Dominique HallerOn
today's show, we've talked with Grace Young about her stunning cookbook
Stir-Frying to the Sky's Edge. Find a recipe for the Stir-Fried Ginger Beef that Grace mentioned during the show:
Stir-Fried Ginger Beef (serves 2 as a main dish with rice or 4 as a part of a multicourse meal)
12 ounces lean flank steak
1 tablespoon minced ginger
1½ teaspoons soy sauce
1 teaspoon plus 1 tablespoon Shao Hsing rice wine or dry sherry
1 teaspoon corn starch
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 teaspoon plus 1 tablespoon peanut or vegetable oil
1 tablespoon oyster sauce
¼ cup sliced pickled ginger (about 1 ounce)
4 scallions halved lengthwise and cut into 2-inch sections
1. Cut the beef with the grain into 2-inch-wide strips. Cut each strip across the grain into ¼-inch-thick slices. In a medium bowl combine the beef, ginger, soy sauce, 1 teaspoon of the rice wine, cornstarch, salt, and pepper. Stir to combine. Stir in 1 teaspoon of the oil. In a small bowl combine the oyster sauce and the remaining 1 tablespoon rice wine.
2. Heat a 14-inch-flat-bottomed work or 12-inch skillet over high heat until a bead of water vaporizes whitin 1 to 2 seconds of contact. Swirl in the remaining 1 tablespoon oil, carefully add the beef, and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the beef begin to sear. Then, using a metal spatula, stir-fry 30 seconds until the beef is lightly browned but not cooked through. Swirl the oyster sauce mixture into the wok, add the pickled ginger and scallions, and stir-fry 30 seconds to 1 minute or until the beef is just cooked through and the pickled ginger is well distributed.
And enjoy!
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