How to make tasty beef

After many trial and error, disappointment, and research, I finally stumbled upon a recipe that makes a tasty beef. From none other than the Essential Asian Cookbook, under the Chinese food section.

• To make tasty beef, you have to buy good quality and fresh beef.

Good beef doesn't have to be expensive, an if you cook it well and eat it when it's fresh, it's well worth the money, right? I buy beef for stir-fried in Asian markets, e.g. Ranch 99, for around $4 - $5 per lb. The important thing is cook the meat when it's still fresh - within 5 days if you refrigerate it! The color of the beef should be reddish pink; it should not have any foul smell, and when you hold it, it should not be sticky or greasy.

• Also make sure to allocate at least 1 hour to marinate the meat.
  

• Ingredients for marinating 1 lb of beef:

1. 2-3 cloves of garlic, crushed
2. 1/2 tablespoon grated fresh ginger
3. 1/2 tablespoon hoisin sause (this will give sweet taste to the meat, if you don't like your food too sweet, put less, or counter it with more soy sause)
4. 1/2 tablespoon sesame oil
5. 1/2 tablespoon peanut oil
6. 1 1/2 tablespoons soy sauce
   

• Cutting beef

Trim the meat of any excess fat. Slice it across the grain (this is very important), into thin slices, let's said 2 inches long and 1/4 inch thick.

• Combine the marinate and the beef in a bowl, stir to coat. Cover and refrigerate for 1 hour.

• Cooking

1. First stir-fried half of an onion with 2 cloves of crushed garlic until the onion is soft and golden. Remove the onion and put it aside.
2. Clean the wok!
3. Put some peanut oil in a hot wok, cook the meat in batches over high heat until browned but not cooked through. Return all the meat to the wok and add onion.
4. Add soy sauce and sherry (or Chinese cooking wine). If the dish looks too watery, mix some cornstarch in water and slowly add the mixture into the wok in high heat until it is thickened.
5. (Optional) Add threaded green onion at last to add color and freshness to the dish.