korean sweet & sour beef

by gingeredpear

I love Korean sweet & sour beef (tang-soo-yok 탕수육) more than the other asian varieties.

Sweet & Sour Beef (탕수육)
serves 3 (as a companion dish)
adapted from korean kitchen

1 cup corn starch or potato starch
1 cup water
1 egg, lightly beaten

neutral oil – for frying

2 oz beef – lean grilling part **(if using pork, add 1 teaspoon of ginger juice to get rid of the smell)
salt & pepper

1 teaspoon vegetable oil
1/4 onion – sliced
1/4 carrot – sliced
1/8 cucumber – sliced
1/2 can of fruit cocktail

1 + 1/2 cup water
1/2 tablespoon soy sauce
2 tablespoons rice vinegar
5 tablespoons sugar
1/4 teaspoon salt
1+1/2 tablespoons corn starch
2 tablespoons water

Mix corn starch and water. Stir well and let it sit for 1-2 hours until the starch and the water seperates. Carefully drain just the water.

Heat oil in large pot to fry. Don’t fill more then half way.

Cut bee into thin strips. Season with salt  & pepper. Add egg and starch batter. Mix well with hand. Deep fry until golden brown. Drain on paper towel.

For the sauce, add vegetable of oil to pan to saute the vegetables briefly (1-2 minutes). Mix together in a bowl the water, soy sauce, rice vinegar, sugar and salt. Add to the mixture to pan and let it come to a boil . Add cornstarch and water mixer to the boiling sauce. Stir well together until it becomes thick and boil again. **Make sure the sauce is boiling when you add the cornstarch and water mixer, it may not mix well if you don’t.

Fry beef once more. Frying twice will make it crispy! And serve with hot sauce over the fried beef.