How to Beef Fry Indian-Chinese Style

Beef Fry Indian-Chinese Style is a dish concocted by Phildavi.The dish is based on what is normally available in an Indian kitchen.Chinese cooking entered in a big way into India with Chinese refugees flooding into Calcutta /Kolkota and thereafter to the rest of the Indiain in the aftermath of Mao Tse Tung's revolution.The Chinese guests make a living running beauty parlours,eateries,noodle factories,tanneries,shoe making etc.We've Indian born Chinese too.Now we've Indian-Chinese cooking and I've eaten them in Canada,USA and Australia.The most popular concoction is Gobi Manchurian (Gobi=Cauliflower) concocted by a Chinese Gentleman in Kolkota to cater to the Indian palate.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Ingredients:
• 1/2 kg Beef
• The marinade:
• 1 tsp Dry Sherry/Vinegar
• 1 tsp Soy Sauce
• 1 tsp Cornstarch
• 1 tsp Honey/sugar
• 1 tsp Vegetable Oil
• 1/2 tsp Black Pepper
• 2 tsp Ginger garlic paste
• Frying:
• 2 tbs Oil
• Few Cauliflower/Broccoli flowerets
• 1 Carrot juliennes
• 1/2 cup Beef Broth
• And a little of any other veggies in the fridge
• Vessels:
• Any container/bowl to marinate
• Frying pan/khadai/wok
• Slotted spoon
• Knife etc.

1. Beef soaking in the marinade Marinate the beef at room temperature in a mixture of vinegar/sherry, soy sauce,cornstarch,honey/sugar,teaspoon oil,pepper and ginger-garlic paste for an hour.
2. Frying and sauting and sweating! Heat 1 tablespoon of the remaining oil in a deep frying pan/khadai/wok over high heat, Stir-fry beef ( use a slotted spoon to transfer the beef leaving the marinade for later) quickly, until the meat is brown outside and pink inside. Remove and keep aside.
3. The finale! See the pan has enough oil,add the cauliflower/broccoli and carrot slivers; stir-fry for 30 seconds.
   
   Add the broth, cover the wok, and steam for approximately 1 minute or until the vegetables are tender but retain their crunch.Add the(Optional: Add the corn, snow peas, scallion,and any other veggies) beef and residue marinade. Heat quickly, until the sauce is clear and thickened.
4. Phildavi's Lunch for 09 Apr 2008 The better half had made Indian Chinese Chicken and Veg Noodles.So I feasted all alone on the noodles,steaming rice,beef fry with Thai dipping sauce,soya sauce and soaked chillies in vinegar.
   In case you find any analomies dont hesitate to point out as I am cooking for myself,watching TV,answering calls,photographing and uploading real time onto eHow!Yeow!

Tips & Warnings

• You may have noticed that I did not add salt to the marinade.Do not(NEVER) add salt to the marinade if you are frying as it makes the meat leathery.
• HONEY AND VINEGAR tenderises the meat.
• For veggies use any crunchy ones that can be stir fried.
• Usually Indians have to put Turmeric in all and every meat dish as it is an intestinal
• Never say never said my kindergarten teacher!