Recipe by Anemone
Simplified version of a Homemakers magazine recipe- the original was garnished with lily bulbs and asparagus!
Top Review by Buster's friend
Fast dinner that was munched up happily & noisily. Served with plain steamed rice. Not hot - the ginger (i used 2 teaspoons fresh minced) & black pepper were lovely aromatic & tasty - sauteed ginger over highest heat w/rice wine & a teaspoon more soysauce. Then added pine nuts. Used a sliced sweet onion after the pine nuts & stir fried until onion edges just translucent & mostly still crispy. This recipe is one to tuck away for those dear friends/family who do not appreciate the wondes of garlic. I will definately make again - considering using coarsely chopped almonds next time for a bit more crunch. On the table in 15 minutes after starting the fire (10 minutes prep using 1/2 frozen bottom roast piece - sliced thin with a serrated knife then marinated). Thank you for this yummo & fast recipe Anemone!
- 3⁄4 lb beef
- 2 teaspoons soy sauce
- 1⁄2 teaspoon sesame oil
- 1 egg yolk
- 1 1⁄2 teaspoons cornstarch
- 1⁄3 cup beef stock
- 2 tablespoons rice wine or 2 tablespoons dry sherry
- 2 teaspoons ground ginger
- 1 onion
- 1⁄2 cup pine nuts
- 1 teaspoon pepper
- 2 tablespoons hoisin sauce
- 2 green onions (to garnish)
Directions See How It's Made
- Slice beef 1/4 inch thick, then into 1 x 1/2 inch pieces. Place in soy sauce, sesame oil, egg yolk and starch. Set aside.
- Mix stock, wine and ginger. Set aside.
- Remove beef and stirfry until lightly browned, about 20 seconds. Add soy sauce mix, onion and pine nuts. Cook until pine nuts are slighly darkened.
- Mix in hosin sauce and stock mix. Bring to a boil, cook 1 minute.
- Scrape onto serving plate, garnish with chopped green onion.