Quick update on the recipe listings. I’ve hit the quarter pole and counting this week (phew!). I think I’ll end up culling out a few of the recipes as I keep going on but at this rate, I might be done sometime next year…if not later (oy). I’ve had a few clunkers for sure, nothing inedible, just a few things I didn’t like very much but for the most part, I’d say that most of the recipes have been good ones and that some I’ll be making regularly now! Got a couple new cookbooks on the wishlist and trying to work through more recipes from the most recent ones as well!
One thing I’ve been eating less of lately (due to the whole healthy kick) is beef. I’ve been trying hard to eat more chicken and seafood in addition to less starch and vegetables but this time, I thought it was time for a treat. This is a classic home-style Chinese dish and incredibly easy to make which makes it perfect for a weeknight meal. And, most of the ingredients I’d keep in the fridge anyway, which is a plus.
I found a couple similar recipes in a couple cookbooks but two blogs actually stood out in particular : Wokking Mum and Soy & Pepper. They both emphasized that quickly cooking the dish after marinating the beef overnight yields the best results. I added a little bit of garlic and sesame oil to the marinade just for a little extra taste.
Beef stir-fried with Ginger and Scallions
Serves 4
Time : 10 minutes (overnight marinate)
Ingredients:
- 1 lb Beef (I used steak tips)
- 4 stalks Scallions, sliced diagonally, roots removed
- 1-inch piece of ginger, sliced
- 2 tbsp Canola oil
- 1/2 tbsp ShaoHsing Rice Wine
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/2 tbsp Ketjap Manis (Dark sweet soy sauce)
- 1/2 tbsp sesame oil
- 4 tbsp water
- 2 tsp corn starch
Marinade:
- 1/2 tbsp ShaoHsing Rice Wine
- 1 tbsp light soy sauce
- 2 tsp corn starch
- 2 cloves garlic, minced
- 1/2 tsp sesame oil
Method:
1. Marinate beef overnight
2. Mix rice wine through corn starch and set aside.
3. Heat oil in wok. Add spring onion and ginger and saute till fragrant.
4. Add beef and quickly stir fry till 75% cooked.
5. Add sauce and stir fry in heat heat till sauce thickens and beef is just cooked. Serve immediately.
I’ve never thought of cooking with ginger (which is weird, since I love ginger and order ginger dishes all the time), but I really should. I bet this recipe would be amazing with tofu!
I bet that would turn out pretty good. I’d use the lightly fried tofu bits, hold off on the oyster sauce and other bits. It’s a great, fast thing to cook!