Ingredients
500g lean fillet or rump steak
2 tbsp soy sauce
1 tspn finely grated ginger
1 large clove garlic, finely chopped
1 tbsp fish sauce
2 tspn sugar
½ tspn black pepper
1 tbsp rice wine
4 tbsp peanut oil
2 cups finely shredded cabbage
1 medium sized carrot, finely diced
¾ cup chicken stock
125g bean sprouts
1 tbsp cornstarch blended with ¼ cup water
1. Put the beef into the freezer for about 30 minutes or until it just
begins to freeze. Then cut it into very thin slices. Meanwhile, mix together
the soy sauce, ginger, garlic, fish sauce, sugar, pepper and rice wine . Set
aside
2. Heat 2 tablespoons of the oil in a wok or deep frying pan over moderate
heat for 1 minute. Add the beef and stir-fry until it has changed color - about
1 minute . Remove to a plate.
3. Add the remaining oil to the pan and mix in the cabbage and carrot.
Stir-fry for about 2 minutes or until the cabbage has softened. (Chinese cabbage
may take a bit longer than plain cabbage.)
Add the stock and the bean sprouts, cook for 30 seconds more, then return the
beef. Stir-fry until the beef is hot, then pour the soy sauce mixture over the
top, and bring to the boil. Add the cornstarch and cook, stirring constantly,
for 1 to 2 minutes or until the sauce thickens.
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