by Austin Carter
New Recipe
CUISINE: asian, Chinese COURSE: dinner, main dish prep time: 5 MINUTES cook time: 10 MINUTES total time: 15 MINUTES servings: 4
- Large Skillet or Wok - Measuring Spoons - Liquid Measuring Cup - Tongs or Spatula - Knife and Cutting Board - Mixing Bowl
- 400g (14 oz) flank steak - 2 tbsp vegetable oil - 1 red onion, cut into wedges - 4cm piece ginger, finely chopped - 2 garlic cloves, roughly chopped - 2 dried red chillies, roughly chopped
- 1 tbsp corn flour (cornstarch) mixed with 1 tbsp water - 4 spring onions (scallions), cut into batons
Marinade: - 1 tbsp soy sauce - 1 tbsp Chinese Shaoxing wine - ½ tsp baking soda - 3 tsp corn flour (cornstarch)
sauce: - ¼ cup soy sauce - ¼ cup chicken stock - 3 tbsp brown sugar - 2 tbsp Chinese Shaoxing wine
1. Cutting against the grain, slice the flank steak into thin strips. 2. Combine the steak with the marinade ingredients. Mix well. 3. Combine the ingredients for the stir-fry sauce.
4. Heat oil in a wok, cook beef for 2 minutes until just cooked, transfer to plate. 5. In the same pan, add onion, ginger, garlic, and chilies, stir-fry for 1 minute. Add stir-fry sauce, simmer for 30 seconds. Add cornflour mixture, simmer until thickened. Add back beef, spring onion, toss until combined.