Real ginger beef

6 Servings

Ingredients

QuantityIngredient
1poundsFlank steak, sliced as thinly as possible across the grain
1tablespoonCorn starch
1tablespoonDark soy sauce
1tablespoonSesame oil
½teaspoonWhite pepper
1cupPeeled, finely shredded fresh ginger
teaspoonSalt, to taste
1teaspoonSugar
3tablespoonsShao hsing (rice wine) or domestic dry sherry
½cupVegetable oil
2cupsFresh cilantro leaves, lightly chopped

Directions

Marinate beef in corn starch, soy sauce, sesame oil, and pepper for 30 minutes, refrigerated.

Meanwhile, in a bowl, toss ginger with salt and set aside for 20 minutes. Then squeeze shreds to extract most of the moisture. Set aside. Combine sugar and wine and set aside.

Heat oil in skillet or wok to warm-hot temperature. Add meat, stirring to separate pieces. When pieces change color, remove them to a colander and drain. Some of meat may still be pink. Remove all but 3 Tb of oil from pan.

Heat remaining oil; when hot, add ginger and stir rapidly for 15 seconds. Stir in cilantro and wine; cook just until dish is heated through.