- 250gms (1pound) beef slices
- 7 slices of ginger sliced
- 5 stalks of scallions (spring onions) cut into strips
- 5 garlic cloves grated
- 1-2 red chilies sliced
- 1 tsp baking soda
- 2 tsp olive oil
- 1 tsp oyster sauce
- 1 tsp sesame oil
- 2 tsp light soy sauce
- ½ tsp dark soy sauce
- ½ tsp corn starch
- Coat beef slices with the baking soda and set aside for 15-20 mins. Then thoroughly rinse the beef and pat dry.
- Combine the beef slices in a bowl with the light soy sauce, dark soy sauce, sesame oil, oyster sauce and cornstarch. Then set aside.
- Saute the chilies, garlic and ginger 30 seconds.
- Add the beef and the majority of the spring onions to the dish and cook until the beef slices are tender.
- Add in the remaining green onions for garnish.
- Serve with steamed rice.
1. Have you ever wondered how they get the beef so tender at Chinese restaurants? The trick is baking soda. Baking soda helps to tenderize the meat. However be careful not to keep the baking soda on too long, otherwise the meat will be too tender. Also, do not use too much baking soda (just a light coating will suffice) otherwise the meat will absorb the baking soda flavor which tastes quite bad.
2. The amount of red chilies you add to the dish will depend on the quality of the chili. The big fat red chilies are usually not that spicy. The smaller Thai chilies are really lethal and should be used in moderation.
3. This dish is very easy to cook, so even a novice cook should be able to make it with very little effort. The key is having a good taste palate. If you require additional spice or seasoning, feel free to adjust the amount according to your own taste buds.
4. I usually serve this dish with white or brown steamed rice and a green Chinese vegetable on the side. Alternatively, you can add the green vegetable directly to the beef stir-fry and it will still taste good.
Good luck & Happy Cooking!!