This dish is the tiniest bit fiddly, but it makes up for it with its bold, distinctive flavour. It's a better version of Chinese takeaway.
Serves 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
600 g beef medallian steaks
1/4 cup cornflower
1/4 cup vegetable oil
2 teaspoons fresh ginger , grated
1 tablespoon garlic , finely diced
1/3 cup dark soy sauce
1/3 cup water
1/2 cup dark brown sugar
100 g baby corn
75 g snow peas/mange tout
4 spring onions, whites removed, cut into 3cm-long pieces
Method
Slice the beef into thin strips and place it in a freezer bag, along with the cornstarch. Shake the steak around in the bag, making sure each piece is fully coated with cornstarch and leave it to sit.
Add the canola oil to a large frying pan and heat on medium-high heat.
Add the steak piece by piece to the pan, shaking off any excess corn starch. Cook on each side for a couple of minutes until it browns slightly, then remove and set aside. You'll probably need to do it batches. Use either tongs, or if you're dexterous, chopsticks, to flip the strips.
Add the ginger and garlic to the pan and sauté it for one minute. Add the baby corn to the pan, and then the soy sauce, water and sugar. Bring it to the boil. You'll see the liquid start to turn viscose.
Pop the steak back in and let the sauce thicken for a few minutes. If it doesn't thicken, mix 1 tablespoon of cornstarch with 1 tablespoon of water, stir and add it to the pan.
Add the green onions and snow peas, gently stir, and cook for another two minutes. Serve on plain rice or noodles.
Comentários