Saturday, April 12, 2008

Ginger Beef

I marinated some beef with thinly sliced ginger, some ground onion, thick soy sauce, light soy sauce, sesame oil and chinese wine and left it in the freezer for a couple of days. Today I thawed it and stir fried some yellow sliced onions, garlic, and 4-5 sliced red chilies till aromatic before adding in the beef. After stirring it for a good 4 minutes I added enough water to cover the meat, closed the lid of the wok and let the fire do its part. After 20 minutes I added some sliced potatoes and closed the lid again and left it to simmer for another 30 minutes (adding water along the way every now and then). Just 5 minutes before removing it from the fire I added generous amount of spring onions.

Lovely with a side of broccoli stir fried with garlic, red chili, prawns, fresh shitake mushrooms and some abalone sauce!

1 comment:

Sophie said...

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