Feb 3, 2011

Ginger Beef Stir-fry


400g lean beef sirloin
2 yellow onions
1 egg, beaten
1tbsp cornflour
Rapeseed oil
2tbsp soy sauce
2tsp sugar
half tsp sesame oil
half tsp rice wine vinegar
5cm piece fresh ginger, finely chopped


  1. Thinly slice the beef against the grain.
  2. Stir together the beef and the egg in a bowl. Stir in the cornflour and 1 tsp of rapeseed oil. Leave to stand for about 30 minutes.
  3. Cut onions into quarters lengthways, then half the quarters across the middle and separate the pieces.
  4. In a small bowl mix together the soy sauce, sugar, sesame oil, vinegar, and 2 tablespoons of water. Set aside.
  5. Heat about half a cup of rapeseed oil in a wok over a medium-high heat until just smoking.
  6. Transfer the beef into the hot oil and cook until the colour has changed. Remove the beef using a slotted spoon and put aside on a platter.
  7. Add onions and ginger and stir-fry until onion is translucent, then transfer to the platter with the beef, again using the slotted spoon.
  8. Add the soy sauce mixture and simmer for 2-3 minutes to thicken. Stir in beef, onions and ginger and stir to coat.
  9. Serve with plain rice or noodles.

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