Chinese Honey Glazed Beef and Walnuts
Ingredients
- 10 oz lean beef , partially frozen, sliced ultra thinly (keeping the beef partially frozen enables you to slice it extra thin)
- 2 tablespoons cornstarch
- 1 tablespoon water
- 1 egg
- 1 tablespoon light soy sauce
- 2 teaspoons Chinese five-spice , click link for recipe
- Oil for deep-frying
- 3/4 cup walnut halves
- 1/4 cup honey
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon salt
- Sesame seeds for sprinkling on top
Instructions
- Use a very sharp knife to cut the beef across the grain into ultra-thin slices, then stack the slices and cut thinly into matchsticks.In a bowl, combine 2 tablespoons of the cornstarch with the water, egg, soy sauce, and five-spice powder. Stir to combine thoroughly. Add the beef strips and toss to coat evenly.
- Pour some oil to the depth of about an inch in a wok or skillet. Heat to about 360 degrees F. Slowly add the beef strips and stir to separate them. Cook until lightly browned, about 2 minutes. Use a slotted spoon to remove the beef, allowing the oil to drip for a few moments, and transfer to a plate.Add the walnuts to the hot oil and fry for about a minute, until crispy. Use a slotted spoon to transfer the walnuts to the plate with the beef.
- In a bowl, combine the honey, rice wine, soy sauce, grated ginger, vinegar and salt.Carefully remove all but 2 tablespoons of the oil from the wok. Return the oil to high heat, then add the honey sauce. Simmer for 15 seconds to make a glaze. Add the beef and walnuts, reduce the heat to medium high, and stir until evenly glazed, about 3-5 minutes.To serve, place the beef and walnuts on a serving platter along with a serving bowl of rice. Sprinkle sesame seeds over the beef and serve at once.Makes 2 main or 4 side servings
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