Bò xào gừng và hành tây is stir-fried beef with ginger and onions. This version was the author’s very first try at stir-frying beef: inspired by a cooking series on television, the writer bought beef flank slices, spring onions and ginger at the supermarket and more or less guessed the seasoning, on a night when two friends were coming over for dinner. Ingredients Beef flank slices Ginger Garlic Spring onions Oil Seasoning About 2 tablespoons corn starch Water, as needed How to make bò xào gừng và hành tây 1. Trim the beef Some beef flank slices can be a bit chewy because of ligaments or tendon. If you see any whitish, rubbery bits in the meat, just slice them off. 2. Stir-fry Heat the wok for a while, then add the oil and fry the ginger until aromatic. Add the garlic and keep sautéing until it begins to brown. Add the beef and spring onions and stir-fry, adding the seasoning as you go. Keep stir-frying until the beef changes colour. 3. Thicken and adjust Finally, add about 2 tablespoons of corn starch and stir well before serving. If the dish is too dry, add water gradually. If you add too much water, add a bit more corn starch to thicken the gravy. Be careful with the water: one careless moment can spoil the whole dish. 4. Serve Serve it warm, preferably with white rice. On cold days, especially in winter, it’s one of the author’s favourite choices. Share:
