Servings: 2 Portions
Calories: 300kcal
Ingredients
- 400 g beef, thinly sliced
- 5 stalks of spring onion shoots, cut into large slices, green and white parts separated
BEEF MARINADE
- 3 tablespoons light soy sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon of pepper
SAUCE
- 1 tablespoon dark soy sauce
- 0.5 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon of salt
- 1 teaspoon of ground white pepper (black if necessary)
- 0.5 tablespoon of caster sugar
- 0.5 tablespoon sesame oil
- 0.5 tablespoon of cornstarch
- 1 tablespoon of water
Procédé
- Marinate the beef for 40 minutes; meanwhile, mix together all the sauce ingredients (except the Shaoxing wine).
- Deep-fry the beef in very hot oil for no more than 3 minutes (it should still be slightly pink), then set aside.
- In a wok over high heat, stir-fry the white parts for 1 minute in a little oil, add the beef, stir-fry for 15 seconds, then pour in the Shaoxing wine.
- After 30 seconds, add the rest of the sauce and stir-fry for 30 seconds.
- Add the green parts of the spring onions and stir-fry for 1–2 minutes.
Notes
If you don't have time to marinate, 5 minutes will do; you'll just lose a bit of flavour.
Nutrition
Calories: 300kcal
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