Wineshark Cooking Class - Stir-fried Sliced Beef with Kale in Ginger Wine 薑汁酒芥蘭牛

Ingredients (for 4):

• Baby Chinese kale - 400g 
• Beef tenderloin - 250g
• Ginger juice - 2 tbsp
• Ginger - 6 slices
• Chinese rose wine - 1 tsp
• Shaoxing wine - 2 tsp
• Red chili - 2

Procedures:

1. Cut the ginger into slices.

2. Cut the red chili into sections.

3. Cut the beef tenderloin into slices, then marinate with 1/4 tsp of sugar, 1 tsp of tapioca starch, 1 tsp of oil and 1/2 tbsp of soy sauce. 

4. Heat the wok with oil, then add in 3 slices of the ginger. 

5. Saute the baby Chinese kale at high heat. Once softened, add 1 tsp of sugar.

6. Spray with ginger juice, Chinese rose wine and Shaoxing wine. Then remove and drip dry.

7. Clean the wok and reheat with oil. Then add in the remaining slices of ginger.

8. Add in the beef slices, then quickly stir-fry to avoid the meat sticking. Then spray with Shaoxing wine.

9. Add in the Chinese kale and stir well.

10. Add in the red bell pepper, quickly stir well.

11. Serve,