From my Haumea's Kitchen and others

Thursday, May 19, 2011

Ginger Beef

Ginger Beef
Skirt Steak or Trip Tip
1/2 sweet onion
1Tablespoon Fish Sauce or 1 squirt of Anchovy paste
1 teaspoon crushed garlic
4 slices of fresh ginger
2 scallions diced thinly set aside
Salt and Pepper

Gravy solution:
1 heaping Tablespoon of Mochiko Rice Flour
1 teaspoon Oyster Sauce
1 Tablespoon Shoyu
1 cup water
This was one dish my dad could really cook.  It was always perfect.  I make it good but miss my dads! 

I'm trying to figure out how to word this one, because this one I cook by memory.

My dad always used a round steak for this.
I use a nice skirt steak that has some good marbeling.  I'm lucky as our butcher here always has some nice sized ones here and makes enough for 4 people.

Slice thinly and across the grain the beef after slicing.
Slice and dice thinly the sweet yellow onion
crush and paste your garlic cloves 2-3 cloves is plenty

Saute' the onion in some olive oil, once translucent then add the garlic followed by the meat
season the meat.  Once it has sauteed for a bit add 1/2 cup of water and let simmer for
30-45 minutes I do this so the meat becomes quite tender.
Once the water has evaporated add the fresh ginger and add just a little more olive oil perhaps a teaspoon
saute it up add the Mochiko/Shoyu/Oyster  Sauce solution.

Turn the heat up bit as the heat activates the Mochiko, if it's too thick then here you can add slowly in more water to loosen up the gravy.

Taste to add more seasoning if needed add the green scallion and serve with white or brown rice.