Ginger Beef

Ginger Beef

This is one of my husband's favourite beef recipe. We call it ginger beef because there is a good amount of minced ginger in this dish that my husband likes. I originally found a beef recipe in a copy of Kylie Kwong's My China book  that was absolutely delicious. It has been many years since then and I've made so many changes that this is now my go to recipe. If you're a big fan of Asian stir fry this beef recipe is a must try. The combination of sauces work so well together.

Ingredients

Marinate500 grams rump steak - sliced thinly1/2 cup of chinese cooking wineSalt

To Stir Fry

Canola Oil

1 onion chopped into thin slices

2 table spoons of minced ginger2 table spoons of minced garlic
3 table spoons of oyster sauce1 table spoon of light soy sauce1 table spoon of Sugar

1 table spoon of sesame oil

1/4 cup chinese cooking wine

1 tea spoon of corn starch dissolved in 1/4 water 

4 spring onion sticks - cut the root, discard. Cut to 2 cm long pieces

Cooking method

1. In a bowl, marinade the beef with the cooking wine and a table spoon of salt. Mix well, cover the bowl with glad wrap and refrigerate over night or at least one hour at room temperature.
2. Heat a splash of oil in a wok on high heat. Cook beef in batches. Don't cook too many beef strips all at once as the meat will release liquid and start to boil rather than fry. Ideally, the cooked meat should be brown and as dry as possible. 
3. Once a batch is cooked, transfer the cooked meat into a bowl and continue cooking the next batch until you've cooked all the beef. Once all beef strips are cooked, set aside.
4. Heat a good splash of oil in the wok on medium heat, cook onion, garlic and ginger until fragrant, stir continuously to prevent garlic from burning. Once fragrant, add in the beef. Stir well. 
5. Add the spring onion and stir for a few seconds.
6. Add a generous splash of oyster sauce, cooking wine, light soy sauce, sesame oil and sugar. Cook and stir well until all the sauces and seasoning are combined. 
7. Add corn starch and water mixture and keep stirring until the sauce thickens.
8. Taste the balance of flavour of the sauce, and adjust flavour accordingly. 
9. Serve beef with rice and accompaniments. I usually serve this dish with rice and a simple stir fry of green vegetables such as spinach and sugar snap peas.