Gingered Beef

This recipe is adapted from Omnivore Cookbook

Ingredients

  • 1 lb round roast or sirloin cut to 1/2-inch thick strips

  • 1/3 cup cornstarch

Marinade

  • 1 egg , beaten

  • 1 tablespoon ginger , finely grated

  • 1 tablespoon peanut oil (or vegetable oil)

  • 1/2 teaspoon salt

Sauce

  • 1/3 cup broth (beef, chicken, pork or vegetable)

  • 3 tablespoons Shaoxing wine or I use Sake or you could use a light beer or sherry

  • 3 tablespoons soy sauce

  • 2 tablespoons black vinegar or rice vinegar

  • 3 tablespoons sugar

  • 2 teaspoons cumin powder

  • 1 teaspoon red chili pepper flakes

  • 1 tablespoon cornstarch

Beef and stir-fry

  • 1/3 cup peanut oil or veg oil - I use lard too in stir fries

  • 3 green onions, chopped - I use shallots if I don’t have green onions

  • 2 cloves garlic, thinly sliced

  • 1 thumb size piece of ginger, sliced

  • 1 red bell pepper, sliced

  • 2 baby bok choy, quartered

Instructions

  1. Marinate the beef

Beat the egg in a medium-sized bowl. Add the sliced beef, grated ginger, vegetable oil, and salt. Mix well and let marinate for 15 to 20 minutes while preparing the other ingredients.

2.Mix the sauce

  • Combine everything for the sauce in a big bowl and mix well.

3.Stir fry

  • When you’re ready to cook, add the cornstarch to the beef. Stir to coat the beef, until it forms an uneven coating with a little dry cornstarch left unattached.

  • Heat the oil in a large nonstick skillet or wok over medium-high heat until hot. Add the beef and spread it into a single layer in the skillet.

  • Cook without touching the beef for 2 to 3 minutes, or until the bottom turns golden. Then turn over to brown the other side, 1 to 2 minutes. Transfer the beef to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.

  • Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. If not, add more.

  • Add the green onion, ginger, and garlic. Stir a few times to release the fragrance.

  • Add the bell pepper and baby bok choy. Stir and cook for 1 minute.

  • Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens a bit.

  • Add back the beef pieces. Stir to coat the beef with sauce.

  • Transfer everything to a plate immediately and garnish with roasted sesame seeds, if using.

  • Serve hot over steamed rice as a main dish.