next level takeout

A favourite Western Canadian-Chinese dish, deep fried and saucy Ginger
Beef is our must-have takeout item for a night in. This time we thought
we would put our domesticity (and new DeLonghi
Roto Fryer, $159.95) to the test with a homemade version.

Ingredients

Sirloin steak, sliced into long narrow strips

3/4 cup cornstarch

1/2 cup water

1 large egg

1 large carrot, julienned

3 green onions, chopped

1/4 cup fresh ginger, minced

5 garlic cloves, minced

3 tablespoons soy sauce

4 tablespoons rice vinegar

1 tablespoon sesame oil

1/2 cup sugar

Crushed red pepper flakes, to taste

Vegetable oil for Delonghi Deep Fryer

Method

Place cornstarch in a bowl and slowly add the water while whisking
smoothly. Crack eggs and beat into mixture. Toss in your uncooked beef
strips and stir to coat each piece evenly. Once the DeLonghi Deep Fryer
has heated up, add your pieces of beef slowly. Only put in enough to
fill the bottom of the roto fryer. If you add to many pieces, the beef
will clump together and it wont cook properly.

Follow fryer instructions and remove beef strips with tongs. Place on a
plate covered in paper towel and allow excess oil to drip off.

In a frying pan or wok, add 1 tablespoon of sesame oil, carrots, onion,
garlic and ginger. Stirfry over high heat and add the rest of the
ingredients. Allow it to boil and then add the beef. Coat beef in the
mixture and serve immediately with steamed rice.

Dish it out in cardboard takeout boxes (which makes eating in front of
the TV totally acceptable). Kait Kucy