Sweet and sour fried beef
Discover our delicious sweet and sour fried beef, tender and crispy, perfect for a tasty Asian meal.
4 people
Medium
€€ - €€€
650-700 kcal/serving
Préparation
Cut the beef into strips about 1 cm thick (Chef’s Knife Mastro) and place them in a bowl (Pastry Bowl 2 l).
Chop (SuperSonic Chopper compact) the peeled onion, garlic cloves, and ginger.
Add them to the meat, pour in the soy sauce, and mix well. Cover and let marinate in the refrigerator for about 1 hour.
Add half of the starch to the marinated meat and mix well. Let rest for 10 minutes. Gradually add the remaining starch while mixing to coat the beef thoroughly.
Pour the frying oil into the Mastro Wok and heat over high heat.
When the oil is hot (without smoking), cook the meat in batches, separating the pieces well to allow frying without sticking. Set aside on absorbent paper or on a rack.
When all the meat is fried, fry it a second time in batches for about 1 minute. Set aside.
Remove the oil (beware of splashes or burns) and wash the Mastro Wok. Return to medium-low heat.
In a small bowl (Ramekin 300 ml), mix the cornstarch and the sauce water and set aside.
In the hot Wok, add all the sauce ingredients except the cornstarch. Stir to have a smooth mixture and bring to a gentle boil.
Add the cornstarch mixed with the sauce, stir, and let cook gently until the sauce thickens.
Add the meat to the sauce and mix.
Serve hot with washed and sliced spring onions (Paring Knife Mastro), and fragrant rice sprinkled with sesame seeds.
Ustensiles
Ingrédients
- 680 g of beef for fondue (tenderloin, rump steak...)
- 2 cloves of garlic
- 1 small onion
- 2 cm of fresh ginger
- 1 tbsp soy sauce
- 100 g of starch or cornstarch
- 500 ml frying oil
- Sweet and sour sauce
- 150 g honey
- 80 g soy sauce (low salt)
- 120 g water
- 60 g hoisin sauce
- 1/2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp sherry vinegar
- 2 tbsp cornstarch
- 3 tbsp water
- To serve: 2 spring onions, 2 tbsp toasted sesame seeds, Fragrant rice and sesame seeds