The addition of black vinegar to this simple stir-fry starts
To make the marinade, mix together the soy sauce, shaoxing and sea salt. Add the beef and leave for 30 minutes.
Heat a wok until just smoking. Add the vegetable oil and, when hot, stir-fry the beef in batches until well browned. Remove the beef from the wok. Stir-fry the leek and onion until they soften, then add the ginger and spring onions and stir-fry until fragrant. Return the beef to the wok, add the stock, soy sauce, oyster sauce, sugar and vinegar and cook over high heat until the sauce has almost completely evaporated.
© 2008 All rights reserved. Published by Murdoch Books.