Sliced Beef With Ginger and Spring Onion

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STORY Backside THE RECIPE

Beef with Ginger and Spring Onions, also known as Jiang Cong Jiu Rou (姜葱牛肉), may seem similar a elementary dish to brand. Later all information technology only needs 3 principal ingredients (no prizes for guessing which 3!) + the usual Chinese condiments, and 35 minutes to get from refrigerator to table.

Only perfecting this recipe does requires some practise and a good dose of grandma's 'all-time-kept' cooking wisdom!

Fox OF THE TRADE

Hither are some important tips for this recipe.

Firstly, make certain that yous use Bentong ginger from Malaysia, known as the king of ginger for its distinctive aromatic and spicy flavour. Read more in the tips beneath.

Secondly, piece the beef against the direction of the grain of the meat. This ensures that the meat volition non be tough and chewy. This is the same for pork.

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

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Lastly, don't overcook the beef, or it will ruin all your hard piece of work! I prefer to fry the beef separately beginning until seventy-80% cooked, and then add it into towards the end to further cook until it is just done.

WHAT I Similar ABOUT THIS DISH

• The wok hei season of the beef.Using high oestrus for this dish is necessary to accomplish wok hei, and the gustatory modality is simply not the aforementioned without information technology!
• It's simple and fast to brand!Needing only 35 minutes of cooking time. Merely make sure you lot read and follow the tips stated here.

HOW TO MAKE BEEF WITH GINGER AND Leap ONIONS

Wash the beef and pat dry out. Cutting the beefiness into thin slices past cutting confronting the grain (run into video for demonstration).

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

Remove the skin from the ginger and slice thinly.

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

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

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

Heat up 200 ml of oil in a wok over loftier heat. In one case heated, add together in the beef and quickly stir fry it for thirty sec or until about 70-80% 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 loftier heat, then add together in the ginger slices. Fry for one min or until effluvious.

Next, add in the spring onions and stir fry, mixing well. Practise not overcook the spring onion otherwise it will be as well limp.

Add the beef back and the bowl of sauce to the wok and give information technology a quick stir.

Immediately add in i TBsp of Chinese Rice Wine and the cornflour slurry. Subsequently 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 yous buy beef from the market, tell the seller to give you the tender part for stir fry or for steam boat. The seller will usually give you what you demand.
2. Secondly, make certain that the beef is bright reddish in color. If information technology looks night or dull coloured, it is usually not fresh.

Ginger

1. Young ginger which is pale yellow is normally meant for pickling with vinegar as it is less fibrous. Old and matured ginger is more spicy and fragrant.
2. Buy Bentong ginger, which is very fragrant and more spicy than normal ginger. Y'all tin identify information technology as it is darker in color, thinner and has a somewhat muddied appearance.

COOKING TIPS

1. Add a fiddling sodium bi-carbonate to help tenderise the beefiness.
2. Don't add together table salt to marinate the beef every bit it has the tendency of drawing much juices from the beef thereby making it dry and dehydrated.
3. Don't add common salt into the marinate equally it tends to draw out water in the beef, making it dry out and dehydrated after frying.

HOW TO CUT Beef

1. Cutting beyond the grain (muscle fibres) when cut the beef. If you piece it parallel, information technology will be very tough and rubbery.
2. Do not slice the beefiness too thinly or it will tend to overcook and information technology will not has much substance.

DIETARY MODIFICATIONS

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

WATCH OUR VIDEO for how to make this recipe!

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

Grade: Side Dish

Cuisine: Chinese

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

Prep Time: 20 minutes

Cook Fourth dimension: 15 minutes

Full Time: 35 minutes

Servings: 4

Calories: 254 kcal

Stir Fried Beef with Ginger and Spring Onions is a household dish for many Chinese. Information technology'south simple to brand, but tricky to get it right. Discover out the secrets of mastering this deceivingly simple dish with this commodity!

Print Recipe

• 300 gm Beef
• 1 Bundle Spring Onion
• 60 gm Ginger
• 200 ml Oil to deep fry the beef
• i TBsp Chinese Rice Wine Hua Tiao Chiew

Marinade for Beef

• 1/4 tsp Sodium Bicarbonate to tenderise the beef
• 1 TBsp Light Soy Sauce
• ane TBsp Cornflour
• 1 pinch Pepper
• three TBsp Water
• 2 tsp Oil

Cornflour Slurry

• i tsp Cornflour
• ii tbsp H2o

Training METHOD

• Launder the beefiness and pat dry. Cut the beef into sparse slices by cutting against the grain (meet video for demonstration).

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

• Remove the skin from the ginger and piece thinly.

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

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

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

COOKING METHOD

• Heat up 200 ml of oil in a wok over high heat. Once heated, add in the beef and speedily stir fry information technology for 30 sec or until near seventy-80% cooked.

• Quickly transfer to a plate. Pour the excess oil in a bowl, leaving behind ii 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 together in the spring onions and stir fry, mixing well. Practise not overcook the spring onion otherwise it will exist too limp.

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

• Immediately add in 1 TBsp of Chinese Rice Wine and the cornflour slurry. After 0.v infinitesimal, or when the gravy thickens, transfer to a plate. All-time served hot with a bowl of hot steaming rice.
  

MARKETING TIPS

Beef

1. If you purchase beef from the market, tell the seller to give you the tender function for stir fry or for steam boat. The seller will normally give you what you demand.
2. Secondly, make certain that the beefiness is bright cerise in colour. If it looks nighttime or dull coloured, it is usually not fresh.

Ginger

1. Young ginger which is pale yellow is usually meant for pickling with vinegar equally information technology is less gristly. Old and matured ginger is more spicy and fragrant.
2. Buy Bentong ginger, which is very fragrant and more spicy than normal ginger. You tin identify it as it is darker in colour, thinner and has a somewhat muddy appearance.

COOKING TIPS

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

HOW TO Cut Beefiness

1. Cutting beyond the grain (muscle fibres) when cut the beef. If you slice it parallel, information technology will be very tough and rubbery.
2. Do not slice the beef as well thinly or it will tend to overcook and it will non has much substance.

Calories: 254 kcal | Carbohydrates: vi g | Poly peptide: xiii thou | Fatty: eighteen g | Saturated Fat: 6 g | Cholesterol: 53 mg | Sodium: 565 mg | Potassium: 286 mg | Vitamin C: 0.vii mg | Calcium: 14 mg | Iron: 1.7 mg

Well-nigh Bee Leng

Bee Leng spent nearly 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 you send her a photo of a dish gone awry, she tin probably tell what went wrong!

flahertylethe1985.blogspot.com

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

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