{"id":12772,"date":"2018-05-26T07:08:26","date_gmt":"2018-05-25T23:08:26","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=12772"},"modified":"2018-10-31T15:32:02","modified_gmt":"2018-10-31T07:32:02","slug":"beef-ginger-spring-onion","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/beef-ginger-spring-onion\/","title":{"rendered":"Beef with Ginger and Spring Onions (\u59dc\u8471\u725b\u8089\uff09"},"content":{"rendered":"
\"Beef<\/div>\n

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STORY BEHIND THE RECIPE<\/span><\/h1>\n

Beef with Ginger and Spring Onions, also known as Jiang Cong Jiu Rou (\u59dc\u8471\u725b\u8089), may seem like a simple dish to make. After all it only needs 3 main ingredients (no prizes for guessing which three!) + the usual Chinese condiments, and 35 minutes to get from fridge to table.<\/p>\n

But perfecting this recipe does requires some practice and a good dose of grandma’s ‘best-kept’ cooking wisdom!<\/p>\n

TRICK OF THE TRADE<\/span><\/h1>\n

Here are some important tips for this recipe.<\/p>\n

Firstly, make sure that you use Bentong ginger from Malaysia<\/strong>, known as the king of ginger for its distinctive aromatic and spicy flavour. Read more in the tips below.<\/p>\n

Secondly, slice the beef against the direction of the grain<\/strong> of the meat. This ensures that the meat will not be tough and chewy. This is the same for pork.<\/p>\n

Thirdly, use sodium bicarbonate to marinate the beef.<\/strong>\u00a0It will help further tenderise the meat.<\/p>\n

Lastly, don’t overcook the beef<\/strong>, or it will ruin all your hard work! I prefer to fry the beef separately first until 70-80% cooked, and then add it into towards the end to further cook until it is just done.<\/p>\n

\"Beef<\/h2>\n

WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n