Wednesday, 9 November 2011

Ginger and Green Onion Beef

Like Stir-Fried Shrimp and Eggs, this dish was also reminiscent of my childhood.  However, not only was this a quick and easy dish to make, it was also quite belly-warming.  My mother usually would've used a stovetop-safe earthenware pot to make Ginger and Green Onion Beef, and it would've been served piping hot on the dinner table.

Though I wouldn't (and still to this day won't) eat ginger slices or green onion sprigs, I still appreciated the flavours they brought to the beef.  This dish is great to have on a cool evening.

Ginger and Green Onion Beef
~200g flank steak, sliced (1-2mm thickness)
8-10 large slices ginger root
4 green onions, chopped into ~1.5-2" lengths (or 2 green onions, chopped into ~1.5-2" lengths, with 2 onions, sliced)
5mL (1 tsp.) corn starch
7.5mL (1.5 tsp.) sugar
Sesame oil
Corn (or other vegetable) oil
Dark soy sauce
Shaoxing cooking wine
Oyster sauce
Fresh ground pepper
  1. In a bowl, combine flank steak with corn starch, sugar, pepper, a drizzle of sesame oil, a splash of dark soy sauce and several splashes of cooking wine.  Mix until even and set aside.
  2. Place a ceramic pot or saucepan (~1.5L or 1.5 qt.) over medium to medium-high heat.  Coat inside of pot with corn oil, then add ginger root and green onions (as well as onions if used).  Stir-fry for up to 30 sec.
  3. Add beef into pot as well as a splash of water and a dash or two of oyster sauce.  Cover pot and let cook until beef is fully cooked, stirring occasionally.
  4. Remove from heat and serve.  If cooked in a ceramic pot, best served in the pot.

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