Beef. ginger and spring onion stir-fry recipe
Ingredients
40ml groundnut oil
400g beef rump steak. trimmed of excess fat and cut into thin strips
2 shallots. finely sliced
4 spring onions. sliced
1 inch piece of ginger. peeled and finely chopped
1tsp caster sugar
2tbsp oyster sauce
2-3tbsp dark soy sauce
pinch of chilli flakes
1tbsp coriander leaves. finely chopped
200g short-grain rice. cooked as per package instructions
sprig of coriander. to garnish
Whisk together the soy sauce. oyster sauce. sugar and chilli flakes in a small mixing bowl. Place the steak strips in a shallow dish and cover with the marinade. Toss to combine well. then cover and chill for 30 minutes. After marinating. remove from the fridge and allow to come up to room temperature. Sit the beef in a sieve placed over a bowl to drain from the marinade. Heat the groundnut oil in a large wok over a moderate heat until hot. Stir-fry the beef for 2-3 minutes. then add the shallots. spring onions and ginger. Continue to cook for a further 2-3 minutes. then remove from the heat and sprinkle over the chopped coriander. Serve with hot rice and garnish the stir-fry with a sprig of coriander.
