This recipe is all about speed. Take too much time and the beef gets overcooked.
The first time I was trying out this recipe, I was very jittery at the stove. Nearly knocked the bowls and ingredients over. My first attempt resulted in rubbery beef. But after several practices, now it takes about 7 minutes to complete the dish with the beef just cooked.
Ingredients
200g of beef (thinly sliced)
25g of ginger (sliced)
1-2 stalks of spring onions (cut into length of about 3" long)
2 tablespoons of oyster sauce
1 teaspoon of sugar
1 cap of shaoxing wine
Preparation
Heat 2 tablespoons of oil in a pan.
Pan fry the ginger slices till edges start to brown or fragrant.
Add in the beef and stir fry till semi-cooked.
Toss in the spring onions.
Add in oyster sauce and sugar.
Using medium high heat, stir fry everything and add in shaoxing wine.
Turn heat off when beef is cooked.
Serve hot.
* Substitute beef with pig liver and you get - Stir-fry Pig Liver with Ginger & Spring Onion.
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