Instructions: Cut the beef into thin slices 5cm long and put them into a bowl.

Add the soy sauce sherry or rice wine and cornfiour. Let the mixture marinade for 20 minutes.

Heat the oil in a wok or large frying pan until it is very hot and almost smoking and then stir fry the beef slices.

Remove them and drain them.

Wipe the wok or pan clean and re heat it over a high heat .

Add the chicken stock and oyster sauce.

Bring the liquid to the boil and then add the cornflour mixture and simmer for 2 minutes.

Return the draitled beef to the pan and coat all the slices thoroughly with the sauce.

Turn the mixture onto a serving platter and garnish it with the spring onions.

Serve with plain steamed rice and Chinese Leaves in soy Sauce (qv).

A good brand of oyster sauce does not taste at all fishy. Rather it has a meaty flavour and goes very well with beef or pork.

Serves 4

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