Fork-tender beef cheeks are chilled, sliced, and quickly stir-fried with ginger and spring onions.
2 hours 45 minutes · Serves 4
Ingredients for Ping Ping Beef
600 g beef cheeks, trimmed
1 teaspoon salt
1 teaspoon black pepper
2 slices fresh ginger
6 cloves garlic, crushed
Water, for simmering
2 tablespoons vegetable oil
4 cloves garlic, minced
1 thumb-sized piece ginger, julienned
1 bunch spring onions, sliced with white and green parts separated
2 tablespoons soy sauce, or to taste
1/2 teaspoon freshly ground black pepper
Optional: 1 teaspoon oyster sauce or a splash of rice wine
How to cook Ping Ping Beef
1.Cover beef cheeks with water in a pot. Add salt, pepper, ginger slices, and crushed garlic; gently simmer 2–3 hours, skimming impurities, until fork-tender.
2.Refrigerate cooked beef overnight until firm, then slice thinly.
3.Heat oil in a wok over medium-high heat. Stir-fry minced garlic and julienned ginger until fragrant; add spring onion whites briefly.
4.Add sliced beef and stir-fry 2–3 minutes. Add soy sauce, pepper, and optional oyster sauce or rice wine; toss to coat.
5.Add spring onion greens, toss quickly, and serve hot with steamed rice.
