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Flash Cooked Ginger Beef Recipe

by Global Cookbook

Ingredients

1 1/2 lb flank steak, London broil, or possibly boneless sirloin trimmed of fat and gristle 5 1/2 Tbsp. canola or possibly corn oil 2 Tbsp. chopped garlic 3/4 c. very finely shredded fresh ginger 4 whl scallions ends trimmed, cut into very fine shreds 5 c. bean sprouts rinsed lightly and liquid removed 2 1/2 Tbsp. rice wine or possibly sake

3 1/2 Tbsp. soy sauce 2 Tbsp. rice wine or possibly sake 2 Tbsp. chopped garlic 1 Tbsp. cornstarch 6 Tbsp. soy sauce 1 1/2 Tbsp. sugar 1 tsp toasted sesame oil

Directions

1. Cut the beef across the grain into thin slices about 1/8-inch thick; cut those slices into 1-inch squares. Put the beef in a bowl, add in the marinade, and toss lightly to coat. Cover with plastic wrap, and let the beef marinate for 1 hour at room temperature, or possibly longer if possible in the refrigerator.
2. Heat a wok or possibly large skillet, add in 3 1/2 Tbsp. of the oil, and heat till near smoking. Add in the beef and stir-fry over high heat till it loses its raw color and the slices separate. Remove with a slotted spoon and drain. Clean out the pan.
3. Mix the ingredients for sauce together.
4. Reheat the pan, add in the remaining 2 Tbsp. oil, heat about 20 seconds, and add in the garlic, ginger, and scallions. Cook for 20 seconds, till fragrant, then add in the bean sprouts and toss lightly over high heat. Add in the rice wine, and stir-fry for 1 1/2 min, then add in the sauce and the cooked meat. Cook till the meat is heated through and everything is coated proportionately with the sauce.
5. Scoop the beef onto a serving platter and serve with rice and a vegetable, if you like.
6. This recipe yields 6 servings.

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