Fillet Steak Chinese Style
|Beef fillet piece||3⁄4 Pound (340 Gram)|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Hoisin sauce||15 Milliliter (1 Tablespoon)|
|Dry sherry||15 Milliliter (1 Tablespoon)|
|Five spice powder||1 Pinch|
|Vegetable oil||45 Milliliter (3 Tablespoon)|
|Onion||1 Large, peeled and cut into eighths|
|Chopped ginger||1⁄2 Teaspoon|
|Chopped garlic||1 Teaspoon, chopped|
|Cornstarch||15 Milliliter (1 Level Tablespoon)|
|Beef stock||60 Milliliter (1/4 Cup)|
|Sesame oil||1⁄2 Teaspoon|
|Green onion tops||1⁄4 Cup (4 tbs) (To Serve)|
1 Freeze beef briefly until firm, then cut into thin slices.
2 Combine beef, soy and hoisin sauces, sherry and five-spice, and marinate for 15 minutes. Remove beef and set marinade aside.
3 Heat 1 tbsp (15 mL) oil in a pan. Add salt and onion and stir-fry 1 minute. Remove onion with a slotted spoon and set aside. Heat remaining oil in pan and add ginger, garlic and beef. Stir-fry 1—2 minutes, until beef just loses its pinkness. Do not overcook or it will become tough. Return onion to pan.
4 Blend cornstarch and stock and stir in to thicken. Sprinkle sesame oil on top and serve garnished with sliced tops of green onions.