Curried Parchment Beef Recipe

Curried Parchment Beef! My mouth is already watering! I served these Curried Parchment Beef last month for an official party at home. I have been getting calls for this Curried Parchment Beef recipe ever since. Try it!

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Beef flank steak1/2 Pound
 1 teaspoon rice wine or dry sherry
 Cornstarch1 Teaspoon (Marinade:)
 Sugar1/2 Teaspoon (Marinade:)
 Baking soda1/8 Teaspoon (Marinade:)
 Salt1/2 Teaspoon (Marinade:)
 Curry powder2 Teaspoon (Marinade:)
 Sesame oil2 Teaspoon (Marinade:)
 Onion1/2 Teaspoon, minced (Marinade:)
 Soy sauce1 Tablespoon (Marinade:)
 Vegetable oil1 Tablespoon (Marinade:)
 Egg1 , separated (Marinade:)
 10 egg roll skins
 Oil6 Cup (16 tbs) (Marinade:)

Directions

Slice flank steak across the grain into thin strips.
Combine marinade ingredients in a medium bowl.
Add beef slices; mix well.
Let stand 30 minutes.
Place egg roll skins on a flat surface with corners at top, bottom, left and right.
Place 1 tablespoon beef mixture near the bottom corner and spread it diagonally.
Fold bottom corner over filling and roll toward top corner, stopping a third of the way from top corner.
Fold left and right corners over filling.
Moisten inside of each corner with egg yolk and press to seal.
Egg roll should resemble a small envelope.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower egg rolls into hot oil with a slotted metal spoon.
Deep-fry 2 or 3 at a time in hot oil until golden, about 1 minute on each side.
Remove from oil with slotted spoon.
Drain on paper towels.
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