Stir-Fried Beef with Ginger and Green Onion

Name: Stir-Fried Beef with Ginger and Green Onion
Yield: 4 people
Cuisine: American
Ingredients: 300 g sirloin steak (1-1/4 cup); 1/2 tsp soy sauce; 1 tsp cooking wine; 1/2 tsp baking soda; 3 tbsp cornstarch; 2 tbsp water; 1 tbsp oil; 1 tbsp soy sauce; 1/3 tsp dark soy sauce; 1 tsp oyster sauce; 2 tbsp water; 1 tsp cornstarch, mixed with 1 tbsp water; 1 tbsp oil; 1 tbsp sliced ginger; 1 tbsp sliced garlic; 1 tbsp green onion stalks; 150 g sliced onion (3/4 cup); 1 tbsp cooking wine; 1/4 tsp salt; 1/2 tsp sugar; 1/2 tsp chicken powder

Katatonickat @katatonickat

Canada

Someone in da house wanted this. He shall remain anonymous. So I searched on line to see if I could find something. Seems complicated because lol - grams means nothing to me but I do have a scale…but many do not. So here it is and I hope I made it easier. My recipe when I cooked it was doubled. BTW yet again I forgot to take a picture of the final dish. So you will have to do with the picture I took pre final…I never learn.

Katatonickat @katatonickat

Saved

Ingredients

4 people

For the beef
300 gsirloin steak (1-1/4 cup)
1/2 tspsoy sauce
1 tspcooking wine
1/2 tspbaking soda
3 tbspcornstarch
2 tbspwater
1 tbspoil
For the sauce
1 tbspsoy sauce
1/3 tspdark soy sauce
1 tspoyster sauce
2 tbspwater
For the cornstarch slurry
1 tspcornstarch, mixed with 1 tbsp water
For the stir fry
1 tbspoil
1 tbspsliced ginger
1 tbspsliced garlic
1 tbspgreen onion stalks
150 gsliced onion (3/4 cup)
1 tbspcooking wine
1/4 tspsalt
1/2 tspsugar
1/2 tspchicken powder

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Steps

1

I doubled my recipe from the instructs listed. I wanted left overs and I cooked my favorite jasmine rice to go with it. And I do not know about you but cooking is preference, and I like ginger and garlic and onions so I doubled what was called for.
2

Instructions
At least 2 hours before cooking, mix your beef, soy sauce, cooking wine, baking soda, cornstarch, and half of your water (2 tbsp) and mix well.(This will be boiled off but adds tenderness and flavour to the meat)
3

To prep your sauce, add together 1 tbsp soy sauce, 1/3 tsp dark soy sauce, 1 tsp oyster sauce and 2 tbsp water in a small bowl. Set aside.
4

To prep your cornstarch slurry, mix together 1 tsp cornstarch with 1 tbsp water. Mix well and set aside. (This will be added in a later step)
5

Prep your spices into a tiny bowl. These spices are added in step 11. This is the 1/4 tsp salt, 1/2 tsp sugar and finally 1/2 tsp chicken powder.
6

When you’re ready to start cooking, boil a pot of water. Once the water is boiling, add your beef in, and stir to ensure the pieces don’t stick to each other or to the bottom of the pan.
7

When the beef is about 80% done (still a little pink), drain it and run it under cold water for about a minute. Drain, shake off any excess moisture and set aside.
8

Heat your wok to medium and add in 1 tbsp of oil. Next,
add 1 tbsp of ginger, 1 tbsp garlic, and 1 tbsp green onion stalks, then stir fry until fragrant (about 30 seconds or if you doubled then about a minute).
9

Add in your sliced onion with 1 tbsp of cooking wine. Stir for 15 seconds or until onion begins to look translucent.
10

Add in your beef, then 1/4 tsp salt, 1/2 tsp sugar, and 1/2 tsp chicken powder. Stir for another 40 seconds. (I waited till the beef looked cooked)
11

Add your oyster sauce, soy sauce, and dark soy sauce mixture. Mix and toss until everything is evenly coated (about 20 seconds).
12

Add your cornstarch slurry gradually, while mixing so the sauce thickens. Stir for another 20 or so seconds, until the sauce its at your desired thickness.
13

Add in your leafy green onion pieces, stir to mix everything together, and serve.