My favorite beef recipe is this one! The flavor is extremely special because of the lychees. Enjoy!
| Prep Time: | 25 mins |
| Cook Time: | 5 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 egg yolk
- 1 teaspoon soy sauce
- 1 teaspoon rice wine
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- ¼ teaspoon ground Sichuan peppercorns
- 5 ounces pork tenderloin, trimmed of fat and cut into 1-inch cubes
- 2 tablespoons white vinegar
- 2 tablespoons water
- 2 tablespoons white sugar
- 2 teaspoons tomato paste
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- oil for frying
- 3 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 2 green chile peppers, cut into 1-inch pieces, or more to taste
- 2 scallions, cut into 1-inch pieces
- 3 ounces canned lychees, drained
- ¼ teaspoon sesame oil
Instructions
- Combine egg yolk, soy sauce, rice wine, cornstarch, salt, and Sichuan peppercorns in a bowl to make the marinade. Add pork; marinate for at least 30 minutes.
- Mix vinegar, water, sugar, tomato paste, soy sauce, and cornstarch together to make the seasoning sauce.
- Heat oil in a deep saucepan over medium-high heat. Roll the marinated pork in cornstarch until each piece is well covered. Deep-fry pork for 2 minutes. Remove and drain on paper towels.
- Heat 1 tablespoon oil in a small saucepan over medium heat. Stir-fry green peppers and scallions for 30 seconds. Add lychees and pour in the seasoning sauce. Stir well until sauce thickens. Leave over very low heat.
- Reheat the deep-frying oil. Re-fry pork until crisp, about 30 seconds. Drain and place on a warm plate. Pour the seasoning sauce on top. Sprinkle with sesame oil and serve at once.
- Use any lean pork you prefer.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 441 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 142 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 5 g |
| Sodium | 674 mg |
| Sugars | 16 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Made a big bunch of this and it was delicious. Despite the Sichuan peppercorns and chili peppers it was not too spicy. I made some broccolini to go with it which I recommend.