Stir-Fried Beef Fillet with Leek & Spanish Onion


Preparation info

  • Difficulty


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.


  • 350 g (12 oz) beef fillet, thickly sliced across the grain
  • 3 tablespoons vegetable oil
  • 1 small leek, cut into julienne
  • 1 small Spanish onion, halved and finely sliced
  • 1 small knob of ginger, peeled and finely sliced
  • 2 spring onions (scallions), cut into 2 cm (¾ inch) lengths
  • 125 ml (4 fl oz/½ cup) fresh chicken stock
  • 1 tablespoon light soy sauce
  • 2 teaspoons oyster sauce
  • teaspoons sugar
  • 1 tablespoon Chinkiang vinegar


  • 1 tablespoon light soy sauce
  • 1 teaspoon shaoxing
  • a pinch of sea salt


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.