After feasting our eyes with mouth-watering works of art from the monthly Daring Bakers challenge yesterday, we’ll continue with our Chinese Lunar New Year Celebration series with Recipe #4. Today we’re having BEEF. We don’t always have red meat at our dinner table, although I have been known to eat only steak all day (only if they are on sale at my local grocer!) once in a while. When we do have beef, it is usually as “supporting role” to our vegetables. However, in this dish, beef has the starring role.
And while we’re at it, I want to say a quick THANK YOU to fellow foodie SALT AND PEPPER for giving me an OM NOM nomination for our Chinese Recipe series. Thank you! Give them a quick visit to find out more about the OM NOM nominations.
Now back to our regular programming.
This recipe was adapted from my local Chinese buffet restaurant. Seriously. I am sure we are all familiar with orange-ginger beef or even the very American-Chinese beef and broccoli dishes. Well…we tend to lean towards spicier versions of these meals and my husband would rather not have the orange taste on the beef (which I do LOVE!) so I compromised and tweaked the recipe by using more ginger than anything else. There is never one right way of making this dish. The idea is to follow your taste buds. We like chewing on crunchy ginger in our foods. We know a lot of people would rather not have ginger in their foods! So, just know that when you make this dish, tweak it to your preference.
- 250 grams beef, sliced thinly (one boneless round steak slice from my local grocer is enough for this recipe)
- 3 cloves garlic, minced (I prefer mashing them with the side of a knife!)
- 3 tbs ginger, sliced thinly like julienned
- 1 small carrot, sliced thinly about 2 inches long
- 2 yellow peppers (or red bell peppers), julienned
- 1 or 2 tbs oil for stir-frying
- 2 tbs soy sauce
- 1 tsp cornstarch
- 1 tsp sugar
- 1 tbs ground ginger
- 1 tbs ginger, sliced thinly like julienned
- 1 tsp sesame oil or chili oil
- 1/4 cup water
- 1 tsp cornstarch
- 1 tbs soy sauce
- 1 tbs sugar
- 1 tsp sambal oelek or 1 tsp crushed chili pepper
- In a bowl, mix marinade ingredients and add beef. Marinate for 30 minutes or even overnight if you want to cook this dish the next day.
- Heat 1 tbs oil in wok. Add marinated beef and stir-fry for 5 minutes. Add more oil if required. Remove beef when cooked or browned and set aside.
- In same oil, add garlic, the rest of the ginger, carrots and peppers. Stir fry for 3 minutes, then add the beef. Continue stirring for another 3 minutes.
- Mix sauce ingredients in a bowl. Add to beef in wok and cook until sauce thickens and coats the vegetables and beef.
- Remove from wok and serve with steamed rice.
Notes: One variation of this dish is the orange-ginger version. To add the orange flavor, add 1/4 cup orange juice in the marinade. When mixing the sauce, add another 1/4 cup of orange juice and 2 tbs of grated orange peel. I find the orange peel has much more flavor than orange juice so if you are using one fresh orange anyway, grate the peel of the whole orange and add to the dish at the last minute. You can also add 1 medium onion (sliced thinly).