Ingredients
450g
(1 lb) fillet of beef
2 tbsp soy sauce
4 teaspoons cornflour
salt
1 garlic clove, peeled and finely chopped
1cm (½") piece fresh ginger, peeled and finely chopped
2 tbsp vegetable oil
300ml (½ pt) chicken stock
2 tbsp dry sherry
6 tbsp milk
8 spring onions, peeled and thinly sliced
2 spring onions, to garnish |
Slice
the beef very thinly and cut into 1cm (½") wide
strips. Mix together 1 tbsp soy sauce, 1 tsp of the cornflour
and a pinch of salt. Toss the beef in this marinade, cover and
leave at room temperature for about 2 hours, or overnight in
the refrigerator.
Fry
the garlic and ginger in the oil over moderately high heat,
stirring, for 1 minute. Add the stock, sherry and remaining
soy sauce, stir and bring to the boil. Lower the heat and
simmer the sauce for 10 minutes.
Pour
the milk on the remaining cornflour and stir to make a smooth
paste.
Increase
the heat again, add the beef, any marinade and the sliced
spring onions to the sauce. Stir for 3 minutes. Add the cornflour
paste, bring to the boil and stir for 1-2 minutes, until the
sauce thickens. Taste and add more salt, if necessary. Garnish
with the spring onions.
Serve
at once with rice.
|