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Curried Parchment Beef

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Curried Parchment Beef! My mouth is already watering! I served these Curried Parchment Beef last month for an official party at home. I have been getting calls for this Curried Parchment Beef recipe ever since. Try it!
Ingredients
  Beef flank steak 1⁄2 Pound
  Rice wine/Dry sherry 1 Teaspoon
  Cornstarch 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Baking soda 1⁄8 Teaspoon
  Salt 1⁄2 Teaspoon
  Curry powder 2 Teaspoon
  Sesame oil 2 Teaspoon
  Minced onion 1⁄2 Teaspoon
  Soy sauce 1 Tablespoon
  Vegetable oil 1 Tablespoon
  Egg 1 , separated
  Egg roll skins 10
  Oil 6 Cup (96 tbs) (For Deep Frying)
Directions

Slice flank steak across the grain into thin strips.
Combine marinade ingredients in a medium bowl.
Add beef slices; mix well.
Let stand 30 minutes.
Place egg roll skins on a flat surface with corners at top, bottom, left and right.
Place 1 tablespoon beef mixture near the bottom corner and spread it diagonally.
Fold bottom corner over filling and roll toward top corner, stopping a third of the way from top corner.
Fold left and right corners over filling.
Moisten inside of each corner with egg yolk and press to seal.
Egg roll should resemble a small envelope.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower egg rolls into hot oil with a slotted metal spoon.
Deep-fry 2 or 3 at a time in hot oil until golden, about 1 minute on each side.
Remove from oil with slotted spoon.
Drain on paper towels.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Beef

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