Stir-Fried Ginger Beef

We blog about this recipe here.

Stir-Fried Ginger Beef

Adapted from Grace Young’s Stir-Frying to the Sky’s Edge. Note that this only serves 2 but is easily doubled.

  • 12 ounces lean flank steak
  • 1 T minced fresh ginger
  • 1 1/2 tsp soy sauce
  • 1 tsp plus 1 T shao hsing rice wine or dry sherry (divided)
  • 1 tsp cornstarch (I usually omit the cornstarch)
  • 1/2 tsp Diamond kosher salt
  • 1/4 tsp black pepper
  • 1 tsp plus 1 T peanut or vegetable oil (divided)
  • 1-2 T oyster sauce
  • 1/4 cup sliced pickled ginger (about 1 ounce), squeezed with paper towels and roughly chopped
  • 4 green onions, slivered and cut into 2-inch sections

Cut the beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices (partially freezing the meat first makes it easier to slice). In a medium bowl combine the beef, fresh ginger, soy sauce, 1 teaspoon of the rice wine, cornstarch, salt and pepper. Stir to combine. Stir in 1 teaspoon of the oil. In a small bowl, combine the oyster sauce and the remaining 1 tablespoon rice wine.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 tablespoon oil, carefully add the beef and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the beef begin to sear. Then, using a metal spatula, stir-fry 30 seconds to 1 minute or until the beef is lightly browned but not cooked through. Swirl the oyster sauce mixture into the wok, add the pickled ginger and green onions, and stir-fry 30 seconds to 1 minute or until the beef is just cooked through and the pickled ginger is well distributed.

Recipe brought to you by and Andy and Ann.

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