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Ingredients :
350 g rib eye steak, sliced finely
2 teaspoons soy sauce
2 teaspoons
dry sherry
1 teaspoon
fresh ginger, chopped
1 teaspoon
sesame oil
1 tablespoon
peanut oil
1/4 teaspoon
white pepper, ground
2 teaspoons
dried mandarin, chopped finely
2 teaspoons
soy sauce, extra
1 1/2 teaspoons
caster sugar
1 1/2 teaspoons
cornstarch
1/3 cup
beef stock
Method :
Mix the sherry, ginger, soy sauce and
sesame oil in a bowl. Add in the beef and stir through to coat well. Set
aside for 20 minutes. Heat a wok with the peanut oil and swirl gently to
coat the base and sides of the wok with the oil. Add the beef and stir-fry over high heat for 2 minutes, until meat
changes color. Add the pepper, peel, extra soy sauce and sugar; stir-fry briefly. Dissolve the
cornstarch in a little of the stock; add the remaining
stock. Add the cornstarch mixture to the wok and stir until the sauce boils
and thickens Serve immediately with steamed white rice.
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