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)

Ingredients

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

Sauce 
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

Method 

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.

Comments

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