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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)
Stir-fry sauce sauce:
¼ cup soy sauce
¼ cup chicken stock
3 tbsp brown sugar
2 tbsp Chinese Shaoxing wine
Cutting against the grain, slice the flank steak into thin strips.
Combine the steak with the marinade ingredients. Mix well.
Combine the ingredients for the stir-fry sauce.
Heat the oil in a wok or frying pan over high heat. Add the beef and cook, stir-frying, for about 2 minutes or until just cooked. Transfer the beef to a large tray or plate.
Return the same pan to the heat (no need to clean it). Add in the onion (add a little more oil if there isn’t any left in the pan), ginger, garlic and chillies. Stir-fry for about a minute. Then add the stir-fry sauce. Allow to simmer for half a minute. Then add the corn flour mixture and simmer until thickened. Add the beef back into the sauce along with the spring onion and toss until well combined.
Serve warm.
The Best I have ever made !!!
This was sooo delicious and the meat was so tender. Thank you for all the tips. I am making this again. Big winner in our house.
A regular on our dinner rotation
I’ve been making this already a few times and now I’ve tweaked the recipe a bit, because our 1.5 year old is joining the dinner table.
I served it with soba noodles, adding some broccoli, bok choy and carrots.
I used less wine because of the baby.
Still a great success, the plates were licked clean!
Greetings from Belgium
Amazing!
I’ve been wanting to try this recipe and finally I made it! It was Amazing!!! It will be on rotation. I was extremely pleased when my husband enjoyed it as well! I love all your recipes that I have done so far. When will we get your products in Canada?? Soon please.