Name: Oyster Sauce Beef Fillet & Egg Yolk Claypot (蛋黃蠔油牛柳煲)
Cuisine: Chinese
Ingredients: ½ tablespoon light soy sauce; ½ a thumb-size piece of ginger; 300 g (10½ oz) beef fillet; 1 spring onion (scallion); ¼ teaspoon salt; ¼ teaspoon dark soy sauce; 1 tablespoon Shaoxing rice wine; 1 teaspoon cornflour (cornstarch); 1 free-range egg yolk; 50 ml (2 fl oz) fresh chicken stock; a pinch of five-spice; 3 Chinese garlic sprouts (optional) (swapsies: 10 green beans); 2 tablespoons oyster sauce; ¼ teaspoon sugar; ½ teaspoon pure sesame oil; 1½ tablespoons vegetable oil

Preparation info

Difficulty
Easy

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

Ingredients

300 g (10½ oz) beef fillet
1 spring onion (scallion)
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Method

Slice the beef fillet into 3 mm (⅛ inch) thick slices and bash once with the side of your knife or cleaver to both thin out and tenderize. Mix the marinade ingredients together in a bowl and massage into the beef slices, then cover and place in the fridge, ideally overnight, or for a minimum of 1 hour.

Cut the spring onion (scallion) diagonally into 2–3cm (¾–1¼ inch) lengths and finely