Thursday, April 15, 2010

Beef with ginger and spring onion

This dish is added in response to requests for more beef dishes. I find that tenderloin is the best cut for this dish as it is more tender and also very tasty.


300 gm tenderloin beef
Young ginger
Spring onion

The marinate 
1/2 a beaten egg
1 tbsp oyster sauce
Sesame oil
Corn flour
A little sugar

Thinly slice the beef and add the marinate. Leave for an hour.

Deep fry the beef in hot oil. Remove from pan and keep aside. Leave 2 tbsp oil in the wok and fry the thinly sliced ginger until fragrant. Add the beef and spring onion. Add salt and pepper to taste. Add 2 tbsp Shaoxing wine if desired and mix thoroughly. Dish up and serve.