Chinese Ginger Beef
List of Ingredients
1 lb. flank steak, sliced as thinly as possible across the grain
1 Tb cornstarch
1 Tb dark soy sauce
1 Tb sesame oil
1/2 tsp. freshly ground white pepper
1 cup finely shredded ginger (not a typo)
1 1/2 tsp. sugar
3 Tb Shao Xing rice wine or dry sherry
1 cup peanut oil
2 cups fresh coriander leaves, lightly chopped and firmly packed Recipe
Marinate the beef in the cornstarch, soy sauce, sesame oil and peppper for 30 minutes in the refrigerator.
Meanwhile, in a small bowl, toss the ginger with the salt and set aside for 20 minutes; then squeeze the shreds to extract most of their moisture, and set aside. Combine the sugar and wine and set aside.
When the beef has marinated, heat the oil in a wok or skillet to a warm- hot temperature. Add the meat, stirring to separate the pieces. When the pieces change color remove them to a colander to drain. (Some of the meat may still be pink.) Remove all but 3 TB of the oil from the pan. (It may be strained and saved for another use).
Heat the 3 Tb of oil in the pan and add the ginger. Stir rapidly for 15 seconds, add the beef, and cook stirring for another 15 seconds. Stir in the coriander leaves and the wine mixture, and cook just until the dish is heated through, and serve. Serves 3-4.
Recipe from Krista Mauler
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