Quick to cook, yet full of flavour, this dish combines beef with a generous amount of ginger shreds that are first salted, and then rinsed to soften the hotness of the ginger.
1/2 lb. flank steak thinly sliced against the grain
Marinade
¼ tsp. salt
¼ tsp. sugar
½ tsp. white pepper
1 Tbsp. dry sherry
1 tsp. sesame oil
1 tsp. potato or corn-starch
********
2 Tbsps. vegetable oil
½ cup finely shredded fresh ginger, tossed with 2 tsps. salt, rinsed after 10 minutes, patted dry with paper towels
4 large green onions cut into 1-inch pieces
Seasoning Liquid
Combine in bowl
3 Tbsps. water
1 Tbsp. soy sauce
1 Tbsp. dry sherry
1 tsp. sugar
1 tsp. salt
½ tsp. sesame oil
1 tsp. tapioca or potato starch
*********
1. Combine beef and marinade in bowl; marinate for at least 30 minutes or up to 24 hours, covered, in refrigerator.
2. Heat wok on high heat. Add oil; when hot, add beef and stir- fry for 30 seconds or until beef is browned but still slightly rare. Remove to a plate.
3. Add, another, tablespoon oil, if necessary; add ginger and green onions, then toss for 30 seconds. Return beef to wok and stir- fry for 30 seconds or until heated through. Re-stir seasoning liquid and pour into wok. Stir until thickened and serve. Serves 4.
No comments:
Post a Comment