WHAT'S COOKIN'?

Spicy Crispy Beef

1/4 cup cornstarch

1/4 Tbsp. salt

Black pepper

12 oz. flank steak, thinly sliced

1 quart oil for frying

4 Tbsp. soy sauce

1 Tbsp. rice vinegar

1/2 Tbsp. rice wine

1 1/2 Tbsp. honey

7 Tbsp. granulated sugar

1/2 Tbsp. chili paste

1/4 cup water

3 Tbsp. chopped fresh ginger root

1 Tbsp. vegetable oil

2 cloves garlic, chopped

1/4 cup sliced onion

1/4 cup diced red bell pepper

Heat oil in deep-fryer to 375.

Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.

Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.

In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.

Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly sauté the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.

Serve over rice. Makes 4 servings.

Tip: To slice meat into thin strips, as for Chinese dishes, partially freeze for a short time before slicing. — Pam Griffin