Quick-fried beef with spinach

Name: Quick-fried beef with spinach
Cuisine: China
Ingredients: a dash of sesame oil; 1 tsp sugar; ½ tsp cornflour mixed with a little cold water to the consistency of single cream; ½ tsp cornflour mixed with a little cold water to the consistency of single cream; ½ tsp cornflour mixed with a little cold water to the consistency of single cream; 2 tablespoons dark soy sauce; 2 or 3 tablespoons rice wine, sake or dry sherry; 2 or 3 tablespoons rice wine, sake or dry sherry; 2 or 3 tablespoons rice wine, sake or dry sherry; 100 ml/3½ fl oz fresh chicken stock (or use ½ stock cube dissolved in the same amount of water); 100 ml/3½ fl oz fresh chicken stock (or use ½ stock cube dissolved in the same amount of water); vegetable oil, for stir-frying; 2 bags of baby spinach leaves, washed and dried; 5 cm /2 inch piece fresh root ginger, peeled and cut into very thin slices; 500 g/1 lb 2 oz piece fillet steak, membrane trimmed off

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

500 g/1 lb 2 oz piece fillet steak, membrane trimmed off
5

Asia
China
Sichuan
Main course

Method

Place the fillet steak in the freezer for 1 hour as this will make it easier to slice. Meanwhile, mix all the ingredients for the marinade in a bowl.
Remove the beef from the freezer and cut into wafer-thin slices - once sliced it will quickly defrost. Place the slices in the marinade and turn to coat the meat, then leave for 1 hour.
Heat a wok, add a