Total Time
50mins
Prep 30 mins
Cook 20 mins

This recipe is from the mind of David Rosengarten. Recipe requires 5.5 hours for marinating time.

Ingredients Nutrition

  • 6 ounces boneless beef shoulder, trimmed, frozen 30 minutes to 1 hour
  • 12 teaspoon baking soda
  • 3 large garlic cloves, crushed
  • 2 tablespoons garlic, chopped
  • 1 egg white
  • 14 teaspoon salt
  • 1 tablespoon sesame seeds
  • 5 teaspoons sugar
  • 1 teaspoon peanut oil
  • 4 cups peanut oil, for deep-frying
  • 34 teaspoon cornstarch
  • 2 tablespoons thin soy sauce
  • 2 tablespoons shaoxing wine or 2 tablespoons dry sherry
  • 2 teaspoons chinese black vinegar or 2 teaspoons balsamic vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon Chinese sesame paste
  • 14 lb pencil-thin asparagus tips (top 4 inches only)
  • 12 small red bell pepper, very thinly sliced
  • 4 dried red chili peppers
  • 3 scallions, chopped
  • 2 tablespoons fresh ginger, chopped

Directions

  1. Slice steak into broad 1/8-inch thick strips, about 1 inch wide and 6 inches long. In a small bowl combine steak strips with baking soda, crushed garlic cloves and 1/4 cup cold water. Mix well and soak 5 hours.
  2. Rinse steak slices and dry well on paper towels. In a small bowl mix together egg white and salt, stirring vigorously until egg white foams. Stir in sesame seeds, 1 teaspoon sugar, 1 teaspoon peanut oil and cornstarch. Add steak and toss to coat. Marinate 1/2 hour at room temperature. In another small bowl, combine thin soy sauce, Shao Hsing, remaining 4 teaspoons sugar, vinegar, sesame oil and sesame paste; set aside.
  3. In a wok, heat remaining 4 cups peanut oil over high heat to 375°F Drain beef, pat dry then deep-fry 45 seconds, turning pieces several times with a metal spoon. Using a slotted spoon, remove beef and drain on paper towels. When oil returns to 375F, deep-fry 15 seconds more, remove beef, and drain. Repeat deep-frying, 15 seconds, a third time. Remove beef and drain on clean paper towels. When oil returns to 375 degrees, deep-fry asparagus and red bell pepper 30 seconds. Drain on paper towels.
  4. Drain off all but 1 tablespoon oil from wok and increase heat to high. Add chili peppers, scallions, chopped garlic and chopped ginger; stir-fry 1 minute. Add asparagus and red pepper; stir-fry 10 seconds and add beef. Stir in soy sauce mixture, bring to a boil and serve immediately with rice.