Thin slices of beef are stir fried and cooked in a garlic, ginger and oyster sauce. The spring onions add a lovely colour and crunch to the dish. If you prefer to use beansprouts, you can.
18 people made this
300g thinly sliced beef for stir frying
1 teaspoon sake (rice wine)
1 teaspoon soy sauce
1 teaspoon oyster sauce
3 tablespoons egg white
3 tablespoons oil, for frying
1 teaspoon freshly minced ginger
1 teaspoon freshly minced garlic
250g spring onions, sliced into 5cm long pieces
For the stir fry sauce
2 tablespoons water
2 tablespoons sake (rice wine)
1 tablespoon oyster sauce
2 teaspoon sugar
2 teaspoon soy sauce
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Method Prep:10min › Cook:15min › Ready in:25min
Mix together 1 teaspoon sake, 1 teaspoon soy sauce, 1 teaspoon oyster sauce and 3 tablespoons of egg white. Pour over the beef and mix or massage into the meat.
Pour enough oil into the bottom of a wok and heat until it's hot enough to allow you to deep-fry the beef. Fry the beef in batches for 5 minutes or so, or until they are crispy. Drain on kitchen paper.
Once the meat is cooked, pour off any remaining oil. Add garlic and ginger and stir-fry over medium heat for 1 or 2 minutes. Add the spring onions and toss to cook.
Mix together the ingredients for the sauce: 2 tablespoons of water, 2 tablespoons sake, 1 tablespoon oyster sauce, 2 teaspoons sugar and 2 tablespoons soy sauce.
Add previously fried beef and pour over the stir fry sauce. Keep tossing everything for another minute or so, then serve immediately.