Crimson meat and ginger proceed-fry

• 600 gram beef fillet, thinly sliced
• 1 tablespoon finely grated ginger
• 1/3 cup shao hsing wine (chinese language cooking wine)
• 2 tablespoon vegetable oil
• 1 medium (150g) onion, finely sliced
• 2 cloves garlic, finely chopped
• 1/4 cup (60ml) oyster sauce
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 4 spring onions, trimmed, prick into lengths
• steamed asian greens, to succor

Crimson meat and ginger proceed-fry

• 1

  Combine beef, ginger and half the wine in a medium bowl. Toss to coat and home apart.

• 2

  Heat half the oil in a sizzling wok unless the bottom begins to shimmer. Add half the meat and proceed-fry for 30 seconds. Win with a slotted spoon and home apart.

• 3

  Add last oil to wok. Add onion and garlic, and proceed-fry unless onion is relaxed.

• 4

  Return beef to the wok and add last wine, oyster sauce, soy sauce and sesame oil. Toss collectively, then add spring onions. Gallop-fry for a extra minute.

• 5

  Serve with steamed Asian greens, if desired.