Ginger beef
4 servings
Ingredients
| Quantity | 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 |
Directions
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