Stir-Fried Beef Fillet with Leek & Spanish Onion

Name: Stir-Fried Beef Fillet with Leek & Spanish Onion
Cuisine: China
Ingredients: 2 spring onions (scallions), cut into 2 cm (¾ inch) lengths; 2 spring onions (scallions), cut into 2 cm (¾ inch) lengths; 1 small Spanish onion, halved and finely sliced; 1 small knob of ginger, peeled and finely sliced; 2 teaspoons oyster sauce; 1½ teaspoons sugar; 125 ml (4 fl oz/½ cup) fresh chicken stock; 1 tablespoon light soy sauce; a pinch of sea salt; 1 tablespoon Chinkiang vinegar; 1 teaspoon shaoxing; 350 g (12 oz) beef fillet, thickly sliced across the grain; 1 small leek, cut into julienne; 3 tablespoons vegetable oil

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

The addition of black vinegar to this simple stir-fry starts a little sweet and sour thing happening, adding real interest to the dish.

Ingredients

350 g (12 oz) beef fillet, thickly sliced across the grain
3 tablespoons vegeta

Asia
China
Main course

Method

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.

Ingredients

Method

Photos