Chinese
Chinese - Stir fries and Mains
Ginger Scallop Beef
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 300g beef sirloin, sliced thin against the grain
- • 200g scallops, cleaned
- • 1 tbsp cornflour
- • 1 tbsp Shaoxing wine
- • 2 tbsp ginger, julienned
- • 1 tbsp oyster sauce
- • 1 tsp soy sauce
- • 2 spring onions, cut into lengths
- • 2 tbsp vegetable oil
Preparation Steps
1
Phase 1
Marinate the beef with cornflour and Shaoxing wine for 15 minutes.
2
Phase 2
Fry the beef in a hot wok until browned, then set aside.
3
Phase 3
Sear the scallops until golden on both sides, then set aside.
4
Phase 4
Fry the ginger until crisp and fragrant.
5
Phase 5
Return the beef and scallops, add the oyster sauce and soy, and toss with the spring onions.
6
Phase 6
Serve immediately.