Ingredients:
½ lb beef flap meat / beef tenderloin / beef flank steak (sliced)
2½ tb oil
1-inch ginger (peeled & thinly shredded)
3 stalks scallions (cut into 2-inch lengths)
2 tb Sherry / Shaoxing wine
Marinade:
1 tb oyster sauce
1 ts Maggi seasoning
1 ts cornstarch
1 ts sesame oil
1 ts sugar
½ ts salt
2 dash white pepper
Method:
1. Marinate sliced beef with all the Marinade ingredients and set aside for 5-10 minutes.
2. In a wok, heat up oil until very high heat, stir-fry shredded ginger and scallions until fragrant.
3. Toss in beef slices and continue to stir-fry for 4 minutes, or until beef is nicely browned.
4. Add in cooking wine and briskly stir-fry for another 1 minute. Dish out and serve with steamed rice.
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