Stir Fried Beef with Ginger and Spring Onions

I was chatting to my friend Jacqueline this morning; it was so much fun to have a long chat with her. She is such a lovely and helpful friend, even though I am so far away from Malaysia, she still offers her hand by helping me to shop around for my wedding stuffs. Thanks Jac!! I really do miss your company.

Jac and I met in college; we just “clicked” after a trip to Redang. She is a foodie too; we used to go “Food Hunting” every Sunday ;-)) It was so much fun to catch up with each other while having lots and lots of great food. And I must mention this; we are kinda greedy, adventurous and each had a GOOD appetite, always ended up with a table full of good food. Ohhhh….NOOO… I miss u so much, Jac!! And of course I miss Malaysian food as well..hehehehe

Well, back to today’s cooking – Stir Fried Beef with Ginger and Spring Onions. This is the dish I used to cook for Steven whenever I am running out of ideas for cooking;-p. He loves the dish except for the ginger bit. He always has the idea of emptying his plate even though some of the ingredients are for taste and smell only, so his face always turn “funny” whenever he bite something that he shouldn’t ;-p

Ingredients:
Beef (u can use chicken or pork)
4 stalks Spring Onions
5 pieces of ginger
2 tablespoons cooking oil
1/2 tablespoon of corn flour
1/8 teaspoon sesame oil
1/4 teaspoon of sugar
2 tablespoons oyster sauce
1/2 tablespoon Chinese cooking wine
1 dash of white pepper powder
Salt to taste

Method:

Marinate the beef with some soy sauce, pepper and corn flour to seal in the juice of the chicken. Set aside for 20 minutes.

Heat up your wok and pour the remaining cooking oil into the wok. When the wok gets very hot and begins to smoke, add in the ginger and stir for a few seconds, then add the spring onions and stir until thoroughly hot. Add in the beef and continue to stir well. Just when the beef start to cook, add in the oyster sauce, sesame oil, cooking wine, white pepper, sugar, and toss the wok a few times. Remove from heat and serve hot with steamed white rice.