Beef and Stem Ginger

• 1 to 2 inches of fresh or pickled stem ginger^*
• Approximately twice this volume of beef, sliced thinly across the grain and seasoned

If using fresh stem ginger, prepare it for stir-frying as described under “Preparation”. After tossing with salt, let the slices rest 5 to 10 minutes, then rinse well and blot dry.

To cook, heat oil in wok, add ginger, stir and toss for 2 minutes, add onions, season with salt, stir, and cook until shiny and fragrant; remove. Reheat wok with oil, sear beef quickly, return vegetables. Sti