Beef with Basil

July 26, 2018
Mains
Family Verdict:
8
/10

Back to Mr Peng's Hunan for this one. The Eldest is with us and was in the mood for Chinese. I had a bit of Skirt left over from a BBQ, so we looked up beef recipes (I also made lemon chicken but forgot to photo it, so will do that another day). This one looked interesting and simple. It was both with a complex heat coming from the only just cooked ginger and chilli combination. Full of flavour and delicious. Not sure why I am surprised. Mr Peng is nothing if not reliable.

Incidentally, he specifies coating the beef in beaten whole egg, which is what I did. This actually made it a bit eggy - I think it might be better with just egg white, and will try it that way next time. It was also a bit lacking in salt, so feel free to try replacing the light soy sauce with dark.

Beef with Basil
Ingredients

200g beef steak cut into strips - he specifies rib eye, I used skirt

1 egg, beaten (but see note above)

1 tbsp cornflour

2.5cm pice of ginger, sliced thinly along the grain

2 spring onions cut on the diagonal

1 red chilli, finely sliced

10 basil leaves

oil for frying

For the sauce:

1 tsp light soy sauce

1tsp shaoxing wine

1/2 tsp seame oil

1/2 tsp red wine vinegar

1tsp cornflour

Method

Mix all the sauce ingredients together in a small bowl, set aside

Heat a little oil until smoking. Dip the beef strips in the cornflour to coat and then into the beaten egg. Stir fry briefly. If you do this too long the beef will go tough

Add the sauce, cook fast for 1 minute, then add the ginger, chilli, onion and basil. Stir andfry for 30 seconds then remove and serve immediately

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