Bovis Aurica (Golden Beef)

Appetizer, Main Dish

The Latin may be shaky but the recipe is solid. The reference is to the golden color of the beef after deep fried. Spicy and sweet this dish takes 20 minutes to prepare and about 20 minutes to cook. You get 4 servings as a main dish, but can also serve as many as 8 or 10 as an appetizer.

Ingredients/Shopping List
• ¼ cup cornstarch
• ¼ tablespoon salt black pepper
• 12 ounces flank steak, thinly sliced
• 1 quart oil for frying
• 4 tablespoons soy sauce
• 1 tablespoon rice vinegar
• ½ tablespoon rice wine
• 1 ½ tablespoons honey
• 7 tablespoons granulated sugar
• ½ tablespoon chile paste
• ¼ cup water
• 3 tablespoons chopped fresh ginger root
• 1 tablespoon vegetable oil
• 2 cloves garlic, chopped
• ¼ cup sliced onion
• ¼ cup diced red bell pepper

Directions

Heat oil in deep-fryer to 375°.

Combine cornstarch, salt, and pepper. When mixed add steak slices and toss to coat well.

Deep fry coated steak until golden brown. Doneness will vary depending on your deep-fryer and the cut of steak you use. When cooked, reserve.

Mix sauce by combining water, chili paste, sugar and ginger. Add honey, rice vinegar, rice wine, and soy sauce. Stir thoroughly, mix will tend to be lumpy.

Add 1 tablespoon of oil to a wok or frying pan and sauté onion, garlic, and red pepper for about 30 seconds. Add the sauce mixture and heat for about 30 seconds.

Add reserved steak to wok or skillet and toss to coat thoroughly. 1-2 minutes should warm them through. Do not over-cook or steak will lose it's crispy texture.

Serving: As a main dish, serve this over rice with crudités or a green vegetable. As an appetizer, place two or three bits of beef into small bowls with a shrimp fork or a tooth pick; 1 per guest may be a hard rule to enforce!