Oyster Sauce Beef Fillet & Egg Yolk Claypot

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

蛋黃蠔油牛柳煲

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)
<

Asia
Hong Kong (China)
Stew

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