Tender Beef on Rice
Pretty Quick, Asian Recipe. Prep all the ingredients in advance, and this
goes very quickly.
Quoted message said:From "The Wisdom of the Chinese Kitchen: Classic Family Recipes for
Celebration and Healing" by Grace Young (Simon & Schuster)
Serves 4 to 6
1/2 pound flank steak, well-trimmed
1/4 teaspoon baking soda
2 tablespoons finely shredded ginger
2 teaspoons Shao Hsing rice cooking wine
1 1/2 teaspoons thin soy sauce (see Note)
1 1/2 teaspoons cornstarch
1/2 teaspoon sesame oil
1/4 teaspoon ground white pepper
1 tablespoon oyster sauce
1 cup long-grain rice
2 teaspoons plus 1 tablespoon vegetable oil
2 medium scallions, finely shredded
Halve the flank steak the long way, cutting with the grain into two
strips. Cut each strip across the grain into 1/4-inch thick slices. Place
slices in shallow bowl and sprinkle baking soda over beef; stir to
combine. Add ginger, rice wine, soy sauce, cornstarch, sesame oil and
pepper. Stir to combine. In small bowl, combine oyster sauce and 2
tablespoons water. Place rice in 2-quart saucepan. Wash in several changes
of cold water until water runs clear. Drain rice. Level rice and add
enough cold water to cover by an inch. (Or add 1 3/4 cups water.) Bring to
a boil, covered, over high heat, never stirring rice. Reduce heat to low
and continue simmering, covered, for 10 to 15 minutes, or until the water
almost completely evaporates.
Stir 2 teaspoons oil into beef mixture. Heat 14-inch flat-bottomed wok or
skillet over high heat until hot but not smoking. Add remaining tablespoon
oil and carefully add beef, spreading in wok. Cook undisturbed for 1
minute, letting beef brown. Then, using metal spatula, stir fry 30 seconds
or until beef is browned but still rare. Swirl in oyster sauce and
scallions. Uncover rice and quickly spread beef mixture over it.
Immediately re-cover rice and cook 3 to 5 minutes more or until beef is
just cooked through and rice is tender. Bring pot to table and serve
immediately.
Note: Thin soy sauce is sometimes labeled "superior" or "premium." The soy
sauces in mainstream markets are generally thin.
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