Beef with Ginger and Spring
|
Notes
Round Diameter: 26 cm |
|
Ingredients
| 200 | g | Australian wagyu beef (AB) |
| 50 | g | Ginger |
| SEASONING | ||
| 1 | tbsp. | Salted butter |
| ½ | tbsp. | Potato Starch |
| 3 | tbsp. | Shallot oil |
| ½ | tbsp. | Minced ginger |
| Shao xing wine solution | ||
| MARINADE | ||
| Salt | ||
| ½ | Sugar | |
| 1 | tsp. | Soy sauce |
| 1 | tsp. | Potato starch |
| 50 | g | Spring onions |
| 50 | g | Large onion |
| ½ | tbsp. | Soy sauce |
| ¾ | tbsp. | Oyster sauce |
| ½ | tsp. | Sugar |
| dash | White pepper | |
| dash | Sesame oil |
Preparation
- Cut beef into thick rectangular pieces of about 5 mm thick. Add marinade ingredients, mix well.
- Slice ginger into slices and spring onions and onions into bit size cubes.
- Heat some butter in a wok, pan seared beef briefly on both side and set aside without over cooking the centre part set aside.
- In a wok, saute onions and ginger until fragrant is released, add beef and seasonings and stir-fry evenly.
- Serve in a pre-heated clay pot immediately.
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Beef with Ginger and Spring
