Crispy Ginger Beef Wontons

I am crazy for crispy ginger beef. Growing up my family would often go for Chinese food on Sundays followed up by a trip to the 'It Store' next door - a store filled with miscellaneous gift items, where I would stock up on smelly stickers, erasers for my collection and other novelty items.  The trip to the store was the highlight for me since I wasn't a fan of Chinese food.  

Fast forward to high school, my brother-in-law brought Chinese food to my house for dinner one night.  My family usually ordered the same boring menu items which never included this new dish he brought along - crispy beef.  This beef was battered and fried until crispy, then simmered in a rich sauce that caramelizes the beef and makes it the most addictive dish I have ever had.  Suddenly I was a Chinese food lover.

Whenever crispy beef would make its presence on a menu, I had to order it.  After many, many restaurants I found my favourite one - a small, humble restaurant near me called the Szechuan Gourmet.  I would tell anyone who cared about this amazing find of a restaurant and I would always get the same response: "oh yeah, my family and I have been going there for years, have you tried their crispy beef?"  I guess I'm the last one to know about this wonderful secret that no-one felt they should share with me but so happy with my late discovery.

Making it at home is never as easy as going to a restaurant or ordering food in, but when the delivery guy knows you personally its about time to start making it at home.  Here's my version. You can make the crispy beef and serve it with rice and some snap peas on the side or I have included here a fun way to serve and eat it.

For the crispy beef wontons

1 lb. flank steak sliced thinly against the grain and cut into 1" pieces

1/2 mango, peeled, pitted and diced small

2-3 finger peppers, thinly sliced on diagonal

6 sugar snap peas, stem end and string removed, sliced on diagonal

1-2 Tbsp toasted shredded coconut

1 recipe batter

1 recipe sauce

1 pkg wonton wrappers, cut in triangles

vegetable oil for frying

For the batter

1 egg

1 cup water

1 1/4 cup cornstarch

3 Tbsp flour

For the sauce

1/3 cup soy sauce

2 Tbsp white vinegar

1 Tbsp cooking sherry

1/2 cup water

1/4 cup sugar

1 clove garlic, minced

1 Tbsp ginger, minced

In a medium bowl, combine the batter ingredients.  Heat 2" oil in a wok until 375F.  Dip beef in batter, then into the oil.  Repeat with beef slices until there is one layer of beef being careful not to overcrowd the pan.  Cook about 6 minutes or until crispy.  remove to a cooling rack and repeat batches until all the beef is done. Set aside.  

Mix sauce ingredients in a sauté pan.  Bring to a boil and simmer to reduce and slightly thicken. Add beef and toss to coat and cook 2-3 minutes longer.  Remove pan from heat and let the beef mile in the sauce while you make the wontons.  If serving with rice, cook a few minutes longer but the longer you let it sit, the more the flavour will set in.    

Add oil to the wok to reach 2" and heat until 375F.   Slide the wonton wrapper triangles into the oil and fry for 1 minute each side until crisp. Do not let them brown or they will have a bitter taste.  Drain and cool on a rack.

To assemble

Top wonton triangle with a couple pieces of beef, add some magic snap peas and finger peppers.  Sprinkle with toasted coconut and serve.  These taste good warm or cold so if preparing for a party or appetizer, feel free to prepare ahead and assemble before serving.