Classic Ginger Beef

Ingredients:

1 lb flank steak

1 teaspoon salt

1 piece egg white

2 tablespoons cornstarch

1/2 cup preserved red ginger, julienne

1/4 cup fresh red pepper, julienne

1 stalk scallion

1 tablespoon sesame oil

2 tablespoons hoisin sauce

1 tablespoon soy sauce

? cup chicken stock

2 cups canola oil

1 pack 7g Aji-Ginisa

For garnish kinchay

1 cup steamed rice

Procedure:

• Trim fat from beef. Then slice the beef across the grain into 2 and a half inch pieces. Combine beef, salt, egg white, and 1 tablespoon cornstarch. Mix well with hand. Heat oil in wok.
• Deep-fry beef 1 minute. Drain. Remove. Combine sauce ingredients in a small bowl.
• Reheat 2 tablespoons of oil in wok. Stir-fry red ginger, red bell pepper, and scallion for 1 minute. Pour in the sauce mixture. Bring to boil. Add in the beef.
• Simmer for 30 seconds. Sprinkle Aji-Ginisa. Add sesame oil. Stir once until thoroughly mixed. Then serve with plain rice. And top with chopped fresh kinchay.