Earlier this week I told you how to store ginger. One of our favorite recipes that uses fresh ginger is another recipe adapted from our beloved Pei Mei’s Chinese Cookbook. You can use any green vegetable such as Bok Choy or broccoli. I use a large shallow non-stick pan to cook this meal and use less oil then the recipe calls for.
1 pound lean beef (flank steak)
15 pieces of scallions
15 slices ginger (quarter large)
Marinade:
½ tsp baking soda
1 tsp sugar
1 Tbsp cornstarch
1 Tbsp soy sauce
3 Tbsp water
2 Tbsp oil
Seasoning Sauce:
2 Tbsp oyster sauce
1 Tbsp water
1 tsp sugar
½ tsp cornstarch
½ tsp sesame oil
oil
1 pound green vegetable (bok choy, broccoli)
½ Tbsp wine
½ tsp salt
1 tsp sugar
Slice the beef very thin into 1” squares, put in a bowl and marinate for ½ hour at least (longer is better). Slice the beef when it is still partially frozen as you can cut it into very thin slices. Then add in 2 Tbsp oil and mix well.
Boil the green vegetable in boiling water for about 2 minutes. Remove from pan and stir-fry with Tbsp oil, season with wine, salt and sugar, set aside.
Heat oil in wok add beef and stir fry until done. Remove beef and drain off oil from pan.
Use another 2 Tbsp oil to stir fry scallions and ginger,
add beef, stir quickly over high heat, add the seasoning sauce.
Stir until thickened and heated through. Add broccoli.
Serve over rice and enjoy!
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Nancy on the Home Front 