About the recipe
This is a great way to cook steak. A quick marinade will ensure the flavours are absorbed into this tender cut of beef. The 'shaosing' rice wine, Chinese five spice and soy will give it an umami savoury flavour. Then quick wok cooking in a matter of minutes with some garlic, ginger, chillies, green beans and soy. You will have a dish in a matter of minutes. The cornflour helps to bind all the flavours together and gives the sauce a lovely glossy sheen. Enjoy!
*Note: 30-minute preparation time includes marinating.
450g / 0.99 lb
Low sodium light soy sauce
Shaosing rice wine
Chinese five-spice powder
Freshly ground black pepper
For the vegetables
1 clove, finely chopped
1 inch piece fresh root, grated
100g / 0.22 lb, trimmed and cut in half on the angle
2 medium, seeds removed, sliced
100ml / 0.42 cup hot
Dark soy sauce
250g / 0.55 lb, steamed
- Slice the beef into thin slivers and mix with the soy sauce, rice wine, five-spice powder and black pepper. Leave on one side to marinate for about 30 minutes.
- Heat a wok over a high heat, and when hot, add the oil, add the ginger and garlic and stir-fry for about 30 seconds before adding the beef and its marinade and cooking for another minute.
- Add the vegetables and chillies to the wok, and fry briskly for a further minute.
- Pour in the hot chicken stock and add a splash of dark soy sauce. Mix the cornflour with the water and pour into the wok, while still on the heat. Stir until thickened, season to taste, and serve straight away with steamed jasmine rice.