Part 4 of our 5-part series on Quick Asian dishes (inspired by Jaden’s 15 Minute Asian Light Meals contest) swings back into Chinese territory after taking a detour through India with our “Mustard Potatoes” post.
Annie is really getting fired up about making Asian dishes that don’t take a lot of prep time, cooking time, or ingredients. “Stir-fried Beef with Ginger and Egg” fits the bill to a T. Here is everything you need for this dish:
Eggs, green onions, beef, ginger
Stir-fried Beef with Ginger and Eggs
recipe adapted from “Malaysian Favorites” by Wendy Hutton
10 oz of flank steak, sliced thinly against the grain
1 Tbsp cornstarch
1/4 cup vegetable oil
1-1/2 inch piece of ginger
4 green onion stalks
1/4 cup (or less) water
1 egg, lightly beaten
- Coat the beef with cornstarch, then mix in 1 Tbsp rice wine, 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 tsp sugar, and 1/2 tsp white pepper. Set aside to marinate.
- Peel and julienne ginger into 1/16-inch sticks. Chop green onions into 1 inch-long pieces. Lightly beat an egg.
- Heat up the oil in a wok over high heat. Toss in the ginger and fry until golden and crisp.
4. Remove the ginger from the oil and drain.
5. Add the beef to the wok and oil. Stir fry for 1 minute.
6. Add the green onions and stir fry for another 15 seconds
7. Move the beef and onions to the sides, creating a well. Add the water, then the beaten egg.
8. Stir the beef and the eggs together until the egg sets.
9. Plate it up and garnish with the fried ginger.
Serve over rice or hor funn rice noodles.
TIP #1: Use flank steak instead of sirloin because it is more tender.
TIP #2: The fried ginger is really what makes this dish so flavorful. Next time I would add twice as much ginger!
Five Quick Asian Dishes Series:
“1-4-7” Steamed Eggs
Two Tofus, Two Ways
Stir-Fried Beef with Ginger and Egg
Steamed Shiitake Mushrooms with Bok Choy and Fatt Choy