Part 4 of our 5-part series on Quick Asian dishes (inspired by Jaden's 15 Minute Asian Light Meals contest) swings back into Chinese territory after taking a detour through India with our "Mustard Potatoes" post.
Annie is really getting fired up about making Asian dishes that don't take a lot of prep time, cooking time, or ingredients. "Stir-fried Beef with Ginger and Egg" fits the bill to a T. Here is everything you need for this dish:
Stir-fried Beef with Ginger and Eggs
recipe adapted from "Malaysian Favorites" by Wendy Hutton
10 oz of flank steak, sliced thinly against the grain
1 Tbsp cornstarch
1/4 cup vegetable oil
1-1/2 inch piece of ginger
4 green onion stalks
1/4 cup (or less) water
1 egg, lightly beaten
- Coat the beef with cornstarch, then mix in 1 Tbsp rice wine, 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 tsp sugar, and 1/2 tsp white pepper. Set aside to marinate.
- Peel and julienne ginger into 1/16-inch sticks. Chop green onions into 1 inch-long pieces. Lightly beat an egg.
- Heat up the oil in a wok over high heat. Toss in the ginger and fry until golden and crisp.
- Add the beef to the wok and oil. Stir fry for 1 minute.
- Add the green onions and stir fry for another 15 seconds
- Move the beef and onions to the sides, creating a well. Add the water, then the beaten egg.
- Stir the beef and the eggs together until the egg sets.
- Plate it up and garnish with the fried ginger.
Remove the ginger from the oil and drain.
Serve over rice or hor funn rice noodles.
TIP #1: Use flank steak instead of sirloin because it is more tender.
TIP #2: The fried ginger is really what makes this dish so flavorful. Next time I would add twice as much ginger!
Five Quick Asian Dishes Series:
"1-4-7" Steamed Eggs
Two Tofus, Two Ways
Stir-Fried Beef with Ginger and Egg
Steamed Shiitake Mushrooms with Bok Choy and Fatt Choy
Don't miss a day in this series! Sign up to receive all our posts via RSS feed or by email