Now onto the main course dishes that I cooked for my Year of the Dragon Chinese Banquet. The first being Stir Fried Beef with Ginger by Ken Hom and found in his Complete Chinese Cookery book. I had some broccoli left over and tossed that in as well.
The ingredients and directions are at the end of this post, which I plan on doing for all my recipe shares from now on – I’ll describe what I’m doing first and then have a printable version for you if you want to try the recipes for yourself :)
This dish is super quick to make and super tasty too!
I thinly sliced the beef fillet and marinated it with light soy sauce, rice wine, sesame oil, cornflour and salt. The recipe says to leave for 15 minutes, mine was marinating for over an hour – it done no harm! As with all the dishes that I cooked for my dinner party, I prepped everything in advance and stored in tubs in the fridge until needed. I also finely shredded the ginger into matchstick shapes.
Time to heat up the wok and add some oil until it is smoking hot. I removed the beef from the marinade, threw it into the wok and stir fried for a couple of minutes until it was cooked. I then removed it and put to one side. The wok got re-heated and more oil was added until slightly smoking. The ginger goes in for a few seconds (and then I put in the non-recipe broccoli florets), then I added chicken stock, sugar, salt and white pepper. The beef went back into the pan and was stirred well.
As I was cooking several dishes, I decanted them into foil take away containers, put the cardboard lid on top and popped them in a very low oven to stay warm.
Simple, quick and easy! Enjoy!
Stir Fried Beef with Ginger
Serves 4 people
- 450g beef fillet
- 2 tsps light soy sauce
- 2 tsps Shaoxing rice wine (or dry sherry)
- 1 tsp sesame oil
- 1 tsp cornflour
- white pepper
- 1½ tbsps groundnut (peanut) oil or vegetable oil, plus 2 tsps
- 3 tbsps finely shredded fresh ginger
- 2 tbsps chicken stock or water
- 1 tsp sugar
- Slice the beef fillet into thin slices about 1½ inches long.
- Put slices into a bowl and add the light soy sauce, rice wine, sesame oil, cornflour and ½ teaspoon salt.
- Mix well and leave for at least 15 minutes to marinate.
- Heat a wok until very hot and add 1½ tablespoons of oil until smoking. Remove the beef from the marinade and stir fry for about 2 minutes, until it is cooked. Remove from the wok and set to one side. Wipe out the wok with a paper towel and reheat it.
- Add 2 teaspoons oil and when hot and slightly smoking, add the ginger for a few seconds.
- Add the stock or water, sugar, 1½ teaspoons salt and 1 teaspoon white pepper.
- Add the meat back to the wok and stir well.
- Turn onto a platter and serve.