Tuesday, 15 January 2008

Beef with ginger and spring onion (姜葱牛肉)

After the spat of bento-related entries, I return to our regular menu with a personal favourite: beef with ginger and spring onion. The hubby loved this dish (the pork version) when he first had it in Singapore. He fell in love with the beef version and the venison version as well. We order this dish from our local Chinese restaurant sometimes. It is not actually on the menu but Helen (the boss) is always happy to have dishes prepared for us as long as she knows exactly what it is we are after. Andy is always rather amused that we could order off the menu, or whenever we get complimentary soups on the house.

Beef with ginger and spring onion (姜葱牛肉)

The key is this dish is to marinate the beef for a sufficiently long time and to cook it all very quickly over high heat, so that the beef is just cooked and remains very tender. The quick stir frying also means that it is extremely quick to cook.

Ingredients (serves 2):

300g beef, cut into thin strips
4 stalks of spring onions, cut into inch-long sections on the diagonal
1 inch piece of ginger, peeled and sliced
Oil for cooking

1/2 tbsp Chinese rice wine (or dry sherry)
1 tbsp light soy sauce
2 tsp cornflour

1/2 tbsp Chinese rice wine (or dry sherry)
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp dark soy sauce (for colour, optional)
1/2 tbsp sesame oil
4 tbsp water
2 tsp corn flour, dissolved in 2 tbsp water

1. Marinade the beef and set aside in the refrigerator for a few hours or overnight for best result.
2. Combine all the seasoning ingredients (except for the last cornflour mixture) in a bowl. Heat a wok or heavy based pan on medium heat. Add in some cooking oil and heat until the oil is hot but not quite smoking. Stir fry the ginger and white parts of the spring onions very quickly for about 30 seconds. Then add the beef and stir fry briskly until the beef is about 70 percent cooked, which should take only a couple of minutes.
3. Add the green parts of the spring onions, pour the seasoning ingredients into the pan and mix evenly. Stir in the corn flour mixture at the end, turn down the heat to low and simmer for about a minute to thicken the sauce. Dish out and serve immediately, making sure to avoid overcooking the beef. The strong flavours of this dish go well with plain basmati or jasmine rice.


Kevin said...

That ginger beef looks really good. I have made ginger pork before. Making it with beef sounds good as well. I will have to try it.

aforkfulofspaghetti said...

As Kevin says, that looks delicious! I've never really made any proper Chinese food, but this might be the recipe to make me take the plunge...

Nilmandra said...

Kevin: You can also do the same with veal or venison if you're feeling adventurous or indulgent!

aforkfulofspaghetti: This is a really easy dish to put together. Do give it a go :) Just remember the marinating time, and quick cooking, which is easy with beef since you won't have similar concerns as with chicken or pork being undercooked.

Pixie said...

We don't cook beef often as I'm really never too sure what to make with it. This looks real good, great recipe, thanks for sharing.

Nilmandra said...

pixie: Come to think of it, I don't use much beef other than in a stew or mince (e.g. bolognese). Most of it goes into Chinese/Asian-style cooking.

Anonymous said...

This is my favourite dish from the Chinese take-away and I definitely want to make it at home. What cut of beef would be best to use for this dish?

Nilmandra said...

Anonymous: Flank or rump is fine, as you don't overcook the meat with the quick cooking method. Or you can splurge out on sirloin :)

Anonymous said...

Hi, I'm just wondering, is marinating the beef strictly necessary?

Post a Comment