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HomePastaChinese language Stir Fried Beef with Ginger and Scallions – Stefan's Gourmand...

Chinese language Stir Fried Beef with Ginger and Scallions – Stefan’s Gourmand Weblog


This dish appears and sounds quite simple, however it requires a variety of substances and a variety of steps. They’re value it although. For this stir fried beef with ginger and scallions I used the recipe from Chinese language Cooking Demystified. This can be a nice YouTube channel with detailed recipes for a lot of Chinese language dishes. In the event you observe this recipe, you should use beef that’s fairly robust and it’ll nonetheless end up tender. The strategies used for this embody marinating in water (!), slicing thinly towards the grain, and ‘velveting’, i.e. passing the meat briefly by way of sizzling oil as a primary cooking step. Because the cooking needs to be executed in a short time, it was arduous to {photograph} the steps with out overcooking the dish.


For two servings

275 grams beef

1/2 tsp + 1/4 tsp salt

1 tsp + 1/2 tsp sugar

1 tsp + 1 Tbsp shaoshing rice wine for cooking

1 tsp darkish soy sauce

1 Tbsp gentle soy sauce

1 tsp + 1/2 tsp cornstarch

cooking oil

8 scallions

4 cm (1 1/2 inch) ginger

2 1/2 Tbsp oyster sauce

1 tsp sesame oil


Slice the meat in chew dimension items, very thinly towards the grain.

Add 3 tablespoons of chilly water to the meat and blend till the water has been absorbed.

Add 1 tsp sugar, 1 tsp shaoshing, and 1 tsp darkish soy sauce.

Stir to combine.

Add 1 tsp of cornstarch and 1 tsp of cooking oil, stir to combine. Enable to marinate for half-hour.

Within the meantime, reduce the scallions into items of 5 cm (2 inches) and separate the white and inexperienced half. Slice the ginger thinly.

Combine 2 1/2 Tbsp of oyster sauce with 1 Tbsp of water, 1/4 tsp salt, 1/2 tsp sugar, and 1/2 tsp cornstarch, and put aside.

When the meat has completed marinating, warmth an ample quantity of cooking oil in a wok (no less than 2.5 centimeters or 1 inch deep) to 160C/320F. Add 1/2 teaspoon of cooking oil to the meat and stir; that is to stop the meat from sticking collectively when it’s added to the oil. When the oil is sizzling, add the meat and stir for 10 seconds solely.

Take out the meat after these 10 seconds, and drain. Drain the meat in a single layer, so the residual warmth gained’t overcook the meat.

Pour many of the oil out of the wok, leaving solely 2 tablespoons or so. Warmth the wok, and when it’s sizzling, add the white a part of the scallions and the ginger.

Stir fry for 30 seconds, then add a tablespoon of shaoshing, and stir.

Add the meat, and stir. Add 1 Tbsp of sunshine soy sauce, and stir. Add the oyster sauce combination, and stir.

Add the inexperienced a part of the scallions, flip off the warmth, and stir.

Add 1 teaspoon of sesame oil, and stir.

Serve without delay on a preheated dish.

Wine pairing

That is good with a pink wine that may deal with the flavour of the oyster sauce, like a Zinfandel / Primitivo. That is truly the identical grape selection, which is known as Primitivo in Puglia in Southern Italy and Zinfandel in California. The wine needs to be fruity but not too acidic. Another choice may very well be an excellent cru du Beaujolais or Valpolicella Ripasso.


Lamb with artichokes and mint is a dish that I created as a result of mint goes properly with each lamb and artichokes.




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