MealMap #35

Strips of beef in a crisp batter, deep-fried and then tossed in a dark, sticky sauce built on vinegar and sugar and sharpened with ginger, garlic and hot peppers, with julienned carrot and onion stirred through. A chef invented it in the mid-1970s at a restaurant in the west of the country, adapting a Cantonese beef-and-ginger dish for local tastes; it is now a fixture on Chinese-restaurant menus nationwide.

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