I think ginger and scallions make good companions for each other. Be it fish or poultry, you can never go wrong by preparing them in ginger and scallions. So for this time, I decided to whip up some beef to go along with the perfect companions. And I ever used frozen beef to cook this dish, the result was quite a chewy and rubbery beef if no tenderizer was used. But since tenderizer is by itself some forms of chemicals, I would prefer to omit it and go for some fresh beef instead. The difference is quite apparent, as even without any tenderizer, fresh beef will stay tender and good as even after reheating, it does not turn out as tough and chewy as compared to frozen beef.
So in all, it’s still every penny counts. As the chinese saying goes, 一分钱，一分货。With peanuts, you get monkeys ! Hahahaha! I have been counting on PurelyFresh for all my fresh produce as much as possible for now and it has been so far so good ! So if you are desiring for some fresh stir fried beef as well, this is my choice from PurelyFresh.
Although it comes in a huge chunk of 500g, but with PurelyFresh, you can always inform that to slice it in smaller serving portions so as to save you the hassle of doing it yourself. But because I wasn’t sure how I would be preparing the beef when I purchased it, hence I did not opt for this extra service which comes at no additional charge. Nevertheless, most importantly is that the dish was still prepared in good faith using all fresh ingredients without any meat tenderizers!
And instead of a rice bowl this time, it was delicately served on a deli rice plate ! If you were to ask me whether the beef is fresh or not, I must say it certainly is ! All because of the fact that I have leftovers from the dish, I actually kept them for reheating for my lunchbox the next day and despite that, the beef still stayed pretty much tender. So somehow you can gauge from there the state and quality of the beef that was purchased from PurelyFresh.
Had it with some simple egg fried rice for a change this time and with just these two items, they make a quick and fuss free deli rice bowl dish and lunchbox choice. For those who doesn’t take beef, you can replace it equally with some stir fried pork, chicken or sliced fish which are can be just as delectable. As for personal preference, I prefer beef that are just slightly before done as beef cooks up pretty quickly and that will leave some room for the remaining heat in the wok to cook it further and also in instances where additional reheating is necessary. Otherwise, the possibility of overdone beef is quite high and tough chewy beef aren’t exactly what I would fancy.
- 200g stir fried beef
- 1/2 onion, sliced
- 5 stalks of scallions, sectioned
- 10 slices of ginger, cut into strips
- 1 tsp minced garlic
- 2 tbsp cooking oil
- 1 tsp of corn flour
- 1/2 tbsp shaoxing wine
- 1 tbsp oyster suace
- 1 tbsp shaoxing wine
- 1/2 tsp corn flour
- 2 tbsp water
- 1/2 tsp onion powder
- 1 tsp sugar
- 1/4 tsp ground pepper
- 1 tsp worchester sauce
- 1 tsp sesame oil
- Marinade the beef for 20 minutes or more.
- Heat up a deep frying pan with the cooking oil. Add the minced garlic, ginger strips and sliced onions respectively and stir fried till aromatic.
- Add the beef and stir fried slightly till 80% cooked (Beef is cooked when it is no longer reddish in color.). Add the suace and stir evenly till the beef are well covered with the sauce.
- Add the scallions and stir briefly to mix before removing from flame.
- Dish and serve hot.