Beef 600 gram
Fresh ginger Paste 2 table spoon/ or freshly fine grated ginger 2 tbl spoon ( will look like ginger paste)
Light soy sauce 4 tbl spoon- 5 tbl spoon ( start with four tbl spoon, at the end if you think u need more , add some)
White Vinegar 2 teaspoon
Crushed black pepper 2 teaspoon
Green chilies, splitted
Sesame oil ( you can substitute sesame oil for regular vegetable oil too)
Tasting salt a little more than 1 tea spoon
Sugar a little more 1 teaspoon
1/2 ( half ) tbl spoon Corn starch mixed in water
1. Cut the meat into thin slices. Marinate them with ginger paste, light soy sauce, vinegar, crushed black pepper, tasting salt ( since the sauces contains salt, it is better not to use extra salt, if needed you may always adjust it by adding at the end of your cooking)for minimum 2 hours. The longer, the better.
2. Heat oil, in a wok. Add the beef with marinade. Cook it on medium flame until the water is almost dried out. Add little water to make the beef a little more tender.
3. When the meat is done and water is drying out add little cornflour mixed in water, cubed onion, split green chili. .To sharpen the taste add some sugar.
My all time favorite Chinese dish. Just made the other day.
😀 mine too .. 😀
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