

2 tbsps hoisin sauce

2 tbsps Worcestershire sauce

1 tbsps soy sauce

1 tbsp sugar

1 tsp chili garlic sauce

1. Cut beef into 2-inch squares. Combine marinade ingredients in a bowl. Add meat and stir to coat.

2. Cover and refrigerate for 2 hours.

3. Combine sauce ingredients in a small pan and set aside.

4. Place egg and cornstarch in separate bowls.

5. Dip beef in egg, drain briefly, then dip in cornstarch; shake off excess.

6. In a wok or 2-quart saucepan, heat oil for deep-frying to 360 F.

7. Deep-fry beef, a few pieces at a time, turning occasionally, until golden brown, 3 to 4 minutes.

Remove with a slotted spoon; drain on paper towels.

8. Cook sauce over medium heat. Stirring, until heated through.

9. Add beef in the sauce. Stir fry and serve