Instructions: Put the beef in the freezing compartment of the refrigerator for 20 minutes.

This will allow the meat to harden slightly for easier cutting.

Then cut it into thin slices 35cm long.

Put the beef slices into a bowl and add the salt soy sauce sherry or rice wine sesame oil and cornflour.

Mix well and let the slices steep in the marinade for about 15 minutes. Meanwhile finely shred the ginger slice and set it aside.

Heat a wok or large fryingpan and add the oil.

When it is very hot remove the beef from the marinade with a slotted spoon and stir fry it for about 2 minutes.

When all the beef is cooked remove it wipe the wok or pan clean and re heat it.

Add a little oil and stir fry the ginger for a few seconds.

Then add the stock or water and sugar.

Quickly return the meat to the pan and stir well.

Turn the mixture onto a platter and serve at once.

Serves 4

This typically Cantonese dish is one of the quickest and tastiest ways to cook beef. The ginger adds a subtle and fragrant spiciness. Serve it with Ham and bean sprout soup and Lettuce with oyster sauce.

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