This one I adapted from a little book on Chinese food. The original recipe had green peppers.
Ingredients:
4 tablespoons oil
1-inch piece gingerroot, peeled and chopped
1 lb beef tenderloin, very thinly sliced
1 onion, sliced
salt, if necessary
Sauce:
1/4 cup vegetable stock
1 tablespoon soy sauce (better if using dark soy sauce)
1 teaspoon sesame oil
2 tablespoons cornstarch mixture (prepare with 1 part cornstarch, 2 parts of water)
Preparation:
In a wok, heat oil, add gingerroot and fry for 1 minute. Add beef and quickly stir-fry for 2 minutes just until color changes.Stir in onion and stir-fry for 5 minutes.
In a small bowl, mix together sauce ingredients. Stir into beef mixture. Cook, stirring, until lightly thickened. Add salt if needed.
Serve with white rice.
4 tablespoons oil
1-inch piece gingerroot, peeled and chopped
1 lb beef tenderloin, very thinly sliced
1 onion, sliced
salt, if necessary
Sauce:
1/4 cup vegetable stock
1 tablespoon soy sauce (better if using dark soy sauce)
1 teaspoon sesame oil
2 tablespoons cornstarch mixture (prepare with 1 part cornstarch, 2 parts of water)
Preparation:
In a wok, heat oil, add gingerroot and fry for 1 minute. Add beef and quickly stir-fry for 2 minutes just until color changes.Stir in onion and stir-fry for 5 minutes.
In a small bowl, mix together sauce ingredients. Stir into beef mixture. Cook, stirring, until lightly thickened. Add salt if needed.
Serve with white rice.
That sounds quite tasty and is certainly easy to make. So I'll give it a go.
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