sliced topside beefsliced across the grain, any cut will work300 g
garlic powder½ tsp
salt¼ tsp
MSG¼ tsp
bicarbonate of soda¼ tsp
dark soy sauce1 tbsp
potato starch1 tsp
vegetable oilfor coating marinated beef to prevent it drying out in the fridge1 tsp
fresh sliced ginger50 g
small onions, sliced2
spring onions, chopped4
dark soy sauce
2 tsp
light soy sauce3 tsp
salt¼ tsp
MSG1/3 tsp
sugar½ tsp
potato starch slurrypotato starch mixed with water, use a small amount as needed~1-2 tbspest.
vegetable oil2 tbsp
fresh chiligarnish at the end, optional to taste~1-2est.
Steps
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1
Slice the beef thinly across the grain, then mix with garlic powder, salt, MSG, bicarbonate of soda, dark soy sauce and potato starch. Finish with a touch of vegetable oil on top to seal in moisture.
2
Cover and refrigerate the marinated beef for about 20 minutes (overnight for best results, keep it covered).
3
Heat a wok on the highest setting and add vegetable oil while the pan is still cold (to protect a nonstick coating), then wait until the oil shimmers and just starts to smoke.
4
Add the beef, letting it sit undisturbed for a couple of seconds before tossing, to develop a nice sear.
5
Once the beef is mostly cooked, add the ginger slices and stir-fry for about 20-30 seconds.
6
Add the sliced onions along with salt and MSG, letting them sit before stirring so they fry and caramelize instead of steaming.
7
Once the onions are nicely browned, add the spring onions, sugar, light soy sauce and dark soy sauce (pouring the dark soy mainly over the spring onions), toss to combine, letting it rest briefly between tosses.
8
If there's excess liquid in the pan, stir in a small amount of potato starch slurry to thicken the sauce, then toss once more to coat everything evenly.
9
Plate up the stir-fry, and if you like heat, top with fresh chili as a finishing garnish. Best served with steamed rice.
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