A spicy and exotic dish, Gingered Beef is easy to make and really delicious. Serve with rice or noodles for a light luncheon or supper.
2 teaspoons ground ginger
5 tablespoons soy sauce
2 teaspoons cornflour
½ teaspoon sugar
½ lb. rump steak, thinly sliced across the grain
2 fl. oz. vegetable oil
2-inch piece fresh root ginger, peeled and finely chopped
4 oz. canned bamboo shoots, drained and cut into J-inch cubes 4 Chinese mushrooms, wiped clean and sliced
In a large, shallow bowl, combine the ground ginger, soy sauce, cornflour and the sugar together, beating with a fork until they are well blended. Add the meat slices to the dish and baste them thoroughly. Marinate the meat in the mixture for 1 hour at room temperature, basting occasionally.
Remove the meat from the marinade and pat the slices dry with kitchen paper towels. Discard the marinade.
In a large frying-pan, heat the oil over moderate heat. When it is hot, add the root ginger to the pan and cook, stirring frequently, for 3 minutes. Add the meat, bamboo shoots and mushrooms and cook, stirring and turning the meat occasionally, for 6 to 8 minutes, or until the meat is cooked through.
Remove the pan from the heat and transfer the mixture to a warmed serving dish.
Serve at once.