Ginger Beef
1 lb. lean beef, cut in thin strips across the grain.
2 1/2 T. cornstarch
1 1/2 T. sugar
1 T. sherry or water
6 mushrooms thinly sliced
1 8 oz. can sliced bamboo shoots
1 chunk ginger, size of a walnut, minced
2 garlic cloves minced
1/4 t. salt
2 stalks green onion, cut in 1 inch pieces
3 T. oil
3/4 C. beef stock
1 t. sugar, soy sauce, 1/3 of the ginger, and the sherry or water for 15 minutes. Place in small bowl 1/2 t. cornstarch and 1/2 C. beef broth, set aside. Heat wok over high heat. Add 1 T. oil to wok after it is very hot. Stir fry mushrooms and green onions until barely tender, about 1 minute. Add bamboo shoots, stir fry 1 minute. Add salt, 1/2 t. sugar, and 1/4 C. beef broth. Stir fry 1 minute. Remove from wok. Add 2 T. oil to wok and heat. Stir fry the ginger, garlic and beef 1 minute, or until barely browned. Add sauce mixture and stir until thickened. Add mushrooms, bamboo shoots and green onions. Serve with rice.
Serves 4.
Um..seems like people do really like ginger beef, I never heard this dish when I was in Hong Kong, I guess this dish is made to fit the taste of western people.However, I love that a lot and decided to make one after I go back to Hong Kong, my parents and friends may like that too. Hopefully, I will have my own restaurant after I return to my home country, so people over there can try the famous ginger beef!
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