Fillet of Beef with Ginger & Spring Onion

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 fl oz/1 cup) peanut oil
  • 1 knob of ginger, peeled and finely sliced
  • 3 spring onions (scallions), cut into 4 cm ( inch) lengths
  • 1 teaspoon shaoxing
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 3 tablespoons fresh chicken stock


  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon peanut oil


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 tablespoon of oil from the wok, then reheat until just smoking. Add the ginger and spring onions and stir-fry until fragrant, then deglaze the wok with the shaoxing. Return the beef to the wok with the soy sauce, oyster sauce and chicken stock, bring to the boil and toss together.


You can easily substitute chicken, pork or seafood for the beef in this classic stir-fry. By the same token, you can add your favourite vegetables to make it more substantial... bok choy, asparagus, beans, baby corn or spinach would be good by themselves or in combination. Stir-fry the vegetables after the meat, then remove, make the sauce, and return the meat and vegetables to the wok to coat.