Stir-fried Eggs with Meats and Vegetables
2 min readXin Jiang Chao Niu Rou
500g lean fillet or sirloin steak
3 tablespoons groundnut or vegetable oil
8 thin slices of fresh root ginger, peeled and finely shredded
2 garlic cloves, thinly sliced
2tablespoons chicken stock
2teaspoons sesame oil
1tablespoon oyster sauce
chopped spring onions, to garnish
2 teaspoons light soy sauce
1tablespoon shaoxing rice wine or dry sherry
2 teaspoons sesame oil
14teaspoon salt
pinch of sugar
1tablespoon cornflour
I like using fillet steak not only for its tenderness but also because it has little fat and cooks quickly. The ginger adds a subtle and fragrant spiciness.
1. Cut the beef into slices about 3 cm(1Va inches) long and 5 mm(a inch) thick. Put the beef into a bowl, add all the marinade ingredients and mix well.
2. Heat a wok over a high heat until it is hot, then add the groundnut or vegetable oil. When the oil is very hot and begins to smoke, add the beef. Let the meat brown for 1 minute, then carefully stir-fry for another minute. Drain the beef in a colander, leaving 1 tablespoon oil in the wok.
3. Quickly reheat the wok and the oil. When it is hot, add the ginger and garlic and stir-fry for 20 seconds over a medium heat. Then add the stock, give the mixture a stir and return the meat to the wok and stir to mix well. Add the sesame oil and oyster sauce and give the mixture several stirs to mix well.
4. Turn onto a platter, garnish with chopped spring onions and serve at once, with fried or plain rice anda vegetable or fish dish.
