• 400g choice of good beef  (we use tenderloin)
  • 2 tbsp vegetable oil
  • 1 red onion, cut into wedges
  • 4cm piece ginger, finely chopped
  • 2 garlic cloves, roughly chopped
  • 2 dried red chillies, roughly chopped
  • 1 tbsp corn flour (cornstarch) mixed with 1 tbsp water
  • 4 spring onions (scallions), cut into batons


  • 1 tbsp soy sauce
  • 1 tbsp Chinese Shaoxing wine
  • ½ tsp baking soda
  • 3 tsp corn flour (cornstarch)

Stir-fry sauce sauce

  • ¼ cup soy sauce
  • ¼ cup chicken stock
  • 3 tbsp brown sugar
  • 2 tbsp Chinese Shaoxing wine



  • slice the beef into strips
  • Combine the steak with the marinade ingredients. Mix well
  • Combine the ingredients for the stir-fry sauce.
  • Heat the oil in a wok or frying pan over high heat. Add the beef and cook, stir-frying, for about 2 minutes or until just cooked. Transfer the beef to a large tray or plate.
  • Return the same pan to the heat (no need to clean it). Add in the onion (add a little more oil if there isn’t any left in the pan), garlic and chillies. Stir-fry for about a minute. Then add the stir-fry sauce. Allow to simmer for half a minute. Then add the corn flour mixture and simmer until thickened. Add the beef back into the sauce along with the spring onion and toss until well combined.
  • Serve warm.