Now this dish was made in two batches, the first made earlier by Shanna, and the second made by Wachuka after we realised the first batch wouldn’t be enough!
Funny thing about some recipes is that when you want to make more, you double the quantities, but that doesn’t always yield double the food! This is one such recipe
It was well worth making 2 batches of this, it was absolutely gorgeous! the ginger cut through the beef, and a warmness came through the beef. Here is the recipe:
- 2 Tbsp unseasoned rice vinegar (or regular vinegar, if you can’t find rice vinegar)
- 5 Tbsp soy sauce
- 1 Tbsp honey
- 1 Tbsp peeled, grated fresh ginger
- 1 teaspoon chile pepper flakes
- 1 teaspoon ground cumin
Beef and stir-fry
- 1 1 1/4 to 1 1/2 lb top sirloin steak
- 1 Tbsp corn starch
- 2 Tbsp vegetable oil (preferably peanut)
- 1 Tbsp sesame oil (optional)
- 3-4 green onions, cut on a diagonal, 1/2-inch apart, including the greens
- 2 cloves garlic, thinly sliced
- 2-3 hot chiles, preferably red serranos, seeded, sliced
- 1-inch nob of ginger, peeled, cut lengthwise into matchstick shapes
- 1/2 cup chopped dhania
1 Chill the steak in the freezer for 30 minutes before you slice it, this will make it easier to cut in thin slices. Slice the steak first crosswise in 1/2-inch thick slices. The cut each slice lengthwise into strips.
2 In a medium bowl, whisk together the marinade ingredients; the soy sauce, vinegar, grated ginger, honey, red chile flakes, and cumin. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes, and up to 4 hours, in the fridge.
3 In a small bowl, mix the corn starch with 2 tablespoons of cold water to make a sort of paste.
4 Heat the oil in a wok, or a large sauté pan, over high heat until it is nearly smoking. As the oil is heating up, pat the beef dry and separate it into small batches no larger than what can fit into the palm of your hand. Working in batches, sauté beef until just brown outside but rare inside, no more than 1 minute. Transfer beef to a bowl.
When all of the beef is cooked, put the chiles and garlic into the pan and stir-fry 30-45 seconds. Add the julienned ginger and cook for 30-45 seconds more. Add the beef back to the pan. Add the cornstarch slurry. Add the scallions and mix everything together. Cook for 1 minute.
Turn the heat off and mix in the dhania. Serve at once with steamed white rice.