Fillet of Beef with Ginger & Spring Onion

Preparation info
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By Neil Perry

Published 2008

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This is probably the simplest stir-fry you can make, so it is a great recipe to perfect. Remember to keep the heat up and not to overcook the beef as you fold it into the sauce at the end; three-quarters cooked on the first fry is plenty.


  • 350 g (12 oz) beef fillet, finely sliced across the grain
  • 250 ml (9


To make the marinade, mix together the soy sauce, sugar and peanut oil. Add the beef and leave for 15 minutes, then drain.

Heat a wok until just smoking (180°C/350°F). Add the peanut oil and, when hot, deep-fry the beef in batches until golden, then remove and drain on paper towel. Pour all but 1