Ternera glaseada con miel

Ingredientes

• 10 oz lean beef (, partially frozen, sliced ultra thinly (keeping the beef partially frozen enables you to slice it extra thin))
• 2 tablespoons cornstarch
• 1 tablespoon water
• 1 egg
• 1 tablespoon light soy sauce
• 2 teaspoons Chinese five-spice (, click link for recipe)
• Oil for deep-frying
• 3/4 cup walnut halves
• 1/4 cup honey
• 1 tablespoon soy sauce
• 1 tablespoon rice wine
• 1 teaspoon finely grated fresh ginger
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon salt
• Sesame seeds for sprinkling on top

Preparación

1. 1

   Use a very sharp knife to cut the beef across the grain into ultra-thin slices, then stack the slices and cut thinly into matchsticks.In a bowl, combine 2 tablespoons of the cornstarch with the water, egg, soy sauce, and five-spice powder. Stir to combine thoroughly. Add the beef strips and toss to coat evenly.

2. 2

   Pour some oil to the depth of about an inch in a wok or skillet. Heat to about 360 degrees F. Slowly add the beef strips and stir to separate them. Cook until lightly browned, about 2 minutes. Use a slotted spoon to remove the beef, allowing the oil to drip for a few moments, and transfer to a plate.Add the walnuts to the hot oil and fry for about a minute, until crispy. Use a slotted spoon to transfer the walnuts to the plate with the beef.

3. 3

   In a bowl, combine the honey, rice wine, soy sauce, grated ginger, vinegar and salt.Carefully remove all but 2 tablespoons of the oil from the wok. Return the oil to high heat, then add the honey sauce. Simmer for 15 seconds to make a glaze. Add the beef and walnuts, reduce the heat to medium high, and stir until evenly glazed, about 3-5 minutes.To serve, place the beef and walnuts on a serving platter along with a serving bowl of rice. Sprinkle sesame seeds over the beef and serve at once.Makes 2 main or 4 side servings