姜葱牛肉拌饭Beef Tenderloin with Ginger and Spring Onion Over Rice

【材料】
牛里脊250克（切薄片）、青葱2束（切3公分长段）、食油2汤匙、嫩姜20克（切片）、蒜头2瓣（剁碎）

【腌料】
姜汁20克、蚝油1汤匙、黑胡椒粉 1⁄4茶匙，盐适量、生粉1茶匙、黑酱油1⁄2茶匙、花雕酒1汤匙

【调味料】
牛精粉1⁄2茶匙、白糖1⁄2茶匙、清水3-4汤匙

【勾芡】 混合
生粉1茶匙、清水2汤匙

【做法】
1.用腌料腌牛肉，放置约30分钟。
2.起锅热油，把姜片和蒜头炒香，然后加入牛肉和腌汁，大火快速炒熟后加调味料。（图1-3）
3.勾芡后加入青葱，炒均盛出，淋在白饭上。（图4）

【Ingredients】
250g beef (tenderloin, cut into thin slices), 2 stalks spring onions(cut into 3cm lengths), 2 tbsps cooking oil, 20 g young ginger(sliced), 2 cloves garlic(chopped)

【Beef Marinade】
20 g ginger juice,1 tbsp oyster sauce, 1⁄4 tsp black pepper, Pinch of salt, 1 tsp sesame oil, 1 tsp corn flour, 1⁄2 tsp dark soya sauce, 1 tbsp Chinese cooking wine

【Seasoning】
3-4 Tbsps water, 1⁄2 tsp beef stock granules [optional], 1⁄2 tsp sugar

【Thickening】 combine
1 tsp cornflour, 1 1⁄2 tbsps water

【Method】
1. Marinate beef slices with marinade ingredients for 30 minutes.
2. Heat wok with oil and stir-fry ginger and garlic until lightly browned and fragrant. Add the beef slices with all its marinade to the wok and stir-fry well. Add seasoning ingredients adjusting to taste.(pic 1-3)
3. Mix in thickening and spring onions. Dish out over rice and serve hot.(pic 4)