1 lb flank steak
1 teaspoon salt
1 piece egg white
2 tablespoons cornstarch
1/2 cup preserved red ginger, julienne
1/4 cup fresh red pepper, julienne
1 stalk scallion
1 tablespoon sesame oil
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 cup chicken stock
2 cups canola oil
1 pack 7g Aji-Ginisa
1 cup steamed rice
1. Trim fat from beef. Then slice the beef across the grain into 2 and a half inch pieces. Combine beef, salt, egg white, and 1 tablespoon cornstarch. Mix well with hand. Heat oil in wok.
2. Deep-fry beef 1 minute. Drain. Remove. Combine sauce ingredients in a small bowl.
3. Reheat 2 tablespoons of oil in wok. Stir-fry red ginger, red bell pepper, and scallion for 1 minute. Pour in the sauce mixture. Bring to boil. Add in the beef.
4. Simmer for 30 seconds. Sprinkle Aji-Ginisa. Add sesame oil. Stir once until thoroughly mixed. Then serve with plain rice. And top with chopped fresh kinchay