Ginger Beef

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."

5 from 1 vote

Course: Main Course

Cuisine: Five Spice

Servings: servings

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)

Instructions

Mix beef with cornstarch, soy sauce, fish sauce, and sesame oil. In a separate bowl, blend molasses, oyster sauce, and sherry/vodka.
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.)
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.