Chinese-style stir fried beef

We decided to have Malaysian food yesterday. I had never cooked stir-fried beef before and got it right but this method really works. The beef is succulent and not dry and hard. The rice vinegar is a good substitute for rice-wine and you can’t taste the vinegar.

INGREDIENTS

450 gms beef (flank or top sirloin steak), thinly sliced
3 cloves garlic, crushed
Thumb-sized ginger, crushed
5 sticks spring onions, sliced diagonally (separate the white parts from the green)
Oil for stir-frying

Marinade:
• 2 tablespoons light soy sauce
• 2 tablespoons Chinese rice vinegar
• 1/2 teaspoon sesame oil
• 1 tsp cornstarch

DIRECTIONS
Slice the beef thinly across the grain. Mix the marinade and add to beef slices. Marinate beef for 15 minutes or longer. While beef is marinating, prepare the vegetables.

Heat wok and add 2 tablespoons oil. When the oil is hot, add the beef in batches. Stir-fry for a couple of minutes until it is nearly cooked. Remove from the wok and drain on paper towels if desired.

Clean out the wok, saving saving any juices. Add 2 – 3 tablespoons oil to the wok. When the oil is hot, add the ginger and garlic. Stir-fry briefly and add the white part of the spring onions. Stir-fry briefly then return the beef to the wok. Mix well and stir in the green part of the spring onions. Serve hot with rice.