Cantonese beef

Adapted from the encyclopedia of regional Chinese Cooking by Kenneth Lo

2 slices of root ginger, peeled and chopped

3 spring onions, finely chopped

1 tbsp Chinese wine or dry sherry

7 tbsp water

a pinch of ground white pepper

2 tbsp soy sauce

450g (1lb) of beef tenderloin (fillet), sliced into very thin slices

1 pint vegetable oil (don't worry - this is for frying, most gets drained away).

1 tbsp plain (all purpose) flour

1.5 tbsp cornflour

3 carrots, scrubbed and cut into slices on an angle

1/2 tsp salt

1 tbsp tomato ketchup

1 tbsp Worcestershire sauce

2 tbsp sugar

Mix together the ginger, half the spring onions, the wine, 4 tbsp of water, white pepper and 1 tbsp soy sauce. Add the beef and leave to marinate for about 30 minutes.

Heat the oil in a wok or frying pan to about 350oF or until a cube of bread browns in 30 seconds. Mix together the plain flour and half the cornflour. Remove the beef from the beef from the marinade, dust with the flour and deep fry for about 30 seconds. Remove and drain on paper towels.

Pour off mist of the oil, leaving about 1 tbsp, reheat and add the carrots and salt. Stir fry for about 1 and a half minutes and remove and drain.

Heat another 1/2 tbsp of oil in the wok and add the soy sauce, tomato ketchup, Worcestershire sauce and sugar. Blend the remaining cornflour with the remaining water and add to the wok to thicken the sauce.

Bring to the boil, add the beef and carrots and toss through the sauce until piping hot and well coated. Serve, sprinkled with the remaining onions.

Taken from this original post