Beef with
Ginger and Spring Onions – Serves 2
You know it’s
hard when you lead a high-octane lifestyle such as mine to find the time to
write a blog which nobody reads, which is a roundabout way of saying it’s been
an age since I last posted anything
Like Chinese?
Of course, you do, well unless you’re the Dali lama, in which case it’s
probably not your go to option when you’ve had hard day meeting world leaders
and poking the eye of Xi Jinping.
I’m cooking
this loads at the moment, purely because I Love it. Warm spicing from
the ginger, rich beefy but sweet sauce, freshness from the spring onions and
steak, did I mention steak
1 Medium
size steak (Fillet or Rib eye are best but rump or sirloin will do) Sliced
thinly, against the grain
1 Large
Brown/White onion cut into wedges
4 Spring
onions cleaned and roughly chopped
2 Garlic Cloves
finely chopped
1 4cm long piece of Ginger pealed and very
finely sliced (that’s a rough guide, doesn’t have to be 4cm exactly)
Sauce
200 ml beef
stock (I use Knorr touch of taste, that comes in a bottle, that way you can
make up as much or as little as you need)
1 Tsp Sugar
1 ½ Tbsp Light Soy Sauce
2 Tbsp
Oyster Sauce
1 tbsp
Shaohsing rice wine (Sherry will do but not as good)
Mix all the
sauce ingredients, except the cornflour together, wise to have a little taste,
so it suits you
In a small
bowl put the cornflour and add 1 tsp of the sauce mix, stir and repeat until
you get a very thin and smooth paste, then stir into the remaining sauce mix
In a very
hot Wok sear the beef in batches, use about 1 tsp of oil per batch and give it
a couple a twists of black pepper, not strictly Chinese but I think this
improves the flavour, fry until brown, remove the beef from the pan and put to
one side – I would cook for no more than 1 min per batch
Fry the
onions in the Wok, with another tsp of of oil, if it looks dry add a splash of
water this will loosen things but without extra oil
When the
onions are brown and softened slightly, add the garlic and ginger fry for a min
Stir again
the sauce and add the sauce to the wok, bring to boiling point then simmer with
a lid on, if your wok has one, for 10 mins, stirring every couple of mins
Add the
spring onions, simmer for another min
Add the
beef and stir through simmer for about 30 seconds as the beef is already cooked
That’s it,
good to go – serve with rice
