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08 January 2013,01:47 by

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The beef in this recipe is cut into very fine strips. Freezing the beef briefly before preparation makes this easy.
Serves :

Preparation Method :

  • Place the beef in the freezer for 30 - 40 minutes to firm up. With a sharp knife, slice the beef very thinly, and then cut each slice into fine strips or shreds.
  • Mix the light and dark soy sauces with the rice wine or medium-dry sherry and sugar in a bowl.
  • Add the strips of beef and stir well to ensure they are evenly coated with the marinade.
  • Heat a wok and add half the oil. When it is hot, stir-fry the onion and ginger for 3 - 4 minutes, then transfer to a plate.
  • Add the carrot, stir-fry for 3 - 4 minutes until slightly softened, then transfer to a plate and keep warm.
  • Heat the remaining oil in the wok, and then quickly add the beef, with the marinade, followed by the chillies.
  • Cook over high heat for 2 minutes, stirring all the time.
  • Return the fried onion and ginger to the wok and stir-fry for 1 minute more.
  • Season the mixture with salt and pepper to taste, cover, and cook for 30 seconds.
  • Spoon the meat into two warmed bowls and add the strips of carrots.
  • Garnish with fresh chives and serve immediately.


  • 25 grams rump or fillet of beef
  • 1 tablespoon each light and dark soy sauce
  • 1 tablespoon rice wine or medium-dry sherry
  • 1 teaspoon soft dark brown sugar or golden granulated sugar
  • 100 ml Cooking oil
  • 1 large onion, thinly sliced
  • 1 inch piece fresh root ginger, peeled and grated
  • 2 carrots, cut into matchsticks
  • 3 fresh or dried chillies, halved, seeded (optional) and chopped
  • Salt and ground black pepper
  • Fresh chives, to garnish

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