Chinese beef with ginger and spring onion
This is a quick and easy beef stir fry with ginger and spring onion. Tender beef strips in a tasty sauce - it's a filling meal that can be enjoyed every day of the week.
Ingredients
- 340 g beef medallion steaks minute steak, flank steak or sirloin
- 2 tablespoons cornflour/cornstarch divided
- 2 cm piece of ginger peeled and thinly shredded into long thin strips
- 2-3 spring onions sliced into thin strips
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1/2 tablespoon Chinese rice wine
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 5 tablespoons of water
- 1 tablespoon vegetable oil
Instructions
- Get your beef steak and carve thin slices against the grain using a sharp knife.
- Then add a tablespoon of cornflour/cornstarch. Using your hands, make sure all the beef strips are coated in it. And then leave for 15 minutes or up to half an hour.
- In a small bowl, add the sauce ingredients of light soy sauce, oyster sauce, one tablespoon cornflour/cornstarch, Chinese rice wine, sugar, pepper and water. Mix together well. Put to one side.
- Once you’re ready to cook the beef – heat a wok or a deep-sided pan on a very high heat and add a tablespoon of vegetable oil. You’ll need to work fast here. Add the ginger first, and stir fry for a minute until they become fragrant.
- Then add the beef and continue to stir fry. The sliced beef will cook quickly, around 1-2 minutes.
- Then add the sauce. Give it a good stir – you’ll soon see the sauce begin to thicken.
- After another 1-2 minutes, add the spring onions/scallions and cook for a further minute before serving straight away over steamed rice.
Nutrition
Calories: 663kcalFat: 27.2gSaturated Fat: 5.7g