Kowloon Ginger Beef With Papaya, 1965

Updated: Apr 27

From Hawaii Cook Book, 150 Island Recipes and Luau Favorites, Don Fitzgerald, 1965


Four words: peanut oil for frying. I'm sold!




KOWLOON GINGER BEEF WITH PAPAYA


1 fresh papaya

2 cups salted ice water

Few thin slices Spanish onion

1 1/2 lbs. beef tenderloin, sliced paper thin

4 small pieces fresh ginger, sliced thin

1/2 tsp. salt

2 cups chicken broth

1 tsp. Chinese oyster sauce (purchased in Chinese grocery)

1 tsp. soy sauce

1/2 cup water

1 tsp. cornstarch

Peanut oil (for frying)


Peel the papaya, slice in small pieces or strips. Soak papaya slices in salted ice water for 1 hour. Rinse in cold water and drain. In skillet, sauté onion in oil until soft, add slices of beef, ginger and papaya, sauté for 2 to 3 minutes. Stirring carefully so as not to break the papaya slices. Add chicken broth and 1/2 tsp. salt, stirring carefully. Bring to boil. In saucepan mix the oyster sauce, soy sauce, water and cornstarch. Add to sautéed mixture and stir until thickened. Garnish with watercress. Serve with cooked rice.

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