Stir-fried beef and ginger root
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean beef |
| ¼ | cup | Fresh ginger root |
| ¼ | cup | Scallion stalks |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Water |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Soy sauce |
| 1 | pinch | Sugar |
| ¼ | cup | Stock |
Directions
1. Cut beef against the grain in ¼-inch slices, then in 1- by 2-inch strips. Peel ginger root; slice as thin as possible. Cut scallions in 1-inch sections.
2. Blend cornstarch and cold water to a paste.
3. Heat oil. Add salt, then ginger root and scallion. Stir-fry a few times.
Add beef and stir-fry until it loses its redness (about 1 minute).
4. Add soy sauce and sugar and stir-fry 1 to 2 minutes more. Then add stock and stir in well.
5. Stir in cornstarch paste to thicken. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .