Ingredients (to serve 3-4)
300g frying steak
1 tsp cornflour
1 tbs soy sauce (if you have Japanese soy handy, so much the better. I used ordinary Chinese light soy)
½ tsp meat tenderiser (optional)
1 tbs vegetable oil, or peanut oil from a Chinese supermarket if you can get it
1 small onion, thinly sliced
2 cloves garlic, crushed
a piece of ginger about the size of the top joint of your thumb, peeled and shredded
100 ml bottled Teryaki sauce
2 spring onions, green part, thinly sliced
1 tsp sesame seeds
Cut the beef into very thin slices and mix with the cornflour and soy sauce, rubbing them into the meat well with your hands. If you are using meat tenderiser, add it at the same time. I buy it from the Chinese cash & carry and use it if the meat I am using has come from the supermarket. Leave to stand for at least 10 minutes - an hour would be ideal.
Heat the oil in a wok or deep saucepan over a very high heat. Add the sliced onion and stir fry for 1-2 minutes, then add the beef and stir fry, breaking it up as you fry, until there is no sign of rawness showing - about 5 minutes. Mix in the garlic and ginger and fry for a few seconds longer, then add the Teryaki sauce and bring to the boil, stirring well.
Dish up into a warm bowl, scatter with the spring onions and sesame seeds and serve.
I served this with fried noodles and bean sprouts - I cooked some noodles then stir fried beansprouts and sliced onions until tender-crisp, mixed in a tablespoon each of Shao Hsing wine and light soy then mixed in the noodles with 4 sliced spring onions (and the leftover white bits from the garnish on the beef)
I'm joining in #CookBlogShare at Supergoldenbakes