Ginger and Garlic Beef

Tender strips of beef, quickly seared until browned. The sharp scent of sautéed ginger and garlic fills the air, while the sauce binds everything with a deep gloss.

• Prep time: 25 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 365
• Protein: 28 g
• Carbs: 9 g
• Fat: 20 g

Ingredients

• 500 g Beef rump steak ( thinly sliced )
• 4 piece Garlic ( minced )
• 3 tbsp soy sauce
• 1 tbsp rice wine
• 1 tbsp Corn starch
• 1 tsp Brown sugar
• 1 tsp Ginger ground
• 2 tbsp Peanut oil
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 tsp Sesame oil
• 30 g Fresh ginger ( peeled and cut into fine matchsticks )

Instructions

1. Slice the meat

   Cut the beef into very thin strips, strictly across the grain. This ensures the meat is tender.

2. Marinate and velvet

   In a bowl, mix the meat with one tablespoon of soy sauce, rice wine, and cornstarch. The starch will create a protective film that keeps the juices inside.

3. Prepare the aromatics

   Finely mince the garlic, cut the spring onions on the bias, and slice the fresh ginger into fine matchsticks. Prepare your remaining sauce mixture with the sugar and ground ginger.

4. Sear quickly

   Heat the peanut oil in a very hot pan or wok. When the oil smokes slightly, add the meat. It should sizzle instantly. Remove as soon as it is browned but still pink in the center.

5. Bind and glaze

   In the same pan, sauté the garlic and fresh ginger for 30 seconds. Return the meat to the pan, pour in the rest of the sauce and the spring onions. Stir vigorously: the sauce should thicken and coat each piece of meat with a glossy glaze. Finish with the sesame oil.

Chef's tips

• Heat is the secret: your pan must be screaming hot before adding the meat.
• Do not overcrowd the pan; cook in two batches if necessary to prevent the meat from boiling in its own juices.

Storage

Eat immediately. The meat tends to toughen when reheated.