My Mom's Ginger Beef

The list of curative powers credited to fresh ginger is as long as a Chinese scroll. It's reputed to aid digestion, prevent colds, restore appetite, and make a young (or old) man aware of the pleasures of spring. You seldom find beef this gingery in my restaurant. My Mom made it this way, not to stimulate my appetite but to soothe it.

Type: Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

3/4 lb	340g / 11oz	Beef sirloin or flank steak - thinly sliced
		Across the grain
		Marinade
1 tablespoon	15ml	Soy sauce
2 tablespoons	30ml	Dry sherry or Chinese rice wine
2 teaspoons	10ml	Vegetable oil
2 teaspoons	10ml	Cornstarch
		Sauce
1/4 cup	59ml	Chicken broth
1 tablespoon	15ml	Dry sherry or Chinese rice wine
3 tablespoons	45ml	Oyster sauce
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1 1/2 teaspoons	7.5ml	Cornstarch
		Cooking
3 tablespoons	45ml	Vegetable oil
1/4 cup	59ml	Slivered young ginger
3		Green onions, including tops - cut 1" pieces
2 tablespoons	30ml	Finely-shredded pickled ginger

Recipe Instructions

Combine the marinade ingredients in a medium bowl. Add the beef and stir to coat. Set aside for 30 minutes. Combine the sauce ingredients in a small bowl.

Place a wok or wide frying pan over high heat until hot. Add 2 tablespoons of the oil, swirling to coat the sides. Add the beef and stir-fry until barely pink, about 2 minutes. Remove the beef from the wok. Add the remaining tablespoon of oil. Add the ginger and green onions and cook, stirring, for 1 minute. Return the beef to the wok. Add the pickled ginger and sauce. Cook, stirring, until the sauce boils and thickens.

This recipe yields 4 servings.

Tip: Some cooks don't peel carrots, and some cooks don't peel ginger. I peel ginger because it makes a dish look more refined. Young ginger, however, need only be washed. The skin is thin and translucent.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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7.5 (2 votes)

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