Wed, 10 November 2021
Sham Hanifa's Ginger and Sesame Beef in a Steamed Bun
Ingredients:
1 tbsp Vegetable Oil
Thumb-size piece of Ginger, thinly sliced
2 cloves Garlic
2tbsp Sesame Oil
2 Shallots
1 bunch Spring Onions
Handful Kai Lan (Chinese Leaves) or Pak Choi 1 chopped Chilli
300g Sirloin Steaks, thinly sliced
Handful of deep-fried Shallots (optional)
Marindade:
1 tablespoon light soy sauce
2 tablespoons Shaoxing rice wine 1 teaspoon sesame oil
1⁄2 tablespoon cornflour
Sauce:
1 tbsp Kecap Manis (Sweet Soy Sauce) 50ml Chicken Stock
1tsp Sesame Oil
To Serve:
Steamed Buns (Bao Buns)
Method:
• Put the beef into a mixing bowl and add all the marinade ingredients except the cornflour. Using your hands, massage the ingredients into the meat pieces until they are well coated, then add the cornflour and repeat until everything is well combined. For best results, leave the meat to marinade for a few hours in the fridge.
• When you are ready to make the dish, slice the ginger and spring onions into fine matchsticks. Chop the Pak Choi or Kai Lan stems into thirds.
• Heat up your wok and add in vegetable oil, then fry your sliced ginger, garlic and shallots.
• Add in the beef follow by the sesame oil, soya sauce and chicken stock.
• Add the Pak Choi and cook, stirring, for a further 30 seconds then set aside.
• Scatter over the remaining spring onion and the deep-fried shallots, if using, and serve in the steamed bun.
