| Prep Time | 60 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
Beef:
- 500 g Beef Sirloin thinly sliced
- 4 stalks Spring Onions sliced
- 1 tablespoon Ginger Paste
- 2 cloves Vegetable Stock cube minced
- 2 tablespoons Peanut Oil
Marinade:
- 1 tablespoon Rice Wine Vinegar or White or Apple Cider Vinegar
- 1 tablespoon low sodium Soy Sauce
- 1 tablespoons Corn Flour
- 2 tablespoons Water
Sauce:
- 1 tablespoon Hoisin Sauce
- 1 tablespoon Chilli Garlic Sauce
- 2 tablespoons low sodium Soy Sauce
- 1 tablespoon Chinese Cooking Wine
- 1 tablespoon Brown Sugar
- 1 teaspoon Rice Wine Vinegar
- 1 teaspoon Corn Flour
- Salt optional
Ingredients
Beef:
Marinade:
Sauce:
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Instructions
- Using cornflour, rice wine vinegar and soy sauce, marinate the beef slices for an hour.
- Mix together sauce ingredients until smooth.
- Set aside.
- Place wok on medium heat and then add peanut oil.
- Once oil is hot enough add beef, ginger and garlic.
- Brown beef for 5 minutes then add spring onions.
- Add sauce mixture and cook for 1 to 2 minutes, making sure sauce coats the beef.
- Turn heat off and then serve.
Recipe Notes
Velveting:
The most important step is to marinade the beef in a mixture of cornflour and vinegar.
The technique that most Chinese restaurants use to create that tenderised texture we love so much is called velveting.
Velveting can be made up of a mixture of egg whites, baking soda and wine, but we are using cornflour, rice wine vinegar and soy sauce to make this a permanent emulsion marinade.
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