Beef with Ginger

There are many complex, sophisticated recipes in China - but still, the basis of the cuisine of all provinces is quite simple. Yes, at least three (and more often five) ingredients for the sauce - but they are usually the same and always at your fingertips. But the variety of the actual products is not required. Here is a wonderful dish consisting of only one beef, ginger and green onions. Fast, cute and delicious.

Ingredients

• 400 g beef flesh (thick rim or tenderloin)
• 2-3 cm of ginger root
• 4 stalks of green onions
• 1 tbsp. l. light soy sauce
• 1 tbsp. l. rice wine
• 1 tsp dark sesame oil
• 2 tbsp. l. chicken broth or water
• 2 tbsp. l. unrefined peanut or other vegetable oil plus 1 tsp.
• 1.5 tsp corn starch
• pinch of sugar
• salt
• 1 red chili, to serve

Directions

1. Cut the meat into thin strips about 4 cm long. In a bowl, combine the soy sauce, wine and sesame oil. Put the meat in the marinade, sprinkle with starch and salt, mix thoroughly, cover with foil and leave at room temperature for 15 minutes.
2. Peel and finely chop the ginger. Slice the green onions slightly diagonally into slices about 1.5 cm long.
3. In a wok, heat 2 tbsp. l. oil - it should start to smoke. Remove the meat from the marinade with a slotted spoon, place in the wok (you can in portions) and fry, stirring occasionally, over maximum heat for 2 minutes.
4. Transfer the cooked meat to a dish, wipe the wok with paper towels and put it back on high heat. Pour in the remaining teaspoon of oil, add green onions and ginger, fry, stirring occasionally, for 10 seconds.
5. Pour in broth and add sugar. Return the meat to the wok immediately and stir. After 10 sec. remove from heat and serve immediately, sprinkled with chili rings.