Sour Cherry Ginger Beef created for Pucker Up 2014 was inspired by Calgary, Alberta's Crispy Ginger Beef recipe, but with a sour cherry sauce which creates a dynamic dish! Finger lickin' and lip smackin'!
Course
Main
Cuisine
Canadian Asian
Prep Time30minutes
Cook Time1hour
Total Time1hour30minutes
Servings4-6
AuthorValerie Lugonja
Ingredients
Ingredients for Crispy Fried Beef:
1pound"know-your-farmer" flank steak, sliced thinly against the grain
oil for deep frying
Ingredients for the batter:
1egg
1cupwater
1cupcorn starch
1/4cuprice flour
3tablespoonswheat flour
½tablespoonwhite pepper
2-3cupsoil for frying beef
Ingredients for Sour Cherry Sauce:
1 1/2cupsfrozen or fresh sour cherries, pitted
6-8large cloves garlic, finely julienned
hefty chunk of ginger, size of two thumbs, (same amount as garlic), finely julienned
¼cuplight soy sauce
2tablespoonsrice wine vinegar
3tablespoonsmushroom soy sauce
1tablespoonChinese cooking wine
½cupwater
¼cupsugar(or ½ cup if you like it sweet)
½tablespoonor more crushed chilies, if you like heat
Instructions
Instructions for Crispy Beef Batter:
Combine all ingredients, toss beef in batter, a strip at a time
Deep-fry strips of beef, a few at a time, until crispy; set aside
Instructions for Sour Cherry Ginger Sauce:
Stir fry ginger and garlic in a little oil for 30 seconds, until aromatic; add liquids, then sugar, then sour cherries
Bring to boil for 2 minutes; remove from heat
Add beef; stir to coat completely with sauce
Serve immediately over fragrant rice with extra sauce
Recipe Notes
For the a darker complexity to the sauce and presentation, keep warm for 1-2 hours until the dark deep flavour and colour has permeated the entire dish; the sauce will thicken during this time and the beef will no longer be crispy, but be prepared for a serious addition, here!