Fillet of Beef with Ginger & Spring Onion

Name: Fillet of Beef with Ginger & Spring Onion
Cuisine: China
Ingredients: 3 spring onions (scallions), cut into 4 cm (1½ inch) lengths; 1 teaspoon shaoxing; 1 tablespoon light soy sauce; 3 tablespoons fresh chicken stock; 1 teaspoon sugar; 1 knob of ginger, peeled and finely sliced; 250 ml (9 fl oz/1 cup) peanut oil; 350 g (12 oz) beef fillet, finely sliced across the grain; 1 tablespoon oyster sauce; 1 tablespoon peanut oil

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

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) beef fillet, finely sliced across the grain
250 ml (9

Asia
China
Main course
Side dish
Spring

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 1