stir fried beef and ginger (update)rating:
- 1 good sized sirlion or striploin steak, trimmed and sliced thin
- 1 tbsp soy sauce
- 1 tbsp groundnut oil
- Fresh ginger, a good sized corm, sliced.
- 4 cloves garlic, crushed
- 1 small onion, finely diced.
- groundnut oil
- fresh basil for garnish
For the sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp chinese rice wine (or dry sherry)
- 1 tbsp rice vinegar (or red wine vinegar)
- 1 tsp minced red chilli paste
- 1 tsp vegetable stock granules
- 3 fl oz water
- 1 tbsp cornflour.
- 2 tbsp-ish water to mix.
Mix 1 tbsp soy and 1 tbsp groundnut oil togther and marinade the meat for at least half an hour. Mix all the sauce ingredients together and put to one side. In a wok heat the groundnut oil until it is smoking. Throw in the ginger, garlic and onion and stir for about a minute. Throw in the sliced beef and stir for about 2 minutes. Add the sauce ingredients, bring them to the boil and then add the thickening. Cook for a further 2 minutes until the sauce has thickened.
This works very well with sliced red peppers, mushrooms or sliced courgette. Just throw the vegetable of choice into the wok with the ginger, garlic and onions.
Add a tbsp of tomato puree to the sauce ingredients for a fuller sauce, though the sauce will not need thickening as much.
Add a dash of chinese 5 spice powder to the sauce ingredients.
Either serve with rice, garnished with fresh basil leaves, or toss into a big pot of noodles and mix in well.