Wade's Chinese 'Fakeaway' from Today with Maura and Dáithí.
Ingredients
Prep/Cook Time: Approx 35 mns
Serves 4
- 400g beef – sirloin works great for this, sliced against the grain
- 1 bunch scallions/spring onions – washed and cut into 6 cm pieces
- 55g fresh ginger – peeled and thinly sliced
- 150 ml of oil for frying the beef
- ½ tbsp. mirin
For the Beef Marinade:
- Pinch of bread soda – this will help tenderise the beef
- 1 tbsp. soy sauce
- 1 tbsp. cornflour
- 3 tbsp. water
- 2 tbsp. rapeseed oil
- Pinch of freshly ground black pepper and salt
For the Sauce:
- 120ml water
- 1 tsp. roasted sesame oil
- ½ tsp. Soy sauce
- 1 tbsp. sweet chili sauce
- 1 tsp. Worcestershire sauce
- To thicken the Sauce:
- 1 tsp cornflour
- 2 tbsp. water
Method
- Mix the sliced beef well with the marinade and leave for 15 mins.
- Mix the ingredients for the sauce together in a bowl and leave until needed. You can do the same for the cornflour and water to thicken the sauce but make sure you keep this separate for the sauce.
- Heat a wok or large pan over high heat. Add the oil and be careful as it will be very hot.
- Add the beef to the wok and quickly stir fry until ¾'s cooked. About 40 seconds. Remove and drain the oil apart from about 3 tbsp. Place this oil back on the heat.
- When hot add the sliced ginger and cook for about 1 minute until soft. Add the scallions and cook just until slightly softened. Sometimes I like to even add bok choy at this stage too.
- Add the beef back to the wok along with the ingredients for the sauce. Stir all the ingredients in the wok together and then add the mirin, and the cornflour and water mix for thickening.
- Cook for about 30 seconds and once the sauce thickens remove and place it into your serving dish.
- Serve with a nice bowl of steamed rice, fried rice or noodles.
