Ginger beef

Yield: 4 servings

Measure Ingredient
¼ cup Regular strength beef broth
1½ tablespoon Soy sauce
2 teaspoons Shao xing
1 teaspoon Sugar
1½ pounds Boneless beef sirloin
2 tablespoons Salad oil
1 small Garlic clove; minced or pressed
2 tablespoons Ginger, fresh; chopped
3 Scallion; cut in 1/2" wide slanting slices
1 tablespoon Cornstarch
1 tablespoon ;Water

Combine broth, soy, shao xing and sugar; set aside.

Cut beef with the grain into 1½ in wide strips. Cut each strip across the grain in ⅛ in thick slanting slices.

Place wok over med-high heat. When wok is hot, add 1 tbsp oil. When oil is hot, add garlic and ginger. Stir fry for about 30 seconds.

Turn heat to high. Add half the beef and onion and stir-fry until meat is lightly browned (about 2 minutes); remove from wok. Repeat, using remaining 1 tbsp oil, beef and onion. Return cooked meat to wok. Pour in broth mixture; cover and simmer for 3 minutes. Mix cornstarch and water and gradually stir into wok. Cook until slightly thickened, stirring to coat meat (about 1 minute).

Submitted By SAM WARING On 04-23-95

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