Korean Fried Beef Strips
|Beef flank steak/Top round steak||1 Pound|
|Finely chopped onion/Sliced green onion||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Cooking oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Bottled hot pepper sauce||1⁄8 Teaspoon|
|Cooking oil||2 Cup (32 tbs) (For Deep Fat Frying)|
|Hot cooked rice||1 Cup (16 tbs)|
|Soy dipping sauce||1 Tablespoon|
Partially freeze beef; thinly slice across the grain into bite-size strips.
In bowl combine onion, soy sauce, the 1 tablespoon oil, the sugar, garlic, and hot pepper sauce.
Add beef strips, tossing to coat.
Let stand 30 minutes at room temperature, stirring once or twice.
Place some of the strips in a wire strainer or frying basket.
Fry strips in deep hot oil (365°) for 30 to 45 seconds or just till browned.
Drain on paper toweling.
Keep fried strips warm in 250° oven.
Repeat with remaining strips.