Real ginger beef

Yield: 6 Servings

Measure Ingredient
1 pounds Flank steak, sliced as thinly as possible across the grain
1 tablespoon Corn starch
1 tablespoon Dark soy sauce
1 tablespoon Sesame oil
½ teaspoon White pepper
1 cup Peeled, finely shredded fresh ginger
1½ teaspoon Salt, to taste
1 teaspoon Sugar
3 tablespoons Shao hsing (rice wine) or domestic dry sherry
½ cup Vegetable oil
2 cups Fresh cilantro leaves, lightly chopped

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.

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