Stir-fried Beef with Ginger and Spring Onions
Servings: 4 people
Calories: 706kcal
Equipment
Ingredients
- 330 g Beef
- 1 bunch Spring Onions
- 60 g Root Ginger
- 200 ml Oil to deep fry the beef (Groundnut or Rape Seed are best)
- 1 tbsp Chinese Rice Wine
Marinade for the beef
- ¼ tsp Sodium Bicarbonate to tenderise the beef
- 1 tbsp Light Soy Sauce
- 1 tbsp Cornflour
- 1 pinch Pepper
- 3 tbsp Water
- 2 tsp Oil
Sauce
- 100 ml Water
- 1 tsp Worcestershire Sauce
- 1 tsp Sesame Oil
- ½ tsp Dark Soy Sauce
- 1 tbsp Oyster Sauce
Cornflour Thickener
- 1 tsp Cornflour
- 2 tbsp Water
Instructions
- Wash the beef and pat dry. Cut the beef into thin slices against the grain
- Add the marinade ingredients to the sliced beef, mix well and leave for about 20 minutes
- Remove the skin from the ginger and slice thinly
- Remove the roots from the spring onions and wash thoroughly. Cut into 5-6cm lengths
- In a bowl, add all the ingredients for the sauce and mix well
- In a separate bowl mix the cornflour and water ready to be used as a thickener
- Heat the 200ml of oil in a wok over a high heat. Once hot, add the beef and fry for about 30 seconds until the beef is about 70% cooked. Transfer to a plate.
- Poor off the excess oil leaving about two tablespoons in the wok
- Heat the oil again over a high heat and then add the ginger. Fry for about 1 minute until you can smell the aromatics
- Add the spring onion and stir. Don't overcook the spring onions or they'll go limp
- Add the beef back to the wok along with the bowl of sauce and stir
- Add the Chinese Rice Wine and the cornflour thickener and cook for 30 seconds until the sauce has thickened and serve immediately
Nutrition
Calories: 706kcal | Carbohydrates: 7g | Protein: 15g | Fat: 70g | Saturated Fat: 47g | Cholesterol: 59mg | Sodium: 570mg | Potassium: 323mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 2mg