Ginger Beef Recipe Ingredients: 1 pound beef (rouladen) - 1 celery stalk - 1 carrot - 3 hot chili peppers - 2 Tbsp fresh ginger, minced - 2 cloves garlic, minced - 1 tsp sesame oil. Marinade: 2 Tbsp dark soy sauce - 1 Tbsp cooking wine - 1 tsp sugar - 2 Tbsp ginger juice 1 egg white, lightly beaten - 1/4 cup water - 1/4 cup flour - 1/4 cup cornstarch - 1 Tbs hot chili oil Sauce: Tbsp wine - 2 Tbsp light soy sauce - Tbsp vinegar - 4 Tbsp sugar ( can substitute brown sugar or honey, if desired) 1/2 Tsp sesame oil - 2 Tbsp water. Directions: Cut beef into matchstick strips, cutting along the grain. (The meat is easier to cut if it is partially frozen). To make ginger juice for marinade, peel and grate ginger. Squeeze out juice. Mix four marinade ingredients. Add to beef and marinate for 30 minutes. Begin preparing vegetables. Cut carrots, celery, and pepper into thin strips. Mince garlic. For ginger, use the leftover minced ginger from the preparation of ginger juice. Mix the sauce ingredients. Set aside. Beat the egg white and add water. Add flour and cornstarch. Mix the batter thoroughly. Drop the batter into the marinated meat. Heat wok. When heated, add 4 - 5 cups of oil. When the oil is ready, add about 1/4 of the meat/batter mixture. Deep-fry the beef until golden brown. Remove and set aside. Let oil come back to original temperature and add more meat. When meat is cooked, clean the wok. Heat and add 1 tablespoon oil. When oil is ready, add the vegetables and begin stir-frying. Pour in the sauce and let come to a boil. Add the deep-fried beef. Toss quickly, and remove. Sprinkle with sesame oil and serve hot. " Real & Healthy Chinese Cooking" - Nicholas Zhou's cookbook with 500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chef's 40 years of cooking practice and 4 years of writing and research, it has helped 12,800 people worldwide improve their health. Read also: Chinese Cooking: Sauces & and Spices  Peking Duck Recipe  Cashew Chicken Recipe Chinese King Crab with Mushrooms and Snow Peas