8 oz beef flap meat, beef tenderloin or beef flank steak, sliced
2 1/2 tablespoons oil
1-inch ginger, peeled and thinly shredded
3 stalks scallions, cut into 2-inch lengths
2 tablespoons Sherry wine or Shaoxing wine
*1 tablespoon sambal oelek
*1 tablespoon toasted sesame seeds
1 tablespoon oyster sauce
1 teaspoon Maggi seasoning
1 teaspoon cornstarch
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon salt
2 dash of white pepper
In a wok, heat up oil until very high heat, stir-fry shredded ginger, and scallions until fragrant.
Toss in beef slices and continue to stir-fry for 4 minutes, or until beef is nicely browned.
Add in cooking wine, sambal oelek, and briskly stir-fry for another 1 minute. Dish out, top with toasted sesame seeds and serve with steamed rice.
*I dry rub the beef with baking soda for 15 minutes to tenderize the meat (tip from Rasa Malaysia). I rarely cook beef but if I do I want my meat to be tender. It is perfect with steaming brown rice. enJOY!!!
Source: Rasa Malaysia