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Prep 45 mins
Cook 10 mins
From The Mandarin Inn, formerly of Chinatown, Manhattan (at 14 Mott Street and 23 Pell Street), proprietor Peter Wong. Note that I've transcribed the recipe with ingredients as originally specified. We found this to be excessively salty, so we eliminate the salt from the marinade and halve the soy sauce in the sauce.
- 1 lb flank steak
- 1 teaspoon dry sherry
- 1 egg
- 1⁄4 teaspoon salt
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon hoisin sauce
- 4 tablespoons dry sherry
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 2 tablespoons chicken stock
- 1⁄2 teaspoon cornstarch
- 1⁄4 teaspoon black pepper
- 1 tsb minced ginger
- 1⁄2 teaspoon minced garlic
- 7 scallions, cut into 1 1/2 inch pieces
- 2 tablespoons vegetable oil
- 2 cups vegetable oil
- Freezing flank steak for 30 minutes will make it easier to slice. Trim the fat from the steak, slice at an angle into 1/8-inch slices.
- Mix all marinade ingredients together. Mix with sliced meat and refrigerate for 1/2 hour or as along as all day.
- Dissolve the cornstarch in the stock and then add the other sauce ingredients. Set aside.
- Heat 2 cups oil in wok or other deep skillet to 350°F Drain beef and fry in oil until almost done (until it loses its pink color). Drain beef in colander. Remove all but 2 tablespoons of oil from wok. (To be honest, I don't deep-fry the beef - I just saute it in a bit of oil).
- Over high heat, add the garlic, ginger and scallions. Stir for about 15 seconds.
- Add the mixed sauce ingredients and stir for about 15 seconds until hot.
- Add meat and stir for a few seconds until reheated.