Ginger-fried Beef

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Title: GINGER-FRIED BEEF
Categories: Chinese, Beef
Yield: 2 servings

1/4 lb Sirloin steak, shredded
1 md Onion, quartered and cut
-into strips
1 Thumb-size piece fresh
-ginger, peeled and
Shredded (see note)
1 Clove garlic, minced
Marinade (in jar)
2 ts Light soy sauce
2 ts Vegetable sauce
1 ts Dark soy sauce
1 ts Dry sherry or rice wine
1/2 ts Sugar
1/2 ts Sesame oil
1/4 ts Salt
1/4 ts Pepper
1/4 ts Baking powder
2 ts Cornstarch
1 tb Water

NOTES: Thanks to reader Alice Ho, here's a ginger beef
recipe that's stir fried not deep fried. If you
partially freeze the beef, it can be cut into thin
shreds making it quick work in a wok or wide skillet.
Marinating the meat and cooking it, still partially
frozen, keeps more of the meat juices in the meat and
out of the sauce. For dessert, a tropical mixture of
lichees, mandarins and grapes would be refreshing. If
you thought soy sauce was soy sauce, Alice Ho offers
these tips : "Black and light soy sauces are
distinguishable. If you shake the light sauce, the
bottle is transparent. This is easier than deciphering
the chinese characters on the bottles." Ho says the
baking powder in this recipe acts as a meat tenderizer.

DIRECTIONS: Cut beef into shreds, while partially
frozen. Use a sharp cleaver or chef's knife. Prepare
onion, pepper, ginger and garlic; set aside.

Pour marinade ingredients (mixed together) over beef
and let stand for 30 minutes (longer if you wish).

Heat wok or wide skillet; add 2 Tb vegetable oil. Fry
onion and pepper in hot oil, stirring constantly. Add
salt and pepper to taste, and cook for a minute.
Vegetables should be crisp and glistening. Remove from
pan.

Add another 2 Tb oil to the pan; heat and add garlic
and ginger.

Add beef, stirring quickly to separate strips that
cling together.

Add 1/4 cup hot water; stir and cook for about a
minute. Return cooked vegetables to wok and blend
quickly.

Season to taste, as you wish, or add 1 Tb oyster sauce
to enhance the flavor. Serve over hot steaming rice.
Serves 2. Offer a second stir-fry dish to round out
the meal.

Calgary Herald, food section, 82.01.29

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