Ang Sarap (A Tagalog word for "It's Delicious")

Beef and Ginger Stir Fry

As I always said the secret to a very tender stir fried beef recipe is a really hot wok and baking soda, once you master that trick then you will be enjoying that super tender texture you wondered how Chinese restaurants do it even with cheaper cuts. Like most of my Asian stir fried beef recipes this is a relatively quick and easy recipe which is cooked in under 5 minutes a Chinese classic that uses lots of ginger to give flavours to this wonderful dish.

Ingredients

700g beef tenderloin, thinly sliced
1 thumb sized ginger, sliced thinly
1 white onion, sliced
4 cloves garlic, minced
1 tsp baking soda
1 tbsp cornstarch
2 tsp cornstarch dissolved in 1/2 cup water
4 tbsp soy sauce
6 tbsp Chinese cooking wine
salt
freshly ground black pepper
4 stalks spring onions, sliced
peanut oil
sesame oil

Method

1. In a bowl mix together beef, 1 tsp sesame oil, baking soda, 1 tbsp cornstarch, salt and 2 tbsp Chinese cooking wine. Set aside for 1 hour.
2. Place beef in towel lined plate to drain of excess liquid.
3. Heat peanut oil in high heat using a wok, then when it is near its smoking point add beef (in batches if your wok is small, you need the heat to be consistent) and stir fry for a minute. Remove beef from wok then set aside.
4. Add garlic, ginger, chillies and onions then stir fry for a minute.
5. Add the beef back and the remaining cooking wine, soy sauce and cornstarch mixture
6. Bring to a boil while constantly stirring, add the spring onions, stir for a minute then season with salt and freshly ground black pepper.
7. Turn heat off then serve.