This Beef with Onion and Ginger dish is from Hugh. Hugh and Joyce made this dish together for the South Arm Cooking Club for seniors Chinese New Year celebration.
This Beef with Onion and Ginger dish is appetizing with the addition of ginger which gives a zing to the dish. The beef is tender and this is a great dish with steamed rice.
Ingredients
- 3/4 to 1 pound beef steak, flank or round, sliced thinly across the grain
- dash of pepper
- 2 tablespoons tapioca starch
- 2 tablespoons light soy sauce
- 1/2 teaspoon sugar
- few drops of sesame oil
- 6 to 8 slices ginger roots
- 1 teaspoon cooking wine
- 1 medium onion, thinly sliced
- 3 stalks green onions, cut into 2″ length, divide white part from green part
Instructions
 Marinate the beef with 1 tablespoon of tapioca starch, 1 1/2 tablespoons light soy sauce, dash of pepper, few drops of sesame oil and 1/2 teaspoon sugar.Use a small bowl to prepare the starch solution with 1 tablespoon of tapioca starch, 1/2 tablespoon of light soy sauce, 1/4 cup water and 1/4 teaspoon sugar. |
 When the wok is hot, add 2 teaspoons of oil and wait until smoke begins to rise. Use high heat all the time.Add ginger, onion, and white part of green onion. Stir fry for a minute. |
| Add beef and cooking wine. Stir to mix well and cover with a lid and cook with high heat for 2 minutes. Place the beef on a platter and sprinkle with the green part of the green onions before serving.
Hugh, thank you for sharing this simple recipe. |
I made this last night with sirloin pork instead of beef (it was on sale). I’ve got an international household with kids from the far east, from Europe and plain old rednecks from around here — and everybody really liked it. They said to add it to the “make again” list. I served it with rice and stir fried sugar snap peas.
My only caution is during the wait two minutes phase, be careful because the sugar and starch in the sauce can burn. Mine did a little but I moved the meat out and the flavor was not affected.