|Rib eye steak||2 (Scotch Fillet)|
|Dry sherry||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Fresh breadcrumbs||1 Cup (16 tbs)|
|Oil||1⁄3 Cup (5.33 tbs) (Extra)|
|Soy sauce||1⁄2 Teaspoon (Extra)|
|Soy sauce||2 Tablespoon|
|Water||2 1⁄2 Tablespoon|
|Green ginger||1 Inch (1 Piece)|
Remove excess fat from steak, flatten steak with meat mallet.
Place steak in bowl, add sherry, crushed garlic and soy sauce.
Grate ginger and squeeze between fingers to extract juice.
Add juice to bowl; discard fibres.
Stand 30 minutes.
Coat steak with flour, shake away excess.
Dip in lightly beaten egg, then breadcrumbs.
Scrape carrot, cut into thin 5cm (2in) lengths.
Peel onion, cut in half, then slice thinly.
Heat oil in pan, add carrot and onion and cook 2 minutes, stirring occasionally.
Remove, drain on absorbent paper.
Place vegetables on serving dish.
Add extra oil to pan, add steak and cook until golden brown on both sides, remove, cut into strips, place on top of vegetables.
Pour sauce over top.
Bring saucepan of salted water to boil, add combined extra lightly beaten egg and extra soy sauce in thin stream, stirring constantly .with fork.
Remove from heat, strain egg and arrange around edge of plate.
Sauce Combine soy sauce, water and sugar.
Grate ginger and press between fingers to extract juice, add juice to soy mixture, discard fibres.
Bring mixture to boil, reduce heat, simmer 1 minute.