A very simple Chinese style stir fry dish. Using two of the most common aromatics – ginger and spring onion, we give the tender beef slices some beautiful fragrance.
The crux of any stir fry dish is heat control. Make sure your wok is smoking hot before throwing in the beef slices. Doing this seals in the meat juices and also imparts a smoky flavour to the dish. Within minutes, the beef will be almost cooked, then we add the spring onions and glaze with some shaoxing wine for that wonderful finish.
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