Serves 2 as a main dish or 4 as part of a Chinese meal
beefsteak 340g, trimmed (see introduction above)
groundnut oil 400ml, for frying
fresh ginger 2 tsp, finely chopped
garlic 1 tbsp, finely chopped
fresh red chillies 2, seeds and stalks discarded and finely chopped
dried chilli flakes 2-4 tsp
ground cumin 2 tsp
salt
spring onions 2, green parts only, finely sliced
sesame oil 1 tsp
For the marinade
Shaoxing rice wine 1 tbsp
salt tsp
light soy sauce 1 tsp
dark soy sauce 1 tsp
potato flour 1 tbsp
water 1 tbsp
Cut the beef across the grain into thin slices, ideally 4 x 3 cm. Add the
marinade ingredients and mix well.
Heat the groundnut oil to about 140C. Add the beef and stir gently. As soon as
the pieces have separated, remove them from the oil and drain well; set aside.
Pour off all but 3 tablespoons of the oil. Over a high flame, add the ginger,
garlic, fresh chillies, chilli flakes and cumin and stir fry briefly until
fragrant. Return the beef to the wok and stir well, seasoning with salt to
taste.
When all the ingredients are sizzlingly fragrant and delicious, add the spring
onions and toss briefly. Remove from the heat, stir in the sesame oil and
serve.