# Ginger Beef Stir Fry

Cuisine: chinese · Time: 45 minutes · Servings: 4

## Ingredients

- 1 lb 450 g flank steak
- 1  egg (, beaten)
- 1 tablespoon finely grated ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/3 cup chicken stock ((or beef stock))
- 2 tablespoons Shaoxing wine
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons Chinkiang vinegar
- 3 tablespoons sugar
- 1 teaspoon Chinese red chili pepper flakes
- 1 tablespoon cornstarch
- 1/3 cup cornstarch
- 1/3 cup peanut oil ((or vegetable oil))
- 3  green onions (, sliced on the bias, white and green part separated)
- 2 cloves garlic (, thinly sliced)
- 1  thumb ginger (, julinned)
- 1  red pepper (, sliced)
- 2  baby bok choy (, sliced into bite-size pieces)
- 1 teaspoon toasted sesame seeds  ((for garnish))

## Steps

1. Halve the flank steak lengthwise into two big pieces, then slice against the grain into 1/4” (4-cm) thick pieces.
2. Beat the egg in a medium-sized bowl. Add the sliced beef, ginger, baking soda and salt. Mix well and let marinate for 20 minutes while preparing the other ingredients.
3. Combine the sauce ingredients in a medium bowl and mix well.
4. When you’re ready to cook, add the 1/3 cup cornstarch to the marinated beef, 1 tablespoon at a time. Stir to coat the beef, until it forms an uneven coating with a little dry cornstarch left unattached.
5. Heat 2 tablespoons of oil in a wok (or 24” skillet) over medium-high heat until it shimmers. Cook in batches, add the beef and spread it into a single layer in the skillet. Cook without touching the beef for 3 minutes, or until the bottom has browned. Flip to brown the other side, 2 minutes or so. Transfer the beef to a big plate and repeat with the rest of the beef. Once all the beef is cooked, remove the pan from the stove. Let cool for 2 to 3 minutes. (*Footnote 2)
6. Place the pan back onto the stove and turn to medium heat. Add 1 tablespoon of oil.
7. Add the green onion, ginger, and garlic. Stir a few times to release the fragrance.
8. Add the bell pepper and baby bok choy. Turn to medium high heat. Stir and cook for 1 minute.
9. Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens (*Footnote 3). Add back the beef pieces. Stir to coat the beef with sauce.
10. Transfer everything to a plate immediately and garnish with roasted sesame seeds. Serve hot over steamed rice as a main dish.

---

Source: omnivorescookbook — https://omnivorescookbook.com/ginger-beef/
Page: https://findfood.fun/vi/recipes/6801
Language: en (requested translation unavailable)