Monthly Recipes


Beef Stir-Fry with Fresh and Pickled Ginger

Food and Wine


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Bottle House

Marinade
3 tablespoons dry sherry
2 tablespoons soy sauce
2 teaspoons cornstarch
1 1/4 pounds sirloin steak, thinly sliced

Sauce and Stir-Fry
1/2 cup low-sodium chicken broth
2 tablespoons dry sherry
3 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 1/2 teaspoons Chinese chile-garlic sauce
1 1/2 teaspoons cornstarch
3 tablespoons vegetable oil
1/4 cup julienned fresh ginger
6 scallions, cut into 2-inch lengths
2 tablespoons pickled ginger, sliced into thin strips

In a large bowl, whisk the sherry with the soy sauce and cornstarch. Add the steak and turn to coat with the marinade. Let stand for 15 minutes.
In a small bowl, whisk the chicken broth with the sherry, oyster sauce, hoisin sauce, chile-garlic sauce and cornstarch. Lift the beef from the marinade; discard the marinade. Heat a wok or large skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until shimmering. Add the steak and stir-fry over high heat until browned and cooked to medium, about 1 minute. Transfer the steak to a plate. Add the remaining 1 tablespoon of vegetable oil to the wok. Add the fresh ginger and scallions and stir-fry over high heat until fragrant, about 30 seconds. Return the steak to the wok and add the pickled ginger and the sauce. Stir-fry until the sauce thickens, about 10 seconds. Transfer the steak to bowls and serve.

Serve With Steamed white rice or cooked lo mein noodles.
Serve and enjoy!
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