Ingredients: 450g / 0.99 lb Sirloin steak 1 tbsp Low sodium light soy sauce 2 tbsp Shaosing rice wine 1 tsp Chinese five-spice powder 1 pinch Freshly ground black pepper For the vegetables: 2 tbsp Groundnut oil 1 clove, finely chopped Garlic 1 inch piece fresh root, grated Ginger 100g / 0.22 lb, trimmed and cut in half on the angle Green bean 50g, halved Babycorn 2 medium, seeds removed, sliced Red chilli 100ml / 0.42 cup hot Chicken stock 1 tbsp Dark soy sauce ½ tsp Cornflour 3 tbsp Water To serve: 250g / 0.55 lb, steamed Jasmine rice 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.
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.
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.