AuthorHungry PandaCategoryMeatDifficultyAdvancedMarinate the meat with the cornflour, salt and the first teaspoon of oil. Set aside for one hour.
Combine all the ingredients for the sauce base in a separate bowl.
Put the rice into your rice cooker inner bowl, add water to the corresponding level line, select the rice function for the rice you are cooking. Press START.
Add 1 tbsp of oil to coat the wok and heat until just smoking. Spread the beef around the wok and sear for 1 minute until 80% done, remove from the wok and set aside.
Heat 1 tbsp of oil in the wok over medium heat. Add the ginger slices, and let them caramelise for 10 seconds.
Turn the heat up to high and add the minced garlic, shallot/red onion and the white portions of the
spring onion. Toss and cook for 10 seconds.
Add the tomato wedges to the wok and spread around to sear for around 15 seconds. Add the
Shaoxing wine, stir-fry the mixture for another 10 seconds until the alcohol has burned off. Push
everything to one side of the wok.
In a cleared area of the wok, add the sauce base. Stir until bubbling to combine the flavours together.
Add the beef and any juices in the bowl back into the wok. Stir–fry everything on high heat until mixed well and sizzling (only takes about 20 seconds). Make sure you don’t overcook the tomatoes or they will completely disintegrate into the sauce!
Add the remainder of the spring onion and add the cornflour/water mix a little at a time until sauce is thickened to your liking.
Serve with your rice!
Ingredients
Directions
Marinate the meat with the cornflour, salt and the first teaspoon of oil. Set aside for one hour.
Combine all the ingredients for the sauce base in a separate bowl.
Put the rice into your rice cooker inner bowl, add water to the corresponding level line, select the rice function for the rice you are cooking. Press START.
Add 1 tbsp of oil to coat the wok and heat until just smoking. Spread the beef around the wok and sear for 1 minute until 80% done, remove from the wok and set aside.
Heat 1 tbsp of oil in the wok over medium heat. Add the ginger slices, and let them caramelise for 10 seconds.
Turn the heat up to high and add the minced garlic, shallot/red onion and the white portions of the
spring onion. Toss and cook for 10 seconds.
Add the tomato wedges to the wok and spread around to sear for around 15 seconds. Add the
Shaoxing wine, stir-fry the mixture for another 10 seconds until the alcohol has burned off. Push
everything to one side of the wok.
In a cleared area of the wok, add the sauce base. Stir until bubbling to combine the flavours together.
Add the beef and any juices in the bowl back into the wok. Stir–fry everything on high heat until mixed well and sizzling (only takes about 20 seconds). Make sure you don’t overcook the tomatoes or they will completely disintegrate into the sauce!
Add the remainder of the spring onion and add the cornflour/water mix a little at a time until sauce is thickened to your liking.
Serve with your rice!