Ingredients
14 oz beef flank, cut into thin strips
3 tbsp vegetable oil
5½ red onion, cut into wedges
4 cm ginger, finely chopped
2 garlic cloves, roughly chopped
2 tsp red chilies, roughly chopped
1 tbsp cornstarch, dissolved in 1 tbsp water
4 spring onions, roughly 1 oz total, cut into batons
1 tbsp soy sauce
1 tbsp rice wine, sake, or Chinese Shaoxing wine
½ tsp baking soda
1 tbsp cornstarch
¼ cup soy sauce
¼ cup chicken stock
3 tbsp brown sugar
2 tbsp rice wine, sake, or Chinese Shaoxing wine
1 cup steamed rice or egg noodle
¼ tsp spring onions, minced
Preparation
Start with the marinade by combining the beef with rice wine, sake, or Chinese Shaoxing wine, baking soda and cornstarch. Mix well.
For the stir-fry sauce, combine soy sauce, chicken stock, brown sugar and rice wine, sake, or Chinese Shaoxing wine.
Then, heat the oil in a wok or deep skillet over high heat. Add the beef and saute for about 2 minutes or until just cooked. Set aside.
Return the same pan to the heat (no need to clean it). You can also add a little more oil if there isn’t any left in the pand. Then, add in the onion garlic, ginger, and chillies. Saute fo half a minute.
Then add the stir-fry sauce. Allow it to simmer for half a minute, then add the cornflour mixture and simmer until thickened.
Add the beef back into the sauce along with the spring onion and toss until well combined. Adjust seasoning as desired.
Serve immediately, either with rice, or poured over egg noodles. Garnish with ¼ minced spring onions
