Xin Nian Kuai Le!
As over the weekend it was Chinese New Year I decided to do Chinese Fake away. So I dug out my Gok cooks Chinese cook book and had a flick though. I came across his ginger beef recipe that he describes as a “naked version of crispy beef” with flavours that that will “jump around your mouth like a taste circus.” – how could I resist!
Gok's Ginger Beef
First toss the sliced beef in the seasoned flour, shake off the excess and place to one side.
Heat most of the oil in your wok and once hot, put in a hand full of the beef and cook until crispy on the outside. Cooking in batches, place on kitchen roll to drain.
Clean your wok. Add the remaining oil to the wok and heat, then add in the carrot, spring onion, garlic and ginger, fry for around a minute, it should start to become aromatic. Next add a pinch of pepper, sugar, soy sauce, sesame oil, vinegar and 3 tbsp's of water to create a sauce, cook until the sugar is completely dissolved. Once the sugar is dissolved give the sauce a try if necessary add more sugar or vinegar to adjust the taste.
Now add your beef back in to the wok, stirring it into the sauce, ensuring it's covered. Once the beef is coated, and warmed though. Serve with rice, garnish with chilli flakes and enjoy.
Now I will be honest, crispy beef is one of my favourite dishes to get from the Chinese so I was worried about how this would stack up. But I needn't have, I loved it! It's a much nicer more grown up mellow taste. You can taste all the key ingredients where as with the take away version it's very syrupy and sweet. I will definitely be making this again and I will also be giving a few other recipes in the book a go.
I hope you have enjoyed reading this, if you decide to try out any of the recipes I have featured I'd love to hear about how you got on and see pictures of the finished product. Please comment below and/or tag me @sparkly_mummy on twitter and Instagram.
Gong Xi Fa Cai!