Advertisement
Fillet of Beef with Ginger & Spring Onion
- Difficulty
Medium
By Neil Perry
Published 2008
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.
Ingredients
350 g 12 oz 250 ml 9
Method
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe