Meat Cookery 

FOD 2100 

 
Labs & Evaluations 
Booklet 
   
  
LABS FOR FOD 2100 
 
 
 
Lab 1 ​Find a recipe using a moist heat cooking method.   
Moist heat methods include: pot-roasting, braising, stewing, or roasting with a liquid.

Suggestions:​ Beef Stew or Baked Salmon

Lab 2 Find a recipe using a dry-heat cooking method 

Dry heat cooking methods include: roasting [without + liquid], broiling, barbecuing, frying, deep frying.
Stir –frying

Suggestions:​ Grilled Steak or Pork Chops

Lab 3 find a recipe using one marinated cooking method 

Suggestions:​ Marinate a less tender cut of meat and grill or do kabobs

Lab 4 find a recipe using one mechanical tenderized method 

Suggestions: ​Hamburger, Chili, Shepherd’s Pie, Spaghetti and Meat Sauce, Tacos
 
Lab 5 ​find​ a recipe for one ethnic or other preparation 

Suggestions:​ Indian Butter Chicken, Filipino Chicken Adobo, Korean Grilled Chicken, One Skillet
Mediterranean Chicken, Thai Chicken Curry in Coconut Milk.

 
 
 
 
3. Student Achieved ​All​ Of The Following Criteria. 
2. Student Missed 1-2 Of the Following Criteria. 
1. Student Missed 3 or More of the Following Criteria. 
o followed correct measuring methods carefully and accurately
o followed recipe instructions
o used correct cooking utensils
o was able to use ​descriptive​ terms to accurately describe all relevant characteristics of
their product
o was able to ​critically​ evaluate their product
o was able to determine reasons for success/failures
o presented (plated) product in an attractive manner
o answered lab question completely and accurately
 
Lab 1 ​Find a recipe using a moist heat cooking method.   
Moist heat methods include: pot-roasting, braising, stewing, or roasting with a liquid.
 
Product Evaluation:   

Describe your product – and rate  Excellent  Fair – 2  Poor - 1 

- 3 
Appearance 

Colors  

Flavors  

Shapes 

Textures 

Temperatures 

Presentation 

Preparation 

Skill/level of difficulty/time to prepare 

Availability of tools and equipment 

Flavor and Aroma  

Cost 

Nutrition 

 
 
Does your product meet ​all​ the quality standards? ______ Determine why or why not your product 
meet/did not meet all the quality standards. 
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
____________________________ 
 
 Option 1 
QUICK BEEF STEW 
Ingredients: 
1 medium potatoes 
1 carrots 
1/4 onion 
1/4 pound stew meat 
1/2 cup water 
1/4 pkg gravy 
Worcestershire sauce to taste 
 
Directions: 
 
1. Get a large saucepan (pot) out.
2. Peel and cut potatoes into quarters.
3. Peel and cut carrots into long pieces.
4. Peel and dice the onion.
5. Saute the above in olive oil or margarine.
6. Measure the meat and trim off any fat not wanted.
7. Dust it with flour and put it all in a large pot.
8. Saute again.
9. Add the water and the gravy mix. (Make the gravy per package directions).
10. Bring to a boil and boil for 2-4 minutes. Reduce to medium heat for 5 - 7 minutes. Reduce to
simmer and simmer with lid on as long as possible before eating. Cook for 45 to 60 minutes. If
more water is needed during cooking time, add in small increments.
 
Baked Salmon 

Ingredients
● 1 salmon filet
● ¼ cup margarine
● 2 tablespoons fresh lemon juice
● 1 garlic cloves, crushed
● 1 tablespoons finely chopped fresh dill

Instructions
1. Preheat oven to 375 degrees. Line a baking sheet, pan or baking dish with aluminum
foil. Place the salmon in the middle of the foil.
2. In a glass measuring cup combine melted butter, lemon juice, garlic, and dill. Whisk
together.
3. Pour butter mixture directly over salmon. Pull the sides and ends of the aluminum foil
up and pinch together, covering the salmon completely.
4. Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a
fork.
 
Lab 2 Find a recipe using a dry-heat cooking method 
Dry heat cooking methods include: roasting [without + liquid], broiling, barbecuing, frying, deep frying.
Stir –frying
 
Product Evaluation:   

Describe your product – and rate  Excellent  Fair – 2  Poor - 1 

- 3 
Appearance 

Colors  

Flavors  

Shapes 

Textures 

Temperatures 

Presentation 

Preparation 

Skill/level of difficulty/time to prepare 

Availability of tools and equipment 

Flavor and Aroma  

Cost 

Nutrition 

 
 
Does your product meet ​all​ the quality standards? ______ Determine why or why not your product 
meet/did not meet all the quality standards. 
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
____________________________ 

Perfectly Grilled Steak

Recipe courtesy of Bobby Flay
From: Food Network Magazine
 
Ingredients
1 steak
2 tablespoons canola or extra-virgin olive oil
Kosher salt and freshly ground pepper 

Directions
1. About 20 minutes before grilling, remove the steaks from the refrigerator
and let sit, covered, at room temperature.
2. Heat your grill to high. Brush the steaks on both sides with oil and season
liberally with salt and pepper. Place the steaks on the grill and cook until
golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over
and continue to grill 3 to 5 minutes for medium-rare (an internal
temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F)
or 8 to 10 minutes for medium-well (150 degrees F).
3. Transfer the steaks to a cutting board or platter, tent loosely with foil and let
rest 5 minutes before slicing.

** I will buy someone chicken if they prefer but need to communicate the need on
the market order. Keep in mind that chicken will take longer to cook than a
steak!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Pork Cutlets, Gravy and Potatoes
 
Pork Cutlets: 1 lg. Cutlet, cut into 2 pieces Don’t let go above   
125ml flour med. heat!!!   
+2ml garlic seasoning 
+2ml seasoning salt 
+ 1ml pepper 
125ml milk 
125ml fine breadcrumbs 
 
1. a.) Draw the set up stations for pork cutlets. (Hint chicken finger lab) /5 
 
 
 
 
b.) Explain how you will cook this meat. /5 
 
 
 
 
 
 
 
 
c.) Find a recipe for gravy. /5  
 
 
2. Cook a potato dish (will have to find a recipe and submit market order!!). /5 
 
 
3. Standards for the cutlets   
Crisp outside, not greasy /5 
Meat moist and cooked through /5 
Skills and pre -planning /5 
Safety and Sanitation /5   
 
/​ 20 
 
 
 
 
Lab 3 find a recipe using one marinated cooking method 
 
Product Evaluation:   

Describe your product – and rate  Excellent  Fair – 2  Poor - 1 

- 3 
Appearance 

Colors  

Flavors  

Shapes 

Textures 

Temperatures 

Presentation 

Preparation 

Skill/level of difficulty/time to prepare 

Availability of tools and equipment 

Flavor and Aroma  

Cost 

Nutrition 

 
 
Does your product meet ​all​ the quality standards? ______ Determine why or why not your product 
meet/did not meet all the quality standards. 
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
____________________________ 

 
 
 
 
 FOD 2100 Meat Cookery 
Marinating Lab Recipes

Day 1 Directions:
1. Prepare Marinade as per recipe directions 
2. Cut meat or meat alternative into ~ 1”x 1” squares 
3. Put meat and marinade into a sealed plastic bag (prevent dripping in fridge 
by placing this on a tray or in a bowl)  
4. Leave in fridge until next class.  

Recipes
Adobo
● 125 mL orange juice 
● 30 mL lime juice 
● 30 mL red wine vinegar 
● 3 chipotle chiles (if available) 
● 3 cloves garlic 
● 10 mL oregano 
● 2.5 mL black pepper 
● 2.5 mL salt 
● 2.5 mL ground cumin 

Five Spice
● 62.5 mL soy sauce 
● 62.5 mL dry sherry 
● ¼ onion (minced) 
● 30 mL  fresh ginger root (grated) 
● 10 mL spices (Chinese five spice mix if available) 
● 5 mL chili flakes 
● 15 mL sesame oil 

Island Marinade
● 125 mL orange juice 
● 60 mL lime juice 
● 3 cloves garlic (crushed) 
● 10 mL dried thyme 
● 15 mL honey 

Hawaiian Marinade
● 250 mL 
● 1 green onion 
● 30 mL fresh ginger root (peeled and minced) 
● 30 mL soy sauce (reduced-sodium) 
● 20 mL sesame oil 
● 20 mL light brown sugar 
● 2.5 mL black pepper (freshly ground) 
● 2.5 mL coarse salt 
Herbed Lemon Garlic
● 30 mL olive oil 
● 30 mL lemon juice 
● 45 mL water 
● 5 mL lemon peel (grated) 
● 2 cloves garlic (minced) 
● 10 mL dried thyme 
● 10 mL rosemary 
● 10 mL savory (sage) 
● 10 mL marjoram 
● salt 
● black pepper 

Teriyaki 
● 125 mL soy sauce 
● 125 mL water 
● 62.5 mL white sugar 
● 30 mL Worcestershire sauce 
● 30 mL white vinegar 
● 30 mL vegetable oil 
● 30 mL dried onion flakes 
● 10 mL garlic powder 
● 5 mL grated fresh ginger 

Maple Curry
● 60 mL maple syrup 
● 30 mL soy sauce 
● 30 mL ketchup 
● 15 mL Dijon mustard 
● 7.5 mL curry powder 
● 7.5 ground coriander 
● 5 mL worcestershire sauce 
● 2 garlic cloves 
Day 2 Directions
1. Soak skewers in shallow dish for as long as time permits. 
2. Prepare rice in a small or medium sized pot: 
a. boil 300 mL of water 
b. once water boils - add 200 mL rice - bring to boil again 
c. once boiling - turn down to lowest heat 
d. leave lid on pot until you are finished cooking skewers 
3. Preheat grill. 
4. Wash and cut chosen vegetables (peppers, onions, zucchini, cherry 
tomatoes). 
5. Place in an alternating pattern meat, vegetable, etc. onto each skewers. 
6. Grill skewers (make sure of shish kabob fits within the grill area). 
7. If you want to reserve and use any marinade you will need to boil it.  If you 
want to thicken the marinade add 10 mL of cornstarch to the cold marinade 
before boiling. 

Pre-Lab Pointers:
● CAYG (Clean as you go!!!) 
● Do classroom jobs without being asked 
● Divide tasks between team members 
● Remember to be sanitary as we are working with raw meat 
● Do not eat in the kitchens - you must finish cleaning then sit down and 
eat.   
● Ms. Z marks process, procedures, safety, sanitation, employability, 
teamwork, and product! 
● Show Ms. Z your final product - presentation counts! 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Lab 4 find a recipe using one mechanical tenderized method 
 
Product Evaluation:   

Describe your product – and rate  Excellent  Fair – 2  Poor - 1 

- 3 
Appearance 

Colors  

Flavors  

Shapes 

Textures 

Temperatures 

Presentation 

Preparation 

Skill/level of difficulty/time to prepare 

Availability of tools and equipment 

Flavor and Aroma  

Cost 

Nutrition 

 
 
Does your product meet ​all​ the quality standards? ______ Determine why or why not your product 
meet/did not meet all the quality standards. 
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
____________________________ 
 
 Spaghetti and Meat Sauce

Ingredients:
200 gm spaghetti

220 gm ground beef

½ medium onion, finely chopped
350 mL tomato sauce
125 mL water
2 mL oregano
2 mL basil
1 mL garlic powder or garlic plus
1 mL salt

Optional:
2 or 3 thinly sliced mushrooms
1 stlak celery, sliced diagonally
¼ diced green pepper

10 mL grated Parmesan cheese / plate to garnish

Method:
1. Fill a large saucepan 2/3s full of hot water. Put on high heat and bring to a boil. Add 5 ml salt
when it reaches boiling.
2. Gradually immerse spaghetti in the boiling water. Cook uncovered and stir occasionally to
prevent sticking to the bottom of the saucepan.
3. Meanwhile​, start preparing the meat sauce. Brown the ground beef in a tall skillet. If necessary
drain on paper towel when done. Add onion, tomato sauce, oregano, basil, garlic, salt and
optional ingredients. Cook until vegetables are tender and flavors are blended, 15 to 20
minutes. If it appears dry, add water.
4. Cook pasta until tender / al dente which is about 7 to 10 minutes. Place a colander in the sink
and drain the spaghetti into it. Rinse with warm water to get rid of the surface starch.
5. To serve, place pasta on serving plates, top with sauce, sprinkle with a little Parmesan cheese
and garnish with parsley or cilantro.
 Chili
 
300g Lean ground beef 
¼ Cup green pepper, optional 
¼ Cup onion, finely chopped 
¼ Cup celery, finely chopped 
1 Small clove garlic, minced 
½ Cup canned tomatoes, chopped (optional) 
½ Cup kidney beans, or beans in tomato sauce 
½ Cup Tomato soup 
½ Cup Water 
1 Tbsp. Ketchup 
1/8 Tsp Salt 
¼ tsp Italian Seasoning 
1/8 Tsp. Black pepper (or less, to taste)  
*Chili pepper to taste, if desired. * 
 
 
In a frying pan, combine ground beef, green pepper, onion, celery, and garlic. Cook until ground 
beef is well done (no pink meat). Break up the meat while frying. *Teacher check before you go on! 
Spoon off excess fat. Be careful not to get any on the outside of the pan! Fire! 
Transfer hamburger mixture to a pot and add the rest of the ingredients.  
? What should you spoon the fat into? 
Simmer 15-20 minutes, stirring occasionally. 
 
Serve with tortilla chips, noodles, or toasted bread. 
Serves 2-3 
 
* Chili pepper gets much hotter after cooking for a few minutes, so add ​very​ small quantities, cook 2 
minutes, taste.  
 
 Shepherd’s Pie Simplistic
 
1 cup lean ground beef 
¼ cup celery 
¼ cup onion 
 
1 tbsp flour 
1/8 ​tsp pepper 
¾ cup hot water 
1 tsp beef bullion (OXO) 
 
1 ½ cups prepared Instant mashed potatoes. (if your potatoes are too thick, then add a bit more 
milk). 
 
Optional Ingredients: 
½ cup frozen peas, corn, or mixed vegetables 
 
 
To Make: 
● Combine beef, celery, onion in a frying pan.  
● Fry meat until no longer pink. (If using one of the optional ingredients, add to the meat at 
this point and cook for 2 more minutes).  
● Stir in flour, pepper, beef OXO and water.  
● Cook gently until gravy is bubbling and thickened.  
● Spread mixture into a small baking dish or loaf pan.  
● Cover with prepared potatoes.  
● Taste the whole mixture before baking. Season with seasoning salt before baking if needed.  
● Bake at 350F for 20 minutes or until slightly browned and hot.  
● Enjoy! 
 Tacos or Fajitas
Ingredients:

220 grams ground beef [250 mL.]

1/4 chopped onion

3 mL. minced garlic or 2 mL. garlic powder

1 mL. oregano

1 mL. cumin / dried cilantro / 25 mL. chopped fresh cilantro

3 mL. chile powder

2 mL. salt

.5 mL. pepper

1 mL. crushed, dried chile peppers [opt.]

150 mL. tomato sauce

shredded lettuce

1 tomato, cut in thin wedges

125 mL. grated cheese

50 - 125 mL. sour cream

4 - 5 hard taco shells, or 2 soft wraps

Directions:
1. Brown the meat on medium heat. Drain excess fat into a can and cool before discarding.
Do not drain in the sink.
2. Add onion, seasonings, tomato sauce and cook uncovered until the mixture is thick.

3. Preheat taco shells or tortillas in microwave for 20 seconds.

4. Spoon meat into shell, top with lettuce, sour cream, tomato, and shredded cheese. Enjoy!

This recipe adapts well to a taco salad with the addition of extra lettuce, and crushed taco chips.
  
 
Lab 5 ​find​ a recipe for one ethnic or other preparation 

Product Evaluation:   

Describe your product – and rate  Excellent  Fair – 2  Poor - 1 

- 3 
Appearance 

Colors  

Flavors  

Shapes 

Textures 

Temperatures 

Presentation 

Preparation 

Skill/level of difficulty/time to prepare 

Availability of tools and equipment 

Flavor and Aroma  

Cost 

Nutrition 

 
 
Does your product meet ​all​ the quality standards? ______ Determine why or why not your product 
meet/did not meet all the quality standards. 
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
____________________________ 
 
FOD2100 Ethnic Recipes to Choose From 

 
 
Indian Butter Chicken 

Ingre​dients 
● 3 tablespoons butter, divided
● 1-2 chicken breasts, cut into 1″ chunks
● 1/2 yellow onion, diced
● 2 garlic cloves, minced
● 1 Tsp garam masala
● 1 Tbsp fresh grated ginger
● 1/2 tsp chili powder
● 1/2 tsp ground cumin
● 1/4 tsp cayenne pepper
● 1/2 cups tomato sauce**** (or one 14 oz can would work)
● 1 cups cream*
● salt & pepper
● lime & cilantro, for garnish
● naan​ & rice for serving

Instructions
● 1. Using 2 Tbsp of butter in a large skillet over medium-high heat, brown the pieces of the chicken so each side is
browned. They do not need to be fully cooked all the way through. Work in batches, and set aside when you’re done.
● 2. Melt another 2 Tbsp of butter in the pan over medium heat.
● 3. Add the onion, and cook until beginning to soften — about three minutes.
● 4. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about 45
seconds before adding the tomato sauce.
● 5. Bring the mixture to a simmer and let cook for five minutes before adding the cream then bring the mixture back to a
simmer, add the browned chicken, and let simmer for 10-15 minutes.
● 6. Keep the heat low here — not a rolling boil.
● 7. Stir in the remaining 2 Tbsp of butter, and season with salt and pepper, to taste.
● 8. Serve garnished with lime and cilantro, alongside rice and naan.

Notes
*I used 1 cup HEAVY cream, and 1 cup water. You could use table cream, or sub 1 cup for milk (but be careful for curdling if you
lessen the fat content!). 

   
 Thai Chicken Curry in Coconut Milk
Ingredients 
● 1/2 tablespoon vegetable oil 
● 1/2 teaspoon curry paste 
● 1-2 boneless chicken breast meat - cut into strips 
● 1/4 onion, coarsely chopped 
● 1/4 red bell pepper, cut into strips 
● 1/2 tablespoon grated lemon zest 
● 1/2 cup light coconut milk 
● 1/2 tablespoon fish sauce 
● 1/2 tablespoon fresh lemon juice 
● 1/6 cup chopped fresh cilantro 

Directions
1. Heat the oil in a large skillet over high heat;  
2. Heat the curry paste in the oil about 30 seconds.  
3. Add the chicken and cook another 3 minutes.  
4. Stir in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice;  
5. bring to a boil; cook until the chicken is cooked through, 5 to 7 minutes.  
6. Sprinkle cilantro over the dish; stir.  
7. Serve hot. 
 
 
One-skillet Mediterranean Chicken 
INGREDIENTS 

● 1-2 skinless chicken breasts of equal size

● 1 tbsp minced garlic or garlic paste
● Salt and pepper
● 1/2 tbsp dried oregano, divided
● Olive oil
● 1/4 cup dry white wine
● 1/2 large lemon, juice of
● 1/4 cup chicken broth
● 1/4 cup finely chopped red onion
● 1/2 cup small-diced tomatoes
● 1/8 cup sliced green olives
● Handful of fresh parsley, stems removed, chopped
● Crumbled feta cheese, optional

INSTRUCTIONS 

● 1. Pat the chicken breasts dry.

● 2. On each side of the chicken breasts make three slits through.
● 3. Spread the garlic on both sides; insert some garlic into the slits you made.
● 4. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried
oregano.
● 5. In a large frying pan heat 2 tbsp of olive oil on medium-high.
● 6. Brown the chicken on both sides.
● 7. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken
broth.
● 8. Sprinkle the remaining oregano on top.
● 9. Reduce the heat to medium.
● 10. Cover with a lid or tightly with foil.
● 11. Cook for 10-15 mins turning the chicken over once (chicken’s internal
temperature should reach 170 degrees F).
● 12. Uncover and top with the chopped onions, tomatoes and olives.
● 13. Cover again and cook for only 3 minutes.
● 14. Finally add the parsley and feta cheese.
● 15. Serve with a light pasta, rice or couscous. Enjoy
  

Filipino Chicken Adobo

INGREDIENTS 
● 1 - 2 pieces of chicken 
● 4 garlic cloves, coarsely chopped 
● 1 Thai chiles, halved lengthwise 
● 1 1-inch piece ginger, peeled 
● ¼ cup unseasoned rice vinegar 
● ⅓ cup soy sauce (preferably Silver Swan) 
● 1 tablespoons black peppercorns 
● 1 tablespoon brown sugar 
● 1 bay leaves 
● 1 tablespoon canola oil 
● Steamed rice and scallions, green parts only, thinly sliced on a diagonal (for serving) 

RECIPE PREPARATION

1. Place chicken, garlic, chiles, ginger, vinegar, soy sauce, peppercorns, sugar, and bay leaves in a

baking dish; toss to combine.  

2. Chill, turning chicken once, at least 2 hours and up to 2 days. (Skip this step if no time to marinate) 

3. Heat oil in a medium heavy saucepan over medium.  

4. Add chicken, reserving marinade, and cook, turning occasionally and adjusting heat to medium-low

if needed, until skin starts to brown and caramelize, 6–8 minutes.  

5. Add marinade and ¼ cup water; bring to a simmer.  

6. Cover saucepan and cook 15 - 20 minutes.  

7. Uncover, turn chicken, and continue to simmer, turning chicken occasionally and adjusting heat if

needed, until meat is very tender and liquid is reduced and starting to glaze, about 15 minutes. 

● **Serve chicken over rice. Spoon sauce over, then top with scallions. 
 Korean Grilled Chicken

Recipe courtesy of ​Bobby Flay

Directions
● 1/4 cup soy sauce
● 1 tablespoons rice vinegar

● 1 tablespoons honey
● 1/2 heaping tablespoon Korean chili paste (recommended: Kochi Chang)
● 1 tablespoons grated fresh ginger
● 2 cloves garlic, chopped
● 1 green onion, thinly sliced
● 1 teaspoons toasted sesame oil
● Freshly ground black pepper
● 1/2 teaspoons toasted sesame seeds
● 1-2 chicken breast cut into parts
● 2 (6-inch) flour tortillas, warmed

Directions

1. Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in
half.
2. Add 1 half to a large baking dish, then add the chicken, turning to coat.
3. Cover and let the meat marinate in the refrigerator for at least 4 hours or up to 8 hours(if possible).
4. Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture.
5. Reserve it as a dipping sauce for the finished chicken.
6. Remove the chicken from the marinade and put it over the charcoal, skin side down.
7. Grill until the skin is golden brown and crisp, about 10 minutes.
8. Relocate the chicken to the indirect heat zone, lower the cover and grill until cooked through.
9. Remove the chicken from the grill to a cutting board and carve.
10. Arrange the chicken on a serving platter and serve wrapped in tortillas, if desired, with dipping sauce on
the side.

 
 
 
 
 CRISPY GINGER BEEF  
(North Americanized) 
 
INGREDIENTS 
1 lbs flank steak or sirloin steak, sliced into narrow strips 
185 ml cornstarch 
125 ml water 
2 eggs 
1 large carrot, julienned 
3 green onions, chopped 
60 ml fresh ginger, minced 
5 garlic cloves, minced 
Canola oil 
45 ml soya sauce 
60 ml rice vinegar 
15 ml sesame oil 
125 ml sugar 
15 ml crushed red pepper flakes, to taste 
 
 
INSTRUCTIONS 
 
1. Place cornstarch in a large bowl. Add water gradually to it, while constantly whisking to
remove any lumps.
2. Beat eggs, one at a time, into the cornstarch mixture.
3. Meanwhile, someone needs to be slicing the beef into narrow strips.
4. Toss the beef strips into the cornstarch and eggs mixture. Stir to coat the strips.
5. Pour about ½ an inch of oil into your largest frying pan (or 1 inch of oil into a wok). Heat it until
very hot, but not smoking.
6. Add a quarter of the beef to the oil.
7. Separate with a fork and cook, stirring frequently until crispy. Remove from the pan, drain on
paper towel and set aside.
8. Continue this process with the rest of the beef.
9. Drain off all the oil except for about 1 tablespoon and then add your carrots, green onion,
ginger and garlic. IN THAT ORDER.
10. Stir fry briefly over high heat.
11. Combine the last five ingredients and add to vegetable mixture.
12. Bring to a boil and then add the beef.
13. Heat thoroughly and serve immediately.