Korean Food: Tang soo yook (탕수육)
|Onions||1⁄4 Cup (4 tbs), cut into 1/2-inch pieces|
|Cucumber||1⁄4 Cup (4 tbs), sliced into 1/2-inch pieces|
|Carrots||1⁄4 Cup (4 tbs), sliced into 1/2-inch pieces|
|Fruit cocktail||1⁄2 Cup (8 tbs), drained|
|Beef/Pork or chicken||1 Cup (16 tbs), cut into 2-inch long strips|
|Cooking wine||1 Teaspoon|
|Oil||4 Cup (64 tbs) (For frying)|
|Corn starch||1 Cup (16 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|For the sauce|
|Corn starch||2 1⁄2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Vinegar||4 Tablespoon (Brown rice vinegar or apple vinegar)|
1. In a large bowl, combine the beef pieces, cooking wine, salt and pepper. Combine well and set aside for 10 minutes.
2. To make the batter, take a large bowl and add corn starch, flour, and egg. Add in the water slowly and mix well till a smooth consistency is reached.
3. Take a pan, add oil for frying. Dip each of the strips of beef in the better and fry them in the oil. Remove them onto a plate when done.
4. To make the sauce take a saucepan and add water to it. To this add corn starch, vinegar, sugar, soy sauce and mix well. Boil until it becomes a little thick.
5. Once the required thick consistency is reached add the fruit cocktail (without the syrup). Add in the onion, cucumber and carrot slices. Boil the sauce for another 5 minutes. And its ready to serve.
6. Serve the fried meat with the sauce poured over it. The dish can be served with rice or noodles.
Calories 4905 Calories from Fat 4204
% Daily Value*
Total Fat 475 g731.2%
Saturated Fat 66 g329.8%
Trans Fat 0 g
Cholesterol 180.1 mg60%
Sodium 1380.2 mg57.5%
Total Carbohydrates 137 g45.8%
Dietary Fiber 3.2 g12.7%
Sugars 36.5 g
Protein 33 g65.4%
Vitamin A 58.5% Vitamin C 5.8%
Calcium 4.2% Iron 28.3%
*Based on a 2000 Calorie diet