Resep Tangsuyuk Sapi

Instructions

1. Cut the meat into thin pieces lengthwise, season with salt, ground pepper and ginger. Marinate for one hour.
2. Mix cornstarch with enough water, stir well then let sit for an hour until it settles. Once it settles, discard the top clear water.
3. Mix the egg whites into the cornstarch mixture. Break in the flour and mix well until it becomes a thick dough. Add the marinated meat, stir well.
4. Fry the meat in lots of hot oil (deep frying). Don't fill them in one by one so they don't stick together. When it is golden brown, remove from heat and set aside.
5. Sauce: Saute the onions in a little oil until fragrant, add the carrots and ear mushrooms, saute briefly then add water.
6. Once the carrots are soft, add the cucumber and pineapple, season with soy sauce, salt, sugar and cooking vinegar.
7. Add cornstarch solution, cook until thickened. Turn off the heat.
8. Arrange the meat on a serving plate, pour the vegetable sauce over it. Ready to be served warm.
9. 1. To make it crispier like authentic Korean tangsuyuk, you can use potato flour. 2. Don't add too much meat when frying, because it can lower the temperature and make the tangsuyuk less crispy. You can divide it into 2-3 turns, according to the size of the pan.