- 600 gram beef fillet thinly sliced
- 1 tbsp ginger finely grated
- 1/3 cup cup shao hsing wine (Chinese cooking wine)
- 2 tbsp vegetable oil
- 1 medium onion finely sliced
- 2 garlic cloves finely chopped
- 1/4 cup oyster sauce
- 1/2 tsp sesame oil
- 4 sprigs onions trimmed, cut into lengths
- steamed Asian greens to serve
Combine beef, ginger and half the wine in a medium bowl. Toss to coat and set aside.
Heat half the oil in a hot wok until the surface starts to shimmer. Add half the beef and stir-fry for 30 seconds. Remove with a slotted spoon and set aside.
Add remaining oil to wok. Add onion and garlic, and stir-fry until onion is soft.
Return beef to the wok and add remaining wine, oyster sauce, soy sauce and sesame oil. Toss together, then add spring onions. Stir-fry for a further minute.
Serve with steamed Asian greens, if desired.
Calories: 267.7kcal | Carbohydrates: 32.4g | Protein: 19.9g | Fat: 6.9g | Cholesterol: 32.3mg | Sodium: 571.1mg