1 tbsp. soy sauce
1 tbsp. hoisin sauce
1 tbsp. dry sherry
pinch five-spice powder
3 tbsp. vegetable oil
1/4 tsp.salt.
1 large onion, peeled and cut into eighths
1/2 tsp. chopped fresh ginger
1 tsp. chopped garlic
1 level tbsp. cornstarch
1/4 cup beef stork
1/2 tsp. sesame oil
green onion tops, to serve
Freeze beef briefly until, firm, then cut into thin slice.
Combine beef, soy and hoisin sauce, sherry and five-spice, and
marinate for 15 minutes. Remove beef and set marinade side.
Heat 1 tbsp. oil in a pan Add salt onion and stir-fry 1 minutes.
Remove onion with a slotted spoon and set aside. Heat remaining
oil in pan and add ginger, garlic and beef. Stir-fry 1-2 minutes,
until beef just loses its pinkness. Do not overcook or it will become
tough.. Return onion to pan.
Blend cornstarch and stock and stir in to thicken. Sprinkle
sesame oil on top and serve garnished with sliced tops of green onions.
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