General Tso Beef

Ingredients

Here are the following ingredients:

Marinated Beef

• 4 lb (2 kg) Flank Steak
• ½ cup (125 mL) Shaoxing rice wine
• ¼ cup (60 mL) dark soy sauce
• ¼ cup (60 mL) Asian chili paste, such as sriracha or sambal oelek Stir-Fry Sauce

Stir-Fry Sauce

• 2 cups (500 mL) Thai sweet chili sauce
• 1½ cups (375 mL) brown sugar
• 1½ cups (375 mL) chicken stock (no salt added)
• 1½ cups (375 mL) rice vinegar
• ½ cup (125 mL) Asian chili paste, such as sriracha or sambal oelek
• ½ cup (125 mL) ketchup
• ½ cup (125 mL) sesame oil
• ½ cup (125 mL) Shaoxing rice wine
• ½ cup (125 mL) soy sauce
• ¼ cup (60 mL) minced garlic
• ¼ cup (60 mL) minced ginger
• ¼ cup (60 mL) cornstarch

Batter

• 3 cups (750 mL) cornstarch
• 2 cups (500 mL) flour, all-purpose
• 2 tsp (10 mL) baking powder
• 2 tsp (10 mL) kosher salt
• 3 cups (750 mL) club soda, chilled

Service

• 2 cups (500 mL) cornstarch
• 1 cup (250 mL) canola oil
• 1 lb (500 g) green onions, cut into 2-inch (5 cm) pieces, about 4 cups (1 L)
• 16 fresh Thai chili peppers, thinly sliced (optional)
• 1 cup (250 mL) thinly sliced green onion
• ⅓ cup (75 mL) toasted sesame seeds, about 1 oz (30 g)

Preparation

1. Marinated Beef: Cut beef, across the grain, into ⅛-inch (3 mm) thick slices, then cut each into 1½-inch (4 cm) long pieces.
2. Whisk rice wine with dark soy sauce and chili paste. Pour over beef to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
3. Stir-Fry Sauce: Add chili sauce, brown sugar, chicken stock, rice vinegar, chili paste, ketchup, sesame oil, rice wine, soy sauce, garlic and ginger to a saucepan; bring to a boil. Whisk 1 cup (250 mL) water with cornstarch until smooth. Whisk slurry into boiling sauce; return to a boil. Boil for 1 minute or until thickened and glossy; remove from heat.
4. Cool, cover and refrigerate or hold for service.
5. Batter: Whisk cornstarch with flour, baking powder and salt. Pour in club soda; stir until smooth. Mixture should be thick but pourable. Add additional club soda, 1 tbsp (15 mL) at a time, if batter is too thick.

Service

 1. Remove 4 oz (125 g) beef from marinade, shaking off excess. Toss with 2 tbsp (30 mL) cornstarch. 2. Coat beef in ¼ cup (60 mL) Batter; shaking off excess. Deep-fry for 2 to 3 minutes at 350°F (180°C) until golden brown and crispy. Drain on paper towel-lined pan; set aside. 3. Heat 1 tbsp (15 mL) oil in wok or skillet until almost smoking. Add ¼ cup (60 mL) green onion and 1 sliced red chili. Cook for 30 seconds or until fragrant. Add ½ cup (125 mL) Stir-Fry Sauce; bring to a boil. Add beef; toss until well-coated and heated through. 4. Plate over cooked starch. Garnish with 1 tbsp (15 mL) green onion and 1 tsp (5 mL) sesame seeds.

Beef Cuts