Hello Everyone! I actually wasn’t planning on photographing and posting today’s dish as I kind of made it up on the go. I usually plan ahead the dishes that I want to make for the week to ensure that I have all the ingredients that I need for the upcoming week – saves me time of having to go back and forth the grocery shops if I forget one or two ingredients. I actually don’t have much in the fridge right now (in terms of accompanying ingredients for my meat).
Last night I took my beef shanks out of the freezer to defrost in the fridge overnight but still not knowing what I was going to make until later on the next day. I still had the pantry essentials, such as chillies, ginger, onions, and shallots – so I decided to whip up a beef stir-fry! I also had all of the ingredients to marinade the beef in so that was good! I kind of eyeballed the measurements though so forgive me if this recipe is too bland or salty; I’m just going to go off by remembering how much of each ingredient I added to the marinade, feel free to adjust though!
PREP TIME 1 HOUR | COOKING TIME 10-15 MINS | SERVES 2-3
For the marinade:
- 300g beef shank, sliced thinly
- 1 tbsp cornflour
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tsp shaoxing rice wine
- Ground black pepper
- 2 stalks spring onion, cut into 1-inch long strips
- 2 red bird’s eye chillies, sliced
- 1 thumb-sized ginger, peeled and sliced
- 1/2 red onion, sliced
- 3 tbsp Sunflower oil
- Add all the ingredients for the marinade in a medium-sized bowl and mix together until combined. Cover the bowl with cling wrap and let the beef marinate for at least an hour before cooking.
- Heat the sunflower oil in a medium-sized frying pan over high heat. Add the green onions and ginger. Sauté for about 2 minutes. Then add in half of the chilli slices and onions, and cook for a further 2-3 minutes. Add the beef shank slices and toss to combine. Cook for a further 5 minutes, adding a little bit of water to loosen the sauce a bit. Cook for a further 3-5 minutes or until cooked through.
- Garnish with the remaining chillies and serve with steamed rice and asian greens.
– Ally xx