Crispy ginger beef
Ingredients
- 280 grams of sirloin steak
- 4 cm ginger
- 2 tablespoons of honey
- 1 tablespoon red wine vinegar
- 2 bags of Saitako miso soup
- 4 pieces Shanghai paksoi 2 packages
Portions
2 persons
Cooking time
15 minutes
Instructions
- Put a large pan of water on the fire.
- Cut the fat from the meat and cut the fat into thin strips.
- Put a pan with non-stick coating on the fire and fry the fat crispy.
- Meanwhile, peel the ginger and cut the ginger into matched strips.
- Fry the ginger in the fat until the ginger is crispy.
- Cut the meat into cubes.
- Hash the cubes through the miso paste.
- Remove the fat and the ginger from the pan and set aside.
- Fry the meat in the moisture of the fat.
- Add the honey and red wine vinegar and let it thicken briefly.
- Put the paksoi in the pan with water and blanch for 1 minute.
- Drain the water and cut the bok choy in half.
- Place the bok choy on the plates and pour the gravy of the meat over it.
- Divide the meat over the plates and garnish with the fat and the ginger.
- Ready is the crispy ginger beef. Enjoy your meal!
About the crispy ginger beef recipe
This crispy ginger beef recipe is super simple and super tasty! The amount of ginger seems a bit much, but by "frying" the ginger it becomes really very tasteful.
Saitaku miso soup The recipe I "borrowed" from Jamie Oliver and adapted to the diet behind Supersnel Gezond. Now the weather is nicely balanced. Miso-paste is not available in my supermarket, but I also found something on it. Miso paste is a soybean paste with some flavorings. In the store you can buy miso soup from the brand Saitaku. These bags also contain miso-paste. That is why this miso soup is also ideal for use as a marinade for the meat. A simple and super-tasteful solution. You also use some honey and red wine vinegar to flavor the meat. In this way you create an ideal combination between fat, salt and sugar. Ultimate taste experience
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