Fried Beef
I know I know, it sounds like a strange concept. When I think of deep fried meat one of the last things that I think of is beef. Jen and I were introduced to this recipe while we were living up in Portland by our good friend Miki. She introduced us to a lot of good food as well as teaching us how to make Shabu Shabu (without spending $80 at a restaurant). So when she invited us over for fried beef one night we were very skeptical but trusted her completely when it came to food. Here is the recipe that she gave us and if you are reading this Miki, I still miss your kitchen:
Fried Beef
1 Flank Steak
2 Tbs Grated Ginger
1 clove Minced Garlic
1 Chopped Onion
1 tsp. MSG
1/3 cup Soy Sauce
1/4 cup Sugar
1/4 cup Mirin
Flour for Dredging
Green onions on the side
- Take the flank steak and put saran wrap over it, pound it with a meat tenderizer starting for the middle working your way to the ends. Repeat on the other side of the flank steak.
- Cut Flank steak into bite size pieces, about and inch cubed.
- Mix together the ginger, garlic, onion, MSG, Soy Sauce, Sugar & Mirin in a large zip lock bag (preferably a gallon or quart size) and then add the steak.
- Marinate either overnight or at least for an hour ( the longer you marinate the better the flavor and the more tender the meat will be.)
- You can use either a deep fryer or a pan of oil, enough to deep fry these and raise the temp to 375 degrees.
- After marinating is done and oil is heated, put flour in a bowl and start dredging the pieces of steak from the marinade into the flour.
- Put pieces of dredged steak into the fryer but don’t do too many pieces at one time, you wont want them to stick together.
- Deep fry for 4-5 minutes or until brown.
- Remove from fryer and place on a paper towel for draining.
- Serve with white rice and garnish with green onions.