Description
This Chinese beef stir-fry with ginger is a must-eat in winter. It is savory, hearty, and has an earthy ginger flavor. It pairs well with white rice.
Ingredients
Scale
- 10.5 oz flank steak (0.65lb), sliced 1/4 inch thick
- 1 teaspoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon baking soda
- 4 teaspoons cornstarch
- 4 teaspoons cooking wine, Shaoxing wine, or dry sherry
- 2 teaspoons oil
- 1 1/2 teaspoons soy sauce
- 1/2 teaspoon dark soy sauce
- 1/2 teaspoon oyster sauce
- 1/2 cup water
- 12 slices ginger
- 1/2 onion
- 10 slices carrots
- 3 stalks green onion
Instructions
- Cut the beef against the grain into 1/4 inch pieces.
- Add soy sauce, dark soy sauce, cooking wine, cornstarch, and baking soda. Mix well and add oil at the end.
- Prepare the vegetables by slicing ginger, carrots, onions, and spring onions.
- Add oil and ginger over medium heat, frying until golden, about 2 to 3 minutes.
- Add the beef to the pan and sear until golden brown, turning as needed.
- Add carrots, water, and sauce. Stir fry for 1 to 2 minutes.
- Add onions and spring onions and fry for an additional 1 to 2 minutes.
- Serve hot with steamed rice.
Notes
- This dish is best enjoyed fresh and hot.
- Adjust the amount of ginger to your taste preference.
- Feel free to add other vegetables like bell peppers.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main dish
- Method: Stir fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: beef stir fry, ginger stir fry, Chinese recipes, winter recipes