White-cooked Beef Fillet

Name: White-cooked Beef Fillet
Yield: Serves 2 as Main Course
Cuisine: China
Ingredients: 15–30 ml (1–2 tbsp) peanut or vegetable oil; 10 ml (2 tsp) thin or light soy sauce; 10 ml (2 tsp) peanut or vegetable oil; 10 ml (2 tsp) sesame oil; 15 ml (1 tbsp) water; 1.5 ml (¼ tsp) sugar; 2.5 ml (½ tsp) salt; 1 head lettuce, preferably crisp, like Little Gem, Iceberg or Cos, leaves separated; 5 ml (1 tsp) Shaoxing wine or medium dry sherry; 5 ml (1 tsp) tapioca or potato flour; 8 spring onions, trimmed and cut into 5 cm (2 in) sections, white and green parts separated; 10 turns black peppermill; 6 thin slices ginger, peeled; 300 ml (10 fl oz/1¼ cups) water; 285 g (10 oz) trimmed beef fillet

Preparation info

Serves
2
as Main Course

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

A One-Course dinner I often make for my son, Hugo, whose favourite foods are simple but delicious dishes accompanied by boiled, rather than fried, rice. With this dish, he gets not only red meat balanced by a green vegetable, but also soup as a side dish so that at the end of the meal not only are his tastebuds satisfied, he feels healthily fed and nourished.

Ingredients

Asia
China
Side dish
Dinner
Main course
Soup

Ingredients

Method