Ginger Beef Bites
Ingredients
- 500 gBeef tenderloin (cut into 2cm cubes)
- 3 tbspsoy sauce
- 1 tspGinger ground
- 2 pcGarlic (finely minced)
- 1 tspBrown sugar
- 1 tbspCorn starch
- 2 tbspPeanut oil
- 1 tbspSesame oil
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced on the bias)
- 20 gFresh ginger (grated)
Method
Beef cubes seared over high heat, remaining tender and juicy under a glazed crust. The pungent ginger aroma blends with deep soy sauce for a mouth-coating bite.
- 1
Cut the beef fillet into regular 2 cm cubes. The pieces must be uniform for even cooking in the wok.
- 2
In a mixing bowl, combine the beef with the soy sauce, ground ginger, grated fresh ginger, minced garlic, and brown sugar. Sprinkle with cornstarch to coat each piece; this will create the sauce's binding.
- 3
Heat the peanut oil until smoking. Add the beef cubes. The meat should sizzle on contact with the metal. Let it brown without stirring for 1 minute to get a brown crust.
- 4
Add the sesame oil and sliced green onions. Stir vigorously. The sauce should thicken instantly and become glossy, coating each piece of meat syrupy.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the wok: too much meat will cause it to boil instead of sear.
- Take the meat out of the fridge 20 minutes beforehand to avoid thermal shock.
How long does this dish keep?
Eat immediately. Beef loses its tenderness as it cools.
