Saturday, December 8, 2007
Beef Fried Rice
I found this recipe in a Chinese cookbook. I changed the recipe a little because I did not use minced beef, instead, I thinly sliced it against the grain into thin strips.
The recipe is lovely; it's very mild with many subtle flavors coming through. My parents particularly like the ginger flavor that they could taste in the dish.
Serve this recipe with a simple stir fried green vegetable and I think you'd have a very tasty meal.
Beef Fried Rice
Serves 2 for lunch, or 3 with an additional dish
8 ounces of beef, (I used sirloin) finely sliced into 1/8-1/4 inch width strips against the grain
3 cups boiled rice, cooked in advance and fluffed with a fork to separate the grains
1 egg, beaten lightly
4 cloves garlic, minced finely
1/4 inch fresh ginger, peeled and minced finely
4 scallions, cut into small rounds and whites separated from greens
4 leaves of iceberg lettuce, thinly shredded
4 tbsp canola oil
1/2 tsp sugar
2 tsp thin soy sauce
2 tsp thick soy sauce
3 tsp Shaohsing wine or medium-dry sherry
1/2 tsp freshly ground pepper
1/2 tsp cornstarch or potato flour
Prep all of the ingredients and the rice. Add the sugar, soy sauces, 1 tsp of the wine or sherry, the pepper and the cornstarch or potato flour to the beef. Stir vigorously and marinade for 30 minutes. Blend 1 tbsp of the oil into the beef.
Heat the wok until it is very hot and add 2 tbsp of oil. Add the garlic, ginger and white part of the scallions and stir until fragrant, approximately 30 seconds.
Next add the beef. Stir continuously for about 30 seconds, and splash in the remaining 2 tsp of wine or sherry.
Finally pour in the egg and rice, and continue to stir for about 2 more minutes until everything is blended and heated through. It is important to stir gently so that the rice does not get broken up.
Remove the wok from the heat, and add the lettuce and green scallions, incorporating them carefully. Serve hot!