Sunday Supper: Stir-Fried Beef with Onions and Ginger

Recipe adapted from How to Cook Everything.

Stir-Fried Beef with Onions and Ginger

Makes: 4 servings

Time: 30 minutes, plus time to freeze the beef

Onions, beef, and ginger are an almost holy combination; the synthesis is simply delicious. Other cuts and meats you can use: pork, preferably from the shoulder or leg (fresh ham); lamb, preferably from the shoulder or leg; boneless chicken; shrimp.

3 /4to 1 pound flank or sirloin steak or other tender beef cut

Salt and freshly ground black pepper

2 tablespoons peanut or neutral oil, like grapeseed or corn

2 large or 3 medium onions, thinly sliced

1 teaspoon minced garlic

1 tablespoon plus 1 teaspoon minced or grated

fresh ginger

1 /2cup beef or chicken stock, or water

1 tablespoon hoisin sauce or soy sauce

1. Slice the beef as thinly as you can, across the grain. It’s easier if you freeze it for 15 to 30 minutes first. Cut the slices into bite-sized pieces. Sprinkle with salt and pepper and set aside.

2. Heat a large skillet over high heat until it smokes, 3 to 4 minutes. Add 1 tablespoon of oil and the onions. Stir immediately, then stir every 30 seconds or so until the onions soften and begin to char slightly, 4 to 5 minutes. Sprinkle the onions with salt and pepper, then remove them; keep the heat high.

3. Add the remaining oil to the pan, then the garlic and 1 tablespoon of the ginger; stir and immediately add the beef. Stir immediately, then stir every 20 seconds or so until it loses its color, just a minute or two longer; stir in the onions. Add the stock, hoisin, and remaining teaspoon of ginger; let some of the liquid bubble away and serve immediately, over rice.

 

Posted in Chinese, Recipes

One Comment

  1. Katongole Isaac said...

    Cookinglight has enabled me here in Uganda to know more about cooking tips and also to perfect my cooking.

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