This is another popular ‘zi char’ dish that is commonly ordered. You don’t need an IP to cook this, it’s super fast as long as you get the correct part of the beef. I’ll recommend tenderloin or sirloin tip or flank sliced thinly (not paper thin) against the grain. It is very versatile as you can do pork slices, fish slices, frog legs and venison slices. Perfect dish to go with white rice as there is the fragrant yummy sauce! You could add a fried sunny side up too! Hubby gave his seal of approval on this dish too ~
For IP users, you can simply sauté this in your IP. 😜
Serves 4 | Cook Time: 8 mins
- 400g Beef; sliced
- 6 stalks Spring Onions
- 50g Young Ginger (6-8 slices)
- 1 tbsp minced Garlic (2 cloves)
- 1 tsp Ginger Juice (squeeze from pulp)
- 1 tbsp Light Soya Sauce
- 1/2 tsp Dark Soya Sauce
- 1 1/2 tbsp Oyster Sauce
- 2 tbsp Shaoxing/Hua Tiao Wine (Reserve 1 tbsp)
- 1/2 tsp Sugar
- 1/4 tsp White Pepper Powder
- 1/2 tsp Sesame Oil
- 1 tbsp Corn Flour
- 3 tbsp Vegetable Oil
- 1 tbsp Water
- Season beef with 1 tsp Ginger Juice, 1 tbsp Light Soya Sauce, 1/2 tsp Dark Soya Sauce, 1 1/2 tbsp Oyster Sauce, 1 tbsp Shaoxing Wine, 1/2 tsp Sugar, 1/4 tsp White Pepper Powder, 1/2 tsp Sesame Oil, 1 tbsp Corn Flour and set aside.
- Slice Spring Onions. Seperate green and white parts. Slice ginger and mince the garlic.
- Heat oil in pan.
- Fry ginger slices for 2 mins.
- Add minced garlic and white part of the spring onions. Fry for 2 mins.
- Add marinated beef slices and sauté for 3 mins. Add a tbsp of water. Do not overcook, 80% is good as the beef will continue cooking on its own.
- Add green parts of the spring onions and glaze with 1 tbsp Shaoxing Hua Tiao Wine.
- Serve hot.