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Stirfry Beef with Ginger & Chives

April 28, 2010

Due to my sister’s recent round of cough, the believers of Chinese medicine told her not to consume chicken. Ironically when I read about the blood type diet, chicken is the best meat for her, how about…the ONLY meat that she would benefit from. Ah well, I just simply tell my wondermaid who is pms-ing today to cook this simple stirfry beef with some chives we have in preparation for making kimchi.

Ingredients:

Beef marinated with the following…

  • salt, pepper, sugar
  • chinese wine (like shaoxing or huadiao)
  • light soy sauce
  • 1 tsp of sesame oil

Others: 3-4 Ginger slices, 2-3 stalks of chives chopped in lengths of  5-8cm, dark soy sauce

After marinating the beef, heat your pan with oil. Throw in the ginger slices and fry till the heavy ginger aroma comes out. Add in the marinated beef, stirfry quickly and add in some dark soy sauce (it does not add saltiness, rather it just adds a beautiful chocolate colour to your beef; add to your preferences). Then add in the chives and fry for another 1 minute. Serve!

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