If a woman's eternal woe is having a closet full of clothes with nothing wear, I think a home cook's eternal woe is having a fridge full of food and not knowing what to eat....
I visit food blogs for many reasons but 2 of the fundamental ones are to search for recipes and for inspiration and reminders on what to eat and where to eat. Ellie's post on Ginger Scallion Beef 2 days ago was a timely reminder of what a great tasting dish this is. The craving set in instantly and as luck had it, I actually had all the ingredients in my fridge.
I used to cook this dish quite regularly and I don't follow any recipe for it. I had always taken a Chinese Cooking 101 approach when I made this. Seasoning was standard with soya sauce(both dark and light soya sauce), a pinch of sugar and a dash of pepper. The basic approach is always to season with the components that give colour and taste first, leave it to marinate and infuse before adding corn flour and oil... followed by a little water to keep it moist during cooking.
This beef dish is perfect with steaming white rice but I decided to serve this with tossed egg noodles. I simply cooked dried egg noodles (if you can get your hands on fresh wonton noodles, that would even be better) in water, drained off the water and toss it in a little oyster sauce, light soya sauce, pepper and sesame oil.
Fast, easy, nutritious and totally tasty. Who needs instant noodles or Mac Donalds?
I don't follow a recipe but for those who needs some guideline, please hop over to Almost Bourdain. :)