Beef with ginger and spring onion (姜葱牛肉)- A very common dish on most Asian dinning table. A dish worth to record down for the benefit for the new wife or mother to cook for the family to enjoy.
Most dishes that passed down from my late mother has no black and white record, but through memories, and there is no fix amount of measurement of ingredients either by spoon or by weight, all are agak agak (estimate). Whatever it is, with all the agak agak, all dishes that my mom laid on the dinning table are perfect and super delicious, even a simple fried egg or fish! It's the taste of Love!
Love these dish with lots of spring onion, the meat is so tender and juicy, Yum Yum!
My very own version of the recipe
What you need
200 g beef (tenderloin) cut into thin slices (cut against the grain)
2 big knob of young ginger - sliced
1 big bundle of spring onion - cleaned and cut into 2 inch length
2 cloves garlic, chopped
1 tsp sesame oil
1 tsp aromatic spice - Optional
1/2 tbsp oyster sauce
1 tbsp Chinese cooking wine
1 tsp cornflour
1 tbsp fish sauce, Chinese cooking wine, sugar, some water
some cornflour mix with some water
Marinate beef slices with the marinade for about 1/2 hour.
Heat wok with oil and stir-fry ginger and garlic until slightly browned and fragrant.
Add in the white part of the spring onion.
Add in the marinaded beef slices continue to stir-fry briefly on high heat. Make sure not to over cooked the beef. Add in the seasoning.
Add in the green part of the spring onion and mix in the thickening.
Dish out and serve hot with rice.
Hope you enjoy the dish I shared with you! ^_^