Sauteed Beef With Ginger and Onion

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STORY BEHIND THE RECIPE

Beefiness with Ginger and Spring Onions, too known equally Jiang Cong Jiu Rou (姜葱牛肉), may seem similar a simple dish to make. After all it just needs 3 main ingredients (no prizes for guessing which 3!) + the usual Chinese condiments, and 35 minutes to become from fridge to table.

But perfecting this recipe does requires some exercise and a expert dose of grandma's 'best-kept' cooking wisdom!

Play a joke on OF THE Merchandise

Here are some important tips for this recipe.

Firstly, brand certain that you use Bentong ginger from Malaysia, known equally the male monarch of ginger for its distinctive aromatic and spicy flavour. Read more in the tips beneath.

Secondly, slice the beef against the management of the grain of the meat. This ensures that the meat will non be tough and chewy. This is the aforementioned for pork.

Thirdly, apply sodium bicarbonate to marinate the beefiness. It volition help farther tenderise the meat.

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Lastly, don't overcook the beefiness, or it volition ruin all your hard work! I prefer to fry the beefiness separately first until lxx-80% cooked, and then add it into towards the terminate to further melt until it is but washed.

WHAT I LIKE About THIS DISH

• The wok hei season of the beef.Using loftier heat for this dish is necessary to accomplish wok hei, and the taste is just non the same without it!
• It's elementary and fast to brand!Needing just 35 minutes of cooking time. Just brand sure y'all read and follow the tips stated hither.

HOW TO Make Beef WITH GINGER AND SPRING ONIONS

Wash the beef and pat dry out. Cutting the beef into sparse slices by cutting against the grain (meet video for sit-in).

Add the marinade ingredients to the sliced beef. Then mix well and marinate for about xx mins.

Remove the pare from the ginger and slice thinly.

Remove the roots of the spring onion and wash thoroughly. Cut into five-vi cm lengths.

In a basin, add in all the ingredients for the gravy and mix well.

In a split bowl, add in the ingredients for the cornflour slurry and mix well.

Estrus upwards 200 ml of oil in a wok over high heat. One time heated, add together in the beefiness and rapidly stir fry it for xxx sec or until about lxx-80% cooked.

Quickly transfer to a plate. Pour the excess oil in a bowl, leaving behind 2 TBsp of oil in the wok.

Heat up the oil over high heat, and so add together in the ginger slices. Fry for 1 min or until aromatic.

Next, add in the spring onions and stir fry, mixing well. Do non overcook the spring onion otherwise it will exist too limp.

Add together the beef back and the basin of sauce to the wok and give it a quick stir.

Immediately add in one TBsp of Chinese Rice Wine and the cornflour slurry. After 0.5 infinitesimal, or when the gravy thickens, transfer to a plate. Best served hot with a bowl of hot steaming rice.

MARKETING TIPS

Beef

1. If you buy beef from the market place, tell the seller to give you the tender part for stir fry or for steam boat. The seller will usually give you what you need.
2. Secondly, make sure that the beefiness is bright reddish in color. If it looks dark or dull coloured, it is normally not fresh.

Ginger

1. Young ginger which is stake yellowish is usually meant for pickling with vinegar as it is less fibrous. One-time and matured ginger is more spicy and fragrant.
2. Buy Bentong ginger, which is very fragrant and more spicy than normal ginger. You can place information technology every bit it is darker in colour, thinner and has a somewhat muddy advent.

COOKING TIPS

1. Add a little sodium bi-carbonate to assistance tenderise the beefiness.
2. Don't add common salt to marinate the beef equally it has the trend of drawing much juices from the beef thereby making information technology dry and dehydrated.
3. Don't add together salt into the marinate as it tends to draw out h2o in the beef, making it dry and dehydrated after frying.

HOW TO CUT Beef

1. Cut across the grain (muscle fibres) when cutting the beef. If you lot slice information technology parallel, it will be very tough and rubbery.
2. Do not piece the beef likewise thinly or it will tend to overcook and it volition non has much substance.

DIETARY MODIFICATIONS

• Egg-Free: No modifications needed.
• Fish-Free: No modifications needed.
• Gluten-Free: Use gluten free sauces.
• Nut-Complimentary: No modifications needed.
• Shellfish-Gratis: No modifications needed.

Scout OUR VIDEO for how to make this recipe!

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Stir-Fried Beef with Ginger and Spring Onions (姜葱牛肉)

Class: Side Dish

Cuisine: Chinese

Keyword: beef with ginger and leap onions, chinese stir fried beef, jiang cong niu rou, stir fry beef

Prep Time: xx minutes

Cook Time: fifteen minutes

Total Fourth dimension: 35 minutes

Servings: 4

Calories: 254 kcal

Stir Fried Beef with Ginger and Spring Onions is a household dish for many Chinese. It's uncomplicated to make, only tricky to get it correct. Discover out the secrets of mastering this deceivingly simple dish with this article!

Impress Recipe

• 300 gm Beefiness
• 1 Packet Leap Onion
• lx gm Ginger
• 200 ml Oil to deep fry the beefiness
• 1 TBsp Chinese Rice Vino Hua Tiao Chiew

Marinade for Beef

• 1/4 tsp Sodium Bicarbonate to tenderise the beef
• 1 TBsp Low-cal Soy Sauce
• 1 TBsp Cornflour
• i pinch Pepper
• 3 TBsp Water
• 2 tsp Oil

Cornflour Slurry

• ane tsp Cornflour
• 2 tbsp Water

Preparation METHOD

• Wash the beef and pat dry. Cut the beef into sparse slices past cutting confronting the grain (see video for demonstration).

• Add the marinade ingredients to the sliced beef. Then mix well and marinate for near 20 mins.

• Remove the peel from the ginger and slice thinly.

• Remove the roots of the spring onion and wash thoroughly. Cut into 5-6 cm lengths.

• In a bowl, add in all the ingredients for the gravy and mix well.

• In a dissever bowl, add in the ingredients for the cornflour slurry and mix well.

COOKING METHOD

• Heat up 200 ml of oil in a wok over high heat. One time heated, add in the beef and chop-chop stir fry it for 30 sec or until near 70-80% cooked.

• Quickly transfer to a plate. Pour the excess oil in a basin, leaving behind 2 TBsp of oil in the wok.

• Heat up the oil over loftier rut, then add together in the ginger slices. Fry for 1 min or until aromatic.

• Next, add in the bound onions and stir fry, mixing well. Do not overcook the spring onion otherwise it volition be too limp.

• Add the beefiness dorsum and the bowl of sauce to the wok and give it a quick stir.

• Immediately add together in 1 TBsp of Chinese Rice Wine and the cornflour slurry. After 0.5 minute, or when the gravy thickens, transfer to a plate. Best served hot with a basin of hot steaming rice.
  

MARKETING TIPS

Beef

1. If yous purchase beef from the market, tell the seller to give yous the tender part for stir fry or for steam boat. The seller will normally give you what you need.
2. Secondly, make certain that the beefiness is vivid scarlet in color. If it looks dark or dull coloured, information technology is usually not fresh.

Ginger

1. Young ginger which is stake yellow is ordinarily meant for pickling with vinegar equally it is less fibrous. Old and matured ginger is more spicy and fragrant.
2. Purchase Bentong ginger, which is very fragrant and more spicy than normal ginger. You lot can place it equally it is darker in colour, thinner and has a somewhat muddy appearance.

COOKING TIPS

1. Add a picayune sodium bi-carbonate to assist tenderise the beef.
2. Don't add salt to marinate the beefiness as it has the tendency of drawing much juices from the beefiness thereby making information technology dry out and dehydrated.
3. Don't add salt into the marinate as it tends to draw out water in the beef, making it dry and dehydrated after frying.

HOW TO Cut BEEF

1. Cut across the grain (muscle fibres) when cutting the beefiness. If y'all slice it parallel, it will be very tough and rubbery.
2. Do non piece the beef too thinly or it volition tend to overcook and it will non has much substance.

Calories: 254 kcal | Carbohydrates: 6 yard | Protein: 13 g | Fatty: 18 g | Saturated Fat: 6 k | Cholesterol: 53 mg | Sodium: 565 mg | Potassium: 286 mg | Vitamin C: 0.7 mg | Calcium: 14 mg | Atomic number 26: i.seven mg

Most Bee Leng

Bee Leng spent well-nigh of her childhood in the kitchen learning the ropes of Chinese/Cantonese cooking. She loves to shares her treasury of heritage recipes and cooking wisdom gleaned from a lifetime of kitchen (mis)adventures. If yous send her a photo of a dish gone awry, she can probably tell what went wrong!

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Source: https://www.theburningkitchen.com/beef-ginger-spring-onion/