Ginger Beef Stir Fry
A delicious and authentic chicken recipe for Ginger Beef Stir Fry, prepared with traditional seasonings and techniques.
Ingredients
- • 1 lb 450 g flank steak
- • 1 egg (, beaten)
- • 1 tablespoon finely grated ginger
- • 1/2 teaspoon bicarbonate of soda
- • 1/2 teaspoon flaky sea salt
- • 1/3 cup chicken stock ((or beef stock))
- • 2 tablespoons Shaoxing wine
- • 2 tablespoons light soy sauce
- • 1 teaspoon dark soy sauce
- • 2 tablespoons Chinkiang vinegar
- • 3 tablespoons sugar
- • 1 teaspoon Chinese red chilli pepper flakes
- • 1 tablespoon cornflour
- • 1/3 cup cornflour
- • 1/3 cup peanut oil ((or vegetable oil))
- • 3 spring onions (, sliced on the bias, white and green part separated)
- • 2 cloves garlic (, thinly sliced)
- • 1 thumb ginger (, julinned)
- • 1 red pepper (, sliced)
- • 2 baby bok choy (, sliced into bite-size pieces)
- • 1 teaspoon toasted sesame seeds ((for garnish))
Preparation Steps
Halve the flank steak lengthwise into two big pieces, then slice against the grain into 1/4” (4-cm) thick pieces.
Beat the egg in a medium-sized bowl. Add the sliced beef, ginger, bicarbonate of soda and salt. Mix well and let marinate for 20 minutes while preparing the other ingredients.
Combine the sauce ingredients in a medium bowl and mix well.
When you’re ready to cook, add the 1/3 cup cornflour to the marinated beef, 1 tablespoon at a time. Stir to coat the beef, until it forms an uneven coating with a little dry cornflour left unattached.
Heat 2 tablespoons of oil in a wok (or 24” frying pan) over medium-high heat until it shimmers. Cook in batches, add the beef and spread it into a single layer in the frying pan. Cook without touching the beef for 3 minutes, or until the bottom has browned. Flip to brown the other side, 2 minutes or so. Transfer the beef to a big plate and repeat with the rest of the beef. Once all the beef is cooked, remove the pan from the stove. Let cool for 2 to 3 minutes. (*Footnote 2)
Place the pan back onto the stove and turn to medium heat. Add 1 tablespoon of oil.
Add the spring onions, ginger, and garlic. Stir a few times to release the fragrance.
Add the sweet peppers and baby bok choy. Turn to medium high heat. Stir and cook for 1 minute.
Stir the sauce again to dissolve the cornflour completely. Pour into the pan. Stir and cook until it thickens (*Footnote 3). Add back the beef pieces. Stir to coat the beef with sauce.
Transfer everything to a plate immediately and garnish with roasted sesame seeds. Serve hot over steamed rice as a main dish.