Beef With Ginger and Spring Onion Slimming World
STORY BEHIND THE RECIPE
Beef with Ginger and Spring Onions, also known as Jiang Cong Jiu Rou (姜葱牛肉), may seem like a simple dish to make. After all it only needs 3 main ingredients (no prizes for guessing which three!) + the usual Chinese condiments, and 35 minutes to get from fridge to table.
But perfecting this recipe does requires some practice and a good dose of grandma's 'best-kept' cooking wisdom!
TRICK OF THE TRADE
Here are some important tips for this recipe.
Firstly, make sure that you use Bentong ginger from Malaysia, known as the king of ginger for its distinctive aromatic and spicy flavour. Read more in the tips below.
Secondly, slice the beef against the direction of the grain of the meat. This ensures that the meat will not be tough and chewy. This is the same for pork.
Thirdly, use sodium bicarbonate to marinate the beef. It will help further tenderise the meat.
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Lastly, don't overcook the beef, or it will ruin all your hard work! I prefer to fry the beef separately first until 70-80% cooked, and then add it into towards the end to further cook until it is just done.
WHAT I LIKE ABOUT THIS DISH
- The wok hei flavour of the beef.Using high heat for this dish is necessary to achieve wok hei, and the taste is just not the same without it!
- It's simple and fast to make!Needing only 35 minutes of cooking time. Just make sure you read and follow the tips stated here.
HOW TO MAKE BEEF WITH GINGER AND SPRING ONIONS
Wash the beef and pat dry. Cut the beef into thin slices by cutting against the grain (see video for demonstration).
Add the marinade ingredients to the sliced beef. Then mix well and marinate for about 20 mins.
Remove the skin from the ginger and slice thinly.
Remove the roots of the spring onion and wash thoroughly. Cut into 5-6 cm lengths.
In a bowl, add in all the ingredients for the gravy and mix well.
In a separate bowl, add in the ingredients for the cornflour slurry and mix well.
Heat up 200 ml of oil in a wok over high heat. Once heated, add in the beef and quickly stir fry it for 30 sec or until about 70-80% cooked.
Quickly transfer to a plate. Pour the excess oil in a bowl, leaving behind 2 TBsp of oil in the wok.
Heat up the oil over high heat, then add in the ginger slices. Fry for 1 min or until aromatic.
Next, add in the spring onions and stir fry, mixing well. Do not overcook the spring onion otherwise it will be too limp.
Add the beef back and the bowl of sauce to the wok and give it a quick stir.
Immediately add in 1 TBsp of Chinese Rice Wine and the cornflour slurry. After 0.5 minute, or when the gravy thickens, transfer to a plate. Best served hot with a bowl of hot steaming rice.
MARKETING TIPS
Beef
- If you buy beef from the market, tell the seller to give you the tender part for stir fry or for steam boat. The seller will usually give you what you need.
- Secondly, make sure that the beef is bright reddish in color. If it looks dark or dull coloured, it is usually not fresh.
Ginger
- Young ginger which is pale yellow is usually meant for pickling with vinegar as it is less fibrous. Old and matured ginger is more spicy and fragrant.
- Buy Bentong ginger, which is very fragrant and more spicy than normal ginger. You can identify it as it is darker in colour, thinner and has a somewhat muddy appearance.
COOKING TIPS
- Add a little sodium bi-carbonate to help tenderise the beef.
- Don't add salt to marinate the beef as it has the tendency of drawing much juices from the beef thereby making it dry and dehydrated.
- Don't add salt into the marinate as it tends to draw out water in the beef, making it dry and dehydrated after frying.
HOW TO CUT BEEF
- Cut across the grain (muscle fibres) when cutting the beef. If you slice it parallel, it will be very tough and rubbery.
- Do not slice the beef too thinly or it will tend to overcook and it will not has much substance.
DIETARY MODIFICATIONS
- Egg-Free: No modifications needed.
- Fish-Free: No modifications needed.
- Gluten-Free: Use gluten free sauces.
- Nut-Free: No modifications needed.
- Shellfish-Free: No modifications needed.
WATCH OUR VIDEO for how to make this recipe!
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Stir-Fried Beef with Ginger and Spring Onions (姜葱牛肉)
Servings: 4
Calories: 254 kcal
Stir Fried Beef with Ginger and Spring Onions is a household dish for many Chinese. It's simple to make, but tricky to get it right. Find out the secrets of mastering this deceivingly simple dish with this article!
Print Recipe
- 300 gm Beef
- 1 Bundle Spring Onion
- 60 gm Ginger
- 200 ml Oil to deep fry the beef
- 1 TBsp Chinese Rice Wine Hua Tiao Chiew
Marinade for Beef
- 1/4 tsp Sodium Bicarbonate to tenderise the beef
- 1 TBsp Light Soy Sauce
- 1 TBsp Cornflour
- 1 pinch Pepper
- 3 TBsp Water
- 2 tsp Oil
Cornflour Slurry
- 1 tsp Cornflour
- 2 tbsp Water
PREPARATION METHOD
-
Wash the beef and pat dry. Cut the beef into thin slices by cutting against the grain (see video for demonstration).
-
Add the marinade ingredients to the sliced beef. Then mix well and marinate for about 20 mins.
-
Remove the skin from the ginger and slice thinly.
-
Remove the roots of the spring onion and wash thoroughly. Cut into 5-6 cm lengths.
-
In a bowl, add in all the ingredients for the gravy and mix well.
-
In a separate bowl, add in the ingredients for the cornflour slurry and mix well.
COOKING METHOD
-
Heat up 200 ml of oil in a wok over high heat. Once heated, add in the beef and quickly stir fry it for 30 sec or until about 70-80% cooked.
-
Quickly transfer to a plate. Pour the excess oil in a bowl, leaving behind 2 TBsp of oil in the wok.
-
Heat up the oil over high heat, then add in the ginger slices. Fry for 1 min or until aromatic.
-
Next, add in the spring onions and stir fry, mixing well. Do not overcook the spring onion otherwise it will be too limp.
-
Add the beef back and the bowl of sauce to the wok and give it a quick stir.
-
Immediately add in 1 TBsp of Chinese Rice Wine and the cornflour slurry. After 0.5 minute, or when the gravy thickens, transfer to a plate. Best served hot with a bowl of hot steaming rice.
MARKETING TIPS
Beef
- If you buy beef from the market, tell the seller to give you the tender part for stir fry or for steam boat. The seller will usually give you what you need.
- Secondly, make sure that the beef is bright reddish in color. If it looks dark or dull coloured, it is usually not fresh.
Ginger
- Young ginger which is pale yellow is usually meant for pickling with vinegar as it is less fibrous. Old and matured ginger is more spicy and fragrant.
- Buy Bentong ginger, which is very fragrant and more spicy than normal ginger. You can identify it as it is darker in colour, thinner and has a somewhat muddy appearance.
COOKING TIPS
- Add a little sodium bi-carbonate to help tenderise the beef.
- Don't add salt to marinate the beef as it has the tendency of drawing much juices from the beef thereby making it dry and dehydrated.
- Don't add salt into the marinate as it tends to draw out water in the beef, making it dry and dehydrated after frying.
HOW TO CUT BEEF
- Cut across the grain (muscle fibres) when cutting the beef. If you slice it parallel, it will be very tough and rubbery.
- Do not slice the beef too thinly or it will tend to overcook and it will not has much substance.
Calories: 254 kcal | Carbohydrates: 6 g | Protein: 13 g | Fat: 18 g | Saturated Fat: 6 g | Cholesterol: 53 mg | Sodium: 565 mg | Potassium: 286 mg | Vitamin C: 0.7 mg | Calcium: 14 mg | Iron: 1.7 mg
About Bee Leng
Source: https://www.theburningkitchen.com/beef-ginger-spring-onion/
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