stir fry beef and gingerrating:
The meat and marinade:
- 2 sirlion steaks, sliced thin.
- 1 tbsp soy sauce
- 1 tbsp groudnut oil
- 1 tbsp corn flour
- A good chunk of ginger (1 inch, more if you like ginger), sliced thin
- 3 spring onions, chopped
- 100 cl light stock (chicken or vegetable)
- 1 tbsp dark soy
- 1 tbsp oyster sauce
- 1 tsp red chili sauce
Take a wok and a small saucepan. Add groundnut oil to both and put them on high heat. When the oil starts to smoke in the saucepan, add the ginger and spring onions. Stir with a spatula and saute for about a minute, then add the stock, soy, oyster and chili sauce. Allow to come to the boil.
At this point the oil in the wok should be really smoking. Add the beef to it and stir fry, keeping the meat moving at all times, for around 3 minutes. Then pour the sauce into the wok from the saucepan and let the whole lot bubble for about 2 minutes. Serve straight away with rice.
Tip: To slice beef really thin, put it into the freezer for about an hour so it is quite solid. Then cut with an extremely sharp knife. If you don't know how to use a steel, now's the time to learn.
You can also add herbs to this recipe. Add sprigs of thyme, tarragon or basil to the sauce ingredients and remove before serving.
If you like a thicker sauce mix some more corn flour with water and add to the sauce after the sauce is added to the meat. If I do this I will add a knob of butter to the sauce to finish it.