Poutine Recipe with Ginger Beef

How to make it

1. Cut the potatoes into French fry shapes and soak in cold water for 20 minutes. Drain and pat dry before cooking with preferred method (baking, air frying, or deep frying). Salt immediately after finished cooking to ensure the best seasoning.

   • If baking the fries, bake in a single layer on a lined sheet tray at 425 degrees F (220 degrees Celsius) for 22-24 minutes.
   • If air-frying, cook in batches (do not overcrowd the air fryer basket) at 400 degrees Fahrenheit (200 degrees Celsius) for 15 minutes.
   • If deep-frying, heat oil to 400 degrees Fahrenheit (200 degrees Celsius) and cook for 5-6 minutes until crispy.

    

2. Crack the egg into a small bowl, removing any eggshell, and stir with the ½ cup water until fully combined. In a separate large bowl, combine the flour, cornstarch, salt, and pepper until evenly distributed. Dip the thinly sliced beef in the egg wash, then dip into the flour and cornstarch mix, tossing until fully coated. Set aside.

3. Fry the beef in batches at 400 degrees F (200 degrees Celsius) until cooked through and crispy. For ¼ to ½-inch thick pieces, you’ll need about 3-4 minutes to fully cook through the beef. Drain beef after done cooking and keep on a wired rack to the side.

4. In a saucepan, add Lee Kum Kee Panda Brand Oyster Flavored Sauce, Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Seasoned Rice Vinegar, brown sugar, Lee Kum Kee Minced Ginger, Lee Kum Kee Minced Garlic, chili flakes, and water. Heat on medium heat until bubbly and stir to combine. When the sauce is combined and glossy, add your cooked crispy beef pieces. Stir gently to coat on all sides.

5. Distribute fries into four equal portions and add each to a serving tray. Top each tray with ½ cup cheese curds and a fourth of the ginger beef. Drizzle with Lee Kum Kee Sriracha Mayo and garnish with cilantro leaves, green onions, and sesame seeds. Serve hot and enjoy!

    

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