Stir Fry Beef With Spring Onion

Ingridents 

Marinade

• 1 tbs soy sauce

• 1 tbs shashing (chinese rice wine)

• 2 tbsps seame  oil

Stir Fry

• 1/2 lb lean beef very thinly sliced

• 1 tbsp chinese red vinegar

• 1 bsps seame oil

• 2 garlic cloves minced

• 2 cups of scallions (spring onions) cut in 10 cm length

• 1 tbs soy suace

Directions 

Mix soy suace, shaoshing and oil for marinade.  Add beef slices, marinate for 5 minutes

Add oil to the work and heat wok very hot (oil smoking), this will vaporize the water in the meat (and the extra marinade that didn't abosrb).  Vaporizing the water quickly causes the meat to grill, not boil.

Add garlic and stir fry for 10 seconds, don't let it burn.  Add meat and onions, stir constantly for 30 seconds to distribute the heat of the oil and stop the garlic from cooking.  When the water from meat is vaporized, add red vinegar, additional oil, and additional soy sauce.  If the water from the meat doesn't vaporize before the meat is cooked you have the wok too cold or have added too much meat.  Meat should be medium rare when served, about 90 seconds of cooking.