Mix together the beef, garlic, ginger, chilli flakes, soy sauce and kecap manis in a bowl. Cover and place in the fridge for ½ hour an hour. Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat. Add the beef mixture and fry, stirring regularly until it gets very brown and crispy Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger Once hot add the 1 tablespoon of oil to it and swirl gently. Add the beef and cook quickly for 2 minutes. Remove the beef from the pan and set to one side. Add the remaining oil to the pan and stir fry the onion until just starting to color. Add the garlic and tomatoes and cook for 2 minutes Add remaining tablespoon of oil to the pan. Then add in the mushrooms, kale, and reserved marinade, and stir to combine. Cook for minutes, until the kale is wilted, the sauce has thickened and come to a boil, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine
Chinese braised beef with ginger - Cafe Gray Deluxe
Instructions. First, prepare the beef: Slice the beef against the grain into 2- to 3-inch (cm) pieces, between ⅛- to ¼-inch (about cm) thick. Add the beef to a medium bowl, along with the water, cornstarch, orange juice, oil, oyster sauce, baking soda, and five spice powder, if using. Marinate for 1 hour Add the chile peppers and stir fry for about 30 seconds. Add the scallions, ginger and garlic and stir fry for about 1 minute, taking care not to burn it. Add the peppers and carrots and continue stir frying until cooked through but still crunchy. Reduce heat to medium-low. Give the sauce a big stir to mix in the cornstarch and pour into the wok Set all of these ingredients aside. Heat the vegetable oil in a skillet until extremely hot (currents should be running through the oil), then add the garlic, ginger, and sambal for about seconds. Add the thinly sliced mushrooms and chilis, stir, then immediately add the soy sauce, oyster sauce, and sugar Add the beef strips, ensuring they are well coated. Marinate for at least 2 hours, preferably overnight. Prepare the Chow Mein Sauce: In a separate bowl, combine the light soy sauce, dark soy sauce, oyster sauce, Chinese cooking wine, white sugar, and a pinch of white pepper. Stir well to dissolve the sugar. Set aside Add this together with the bay leaves to the beef in the pan. Stir well again. Now add the fresh ginger and the cardamom pods to the beef. Pour in the beef stock. Season with a good dash of pepper and salt. Stir and bring the beef and stock to a rolling boil. Then turn the heat low again and simmer the beef for at least 2 hours
Chinese Style Braised Beef with Soy and Ginger
Bring about 2 inches of salted water to boil in a large skillet. Add green beans and cook until bright green, about 5 minutes. Remove from heat, drain green beans, and place in a large bowl of ice water to stop the cooking. Wipe the skillet dry and place back on the stove. Heat sesame oil over medium high heat. Season beef with salt and pepper Heat the oil in a wok or large heavy based skillet over high heat until it is smoking. Add the onion and garlic and cook for 1 minute or until the onion becomes translucent. Keep it moving so the garlic doesn't burn. Add the beef and stir fry for 1 minute until just cooked to your liking, then remove into bowl Ingredients. 2 – 3 tbsp vegetable or sunflower oil; 1¼ kg beef leg or brisket, cut into very large pieces; 2 onions; 50g ginger; 3 cloves of garlic; small bunch of coriander