Ginger Beef

Posted bychiphartPosted inUncategorized

Ginger Beef

5 from 1 vote
From Jerry: "Here’s one of those quick, last minute dishes you can prepare ahead, have another dish ready to steam; plus a cold dish or salad—and there you go impressing your friends once again."
Print Recipe
Servings: 6 servings
Course: Main Course
Cuisine: Five Spice
Ingredients Method Notes

Ingredients
  

  • 1 pound flank steak trimmed of all fat and gristle, cut across grain in thin slices
  • 3 teaspoons cornstarch
  • 1 Tablespoon soy sauce
  • ½ Tablespoon fish sauce
  • 1 Tablespoon sesame oil
  • ½ cup ginger shredded, not minced
  • ¾ teaspoon molasses
  • ½ Tablespoon oyster sauce
  • 1½ Tablespoons dry sherry or vodka
  • 3 cups cilantro leaves – picked over carefully; stems chopped, 1-2" long

Method
 

  1. Mix beef with cornstarch, soy sauce, fish sauce, and sesame oil. In a separate bowl, blend molasses, oyster sauce, and sherry/vodka.
  2. In a wok, heat 1/3 cup oil. When medium hot, add beef by the small handful, stirring with each new addition. Cook briefly, separating slices, allowing beef to mostly change color. Strain out beef, leaving 3 Tbsp oil. (You may use any remaining oil for a meat dish; store, labeled, in refrigerator.)
  3. Heat the oil, stir in ginger 20-25 seconds, return beef, and cook for twenty seconds longer, stirring well. Add cilantro leaves and molasses-liquor combination. Cook about ten seconds. Scoop out onto warm platter and serve with plenty of white—or perhaps glutinous—rice.

Notes

Serving size predicated on being one of several dishes.

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