/ Thursday, January 12, 2017 / No comments / Asian , Chinese , Malaysian , Meats , Rice and Beans , Video Tutorial
Stir-Fry Beef With Ginger And Scallion Rice Cakes
Here is another dish that you can make with rice cakes. A scrumptious stir-fry beef with ginger and scallion rice cakes.
Stir-Fry Beef With Ginger And Scallion Rice Cakes (Nian Gao)
300 (1/2 recipe) grams Homemade Rice Cakes
1 (About 350 g) Beef Sirloin Steak, trimmed excess fat, sliced into thin strips
A few dashes of White Pepper
A pinch of Sea Salt
½ Tbsp Shoaxing Wine
½ Tbsp Soy Sauce
2 tsp Corn Starch
1 tsp Sesame or Peanut Oil
2 Tbsp of Peanut Oil
3 Cloves Garlic, chopped
1 inch Ginger, chopped or thinly sliced
6 Stalks Scallions, sliced
1 Tbsp Soy Sauce
1 Tbsp Dark Soy Sauce
1 tsp Oyster Sauce
1 ½ tsp Sugar
½ tsp Sesame Oil
5 Tbsp of Water
Sea Salt, to taste
Toss the beef with white pepper, sea salt, wine, soy sauce, corn starch, and peanut or sesame oil.
Combine the sauce ingredients in a bowl and set aside.
Heat the oil in a large wok or cast iron pan until hot. Brown beef briefly and remove. Add 1 tbsp of peanut oil and cook ginger, garlic, scallions until fragrant. Toss in rice cakes, stir and add sauce, bring it to boil and add beef, and cook for another 1 1/2 to 2 minutes. Once the sauce has thickens, stir a few times. Then switch off the heat, and serve immediately.