Succulent beef fillet slices are served with wilted spinach and mint bean sprouts, all dressed up with a richly fragrant sauce.
1 tablespoon vegetable oil
300g beef fillet, minimize into very skinny slices
2 tsp ginger puree
180 grams child spinach
200 grams beansprouts
drizzle of sesame oil
for the sauce
3 Tbsp Chinese language Shaoxing Rice Wine
1 tablespoon oyster sauce
1/2 tablespoon mild soy sauce
1/2 tbsp darkish soy sauce
1/2 tbsp sugar
125 ml rooster inventory
pinch white pepper
2 tsp cornflour
- Combine effectively the elements for the sauce in a bowl and preserve apart.
- Place a skillet over medium warmth, add vegetable oil and fry the meat for 30 seconds, then add the ginger puree and fry for one more 30 seconds. After this add spinach and beans sprouts and fry for 1-2 minutes whereas stirring constantly.
- Rapidly stir the sauce combination and pour into the skillet, carry all to a boil and proceed to cook dinner for one more minute or till the sauce thickens to your most popular consistency.
- Take away to a serving plate and drizzle with sesame oil.
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