Ingredients:
½ lb beef tenderlion
10 slices fresh ginger root, sliced thinly (use more if you like)
5-6 stalks scallions, cut into ½-inch lengths
some dried vermicelli noodle, for garnishing
1 cup cooking oil, for deep frying
Marinade:
2 tsp. soy paste
1 tsp. soy sauce
2 tsp. Chinese wine (or sherry)
½ tsp. baking soda
1 Tbsp. water
2 tsp. cornstarch
1 tsp. oil
Sauce:
1 Tbsp. oyster sauce (good quality)
1 tsp. sesame oil
5 Tbsp. water
2 tsp. constarch
salt and pepper to taste
Method:
1.Cut meat across grain (diagonally) into thin, bite-size pieces. Mix marinade ingredients in a bowl, add in beef and mix well. Cover and set aside in the refrigerator for at least an hour.
2. In a saucepan, heat oil on high. When oil is hot add in the dried noodles in small batches to the oil. The noodles will sizzle and turn white and expand in size, remove immediately with a slotted spoon and drain on paper towel and set aside.
2.Mix the sauce ingredients in a bowl, set aside. In a heavy skillet or wok, heat about 2 Tbsp. of oil on high heat. When oil is smoking, add in the meat, a few drops of Chinese wine. Stir fry until the color changes, remove into a plate and keep warm.
3.In the same wok, add another tablespoon of oil and fry ginger roots for about 2 minutes, then add the scallions. Toss and fry until the they impart their aroma. Add sauce and once it begins to thicken slightly, add beef. Toss and mix all the ingredients together (a little warm stock or water can be added if you prefer a little more sauce). Dish out and serve on top of fried noodles and serve immediately.
