Stir fried Beef Tenderloin w/ Spring Onions and Ginger

Part of what drives me to blog is to demystify Chinese cooking. Chinese cooking doesn't have to be a big production, although it can be. It isn't difficult or inconvenient if you have the basic pantry items, which keep and keep and keep. You don't need a wok - a skillet will work - but why wouldn't you want a wok? =) Authentic Chinese food is exceedingly healthy (no cloying sugary Pei Wei sauces, although those are nice sometimes) and works with your body. And it is yummy.

For example, beef is great if you are tired and need an energy boost (roll call all pregnant moms out there). Ginger has many health benefits as well. It is invigorating, and great for postpartum moms who have a lot of 'wind' in their body that ginger can 'drive out' (although some doctors warn against eating too much ginger if your baby is jaundiced). During my own pregnancy, I have been craving (among other things) ginger, tofu and sweets. If you have lost your appetite due to morning sickness, ginger can revive it.

The Boy and I are also on a fat free kick at the moment. So I've inserted comments here and there how we try to get there. All suggestions are welcomed.

An easy method of Chinese cooking is stir fry, so let me get onto tonight's dish:

STIR FRIED BEEF TENDERLOIN w/ SPRING ONIONS AND GINGER

A - Meat and Marinade
10 oz beef tenderloin, thinly sliced
(Springerhill brand is the leanest and is recommended by nutritionist Keith Kline. It can be found at Smart Meals (Fountainview) and, I'm told, Randalls)
1 tsp salt
1 tsp sugar
1 tsp light soya sauce (Korean brands are lower in sodium)
1 tbsp ginger juice (put a small piece of ginger in the garlic press and squeeeze...)
1 tbsp Chinese wine (vermouth or dry sherry works too)
1 tbsp corn starch
1 tbsp oil

B - Vegetables
2" root of ginger, thinly sliced
1 clove garlic, minced
5 spring onions, cut into 5 cm strips

C - Seasoning
1 tsp sugar
1 tbsp Chinese wine

*****

A - Marinate the beef with the ingredients (in order - dry ingredients first). Leave for 10 mins.

In a wok, heat 2 tbsp of oil (high heat). When the oil is smoking and very hot, stir fry the beef slices to seal in the juices. When the beef is cooked and not pink anymore, ladle it out and set aside.

B - Rinse and dry the wok. Then, in the wok, heat 1 tbsp of oil (medium heat). Add ginger and stir fry for a few seconds to flavor the oil. Add garlic and spring onions and stir fry until an aroma rises. Don't let the garlic brown as it will turn bitter - control your heat and add it last always.

(I also like to add 1/2 tsp of chili flakes at this point to give the dish a bit of kick.)

C - Mix in the cooked beef slices. Serve hot.