Ginger and Scallions Beef
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Ginger and Scallions Beef (姜葱牛肉) is a quick and satisfying stir fry. Beef cooks quickly so the actual cooking is only about 10 minutes. The secret to making the beef slices tender in a stir fry like this is brisk cooking, buying a good cut (such as tenderloin) … and baking soda! Yes, baking soda can be used as a natural meat tenderizer and this extra step makes a world of difference to the texture of the cooked beef.
I bought ready-sliced beef from my supermarket which takes away most of the effort of preparing this dish. I like to whip this up when I don’t have much time to cook dinner (half hour to cook one rice, one meat dish and one vegetable dish).
Is there anything else that goes the same taste as the chinese wine?
you don’t need to substitute. Trust me :)
Judging by shariffah’s name, my guess is she is Muslim, as I am. We don’t consume alcohol. So is there really an alternative to the Chinese wine ingredient? Thanks!
There is really no need to substitute the wine taste which is subtle and for those who grew up being familiar with the taste in their stir-fries. I know not all Chinese families add Chinese wine to their cooking. So it is fine to omit it, will not break the taste of the dish.
Hihi, Im a novice trying to learn cooking :) May i know why is there a need to coat the beef with soda powder 1st & how long should i leave the beef marinated b4 i cooked them?
It’s for tenderizing the meat. It’s up to you depending on how much time you have, I would marinade it for at least 30 minutes or a few hours in the fridge.
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Can’t wait to try this!
Can this recipes be used for other meets like mutton and venison and pork? Thank you !
Can this recipes be used for other meets like mutton and venison and pork? Thank you ! Referring to the Chinese wine in your recipes is it 米酒或白米酒？
I’m not familiar with cooking mutton, sorry. But the recipe can be used with venison, pork and chicken. This is the Chinese wine: https://noobcook.com/shaoxing-wine/
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