What's for Supper? Beef with Bean Sprouts and Scallions from Ching's Everyday Easy Chinese

She probably is better known in the U.K yet with her first cookbook Ching's Everyday Easy Chinese (William Morrow, October 2011) coming to a bookshelf near you and the roll out of Easy Chinese: San Francisco on Cooking Channel USA, Ching He-Huang is poised to see her star rise in the U.S.

I already gave you a taste of her recipes with Char Siu Roast Pork Noodle Soup on September 19, 2011.

Now comes a problem solver.

If you're still wondering, what's for dinner, here's a life jacket of sorts.

Beef with Bean Sprouts and Scallions Recipe:

If you want a tasty, effortless supper, you can’t get any easier than this dish.

A short time marinating, then speedy cooking in a hot wok ensures that dinner is on the table in no time. While the beef is marinating, you can boil some rice or, better still, make it in a rice cooker if you have one.

Prep time: 10 minutes, plus 20 minutes for marinating. Cook in 4 minutes. Serves: 2

9 oz beef sirloin, fat removed and meat cut into ½-inch slices

1 tbsp of peanut oil

5 oz bean sprouts

1 tsp of cornstarch mixed with 1 tbsp of water

2 scallions, finely chopped

For the marinade

2 cloves of garlic, crushed

2 tbsps of peeled and grated ginger

2 tbsps of light soy sauce

1 tsp of dark soy sauce

1 tsp of light brown sugar

2 tbsps of mirin

Beef with Sprouts (2)

1. Place all the marinade ingredients in a large bowl, then add the beef slices and mix well to coat. Cover the bowl with plastic wrap and set the beef aside to marinate for 20 minutes.

2. Heat a wok over high heat until it starts to smoke and then add the peanut oil. Remove the beef from the bowl, reserving the marinade, and cook for 2 minutes.

3. Add the bean sprouts, reserved marinade, and the cornstarch paste, then toss together and cook for an additional minute. Stir in the finely chopped scallions, transfer to a serving plate, and serve immediately with jasmine rice.

Ching's Everyday Easy Chinese was first published in the U.K by Harper Collins under the title Ching's Fast Food. Ching-He Huang was born in Taiwan and is currently based in London.

(* Recipe from Ching's Everyday Easy Chinese (William Morrow, October 4, 2011) by Ching-He Huang, Photography by Jamie Cho, reproduced by permission of the publisher)

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