Sticky Asian Beef with Ginger
Ginger Sauce
Ingredients
½ onion, chopped
30g ginger, chopped
2 cloves garlic, chopped
1 tablespoon oil
1 red chilli, deseeded and chopped (keep the seeds in if you like it hotter or leave the chilli out)
3 tablespoons tomato puree
75ml soy sauce
100ml malt vinegar
75g sugar
1 teaspoon sesame oil
75ml water
Method
Fry the onion, ginger and garlic in the oil until golden and then add the chilli and cook for 30 seconds. Add the tomato puree, soy, vinegar, sugar, sesame oil and water and bring to a simmer.
Cook for 15 minutes then blend to a smooth sauce.
Ingredients
500g stir fry beef strips ( ask your butcher)
3 tablespoons cornflour
1 teaspoon Chinese five spice
Oil for cooking
Method
Toss the beef in the cornflour and five spice.
Cover the bottom of a frying pan with oil and when hot add the beef (don’t over crowd cook it in batches).
Cook for a couple of minutes each side and transfer to kitchen paper.
When all the meat has been cooked clean the pan and return the beef and add the sauce.
Cook to coat.
To Serve
Cooked rice
4 scallions
4 radishes
Cut the scallions into 3 and then cut each third into thin strips.
Place in iced water and leave for 15 minutes to crisp up.
Finely slice the radishes.
Serve the beef on rice and garnish with scallions and radish.
