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
Corn (or other vegetable) oil
Dark soy sauce
Shaoxing cooking wine
Fresh ground pepper
- 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.
- 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.
- 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.
- Remove from heat and serve. If cooked in a ceramic pot, best served in the pot.