Ginger Beef

Serves 4

Ingredients:

securedownload (9)500g Rump steak, thinly sliced

2 tsp Cornflour

2 tsp Oil

1 tsp Soy Sauce

125g Piece Ginger

2 Tbl White Vinegar

2 tsp Sugar

1 tsp Salt

2 Tbl Oil

1 Red or Green Capsicum, roughly chopped

6 Shallots, thinly sliced

1 Red Chilli, thinly sliced

Rice to serve

Directions:

Place the thinly sliced steak in a bowl.

Combine the cornflour, oil and soy sauce in a small bowl, mix well and then pour mixture over the steak.

Stir to ensure steak is thoroughly coated with the marinade and set aside for at least 20 minutes. (I pop mine back in the fridge, just to be safe)

Thinly slice the ginger and place it in another bowl along with the vinegar, sugar and salt.  Marinate for 20 minutes or longer.

Heat extra oil in a wok or pan and add the meat slices, gradually spreading out in the pan.

Brown both sides, cooking quickly and only until the meat is tender.

Remove meat from the pan.

Add the ginger and liquid to the pan along with the capsicum, shallots and chilli (reserving a few slices for garnish).

Cook quickly, stirring for 2-3 minutes.

Return the meat to the pan and cook for a further minute, stirring constantly.

Serve over rice, garnished with thinly sliced chilli and shallots.

Source of Original Recipe:  Women’s Weekly Chinese Cookery Class Cookbook

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