Tang su yuk (Sweet and sour beef)
serves 2

Mix 1 cup corn starch and 1 cup water, stir well, and let sit for 1-2 hours. After the corn starch and water are separated, carefully drain water. Heat oil in a large pot to fry. Don't fill more than a half way.

Cut beef into thin stripes, add 1/8 teaspoon salt, 1/16 teaspoon pepper and egg, mix well, put in a corn starch batter, mix well with hands, deep fry in an oil until golden. The key for crispy meat is to fry twice, so before serving it, fry once again.

For the sauce, add 1 teaspoon vegetable oil to a hot pan, saute vegetables briefly for about 1-2 minutes, then add sauce ingredients, stir to dissolve sugar and bring to a boil. Mix 2 tablespoons of corn starch and 2 tablspoons of water to make a slush, then add to the boiling sauce, stir until it gets thick and boil again. Important thing is to put corn starch mixture to the boiling sauce. Sometimes, the slush dosen't mix well when you put in a warm sauce.

Fry beef once more, put on a plate, serve with hot sauce.

Tip: Originally, Tang su yuk means sweet and sour pork, so for beef dish I have to call it Tang su sogogi. But, these days, people call both of them tang su yuk, so just choose whatever you like. When you use pork, I recommend add 1 teaspoon of juice of ginger to get rid of smell.