by Jeremy Pang from Hong Kong Diner (Quadrille)
Photography: Kris Kirkham
Serves 2:
Ingredients
300g of beef fillet
1 spring onion
½ a thumb sized piece of ginger
3 Chinese garlic sprouts, (or 10 green beans)
1½ tbsp of vegetable oil
1 free-range egg yolk
Marinade
1 tbsp of Shaoxing rice wine
¼ tsp sugar
¼ tsp salt
½ tsp sesame oil
1 pinch of five-spice powder
1 tsp cornflour (cornstarch)
Sauce
½ tbsp of light soy sauce
2 tbsp of oyster sauce
¼ tsp sugar
¼ tsp dark soy sauce
50ml of chicken stock, (fresh)
Equipment: Claypot (or a medium size pan with a lid, or a Le Creuset dish)
Method
1. Slice the beef fillet into 3mm thick slices and bash once with the side of your knife or cleaver to both thin out and tenderise.
2. Mix the marinade ingredients together in a bowl and massage into the beef slices, then cover and place in the fridge, ideally overnight, or for a minimum of 1 hour.
3. Cut the spring onion diagonally into 2–3cm lengths and finely matchstick the ginger.
4. Cut the garlic sprouts/green beans into 2–3cm lengths and blanch them in boiling water in the claypot for 3 minutes. Drain in a sieve, then run cold water from the tap over them to stop them overcooking.
5. Mix the sauce ingredients together in a small bowl.
6. Heat the vegetable oil to a high heat in a well-fired claypot and swirl around the base. Once smoking hot, add the spring onion and ginger and stir for 30 seconds or so, until softened and fragrant.
7. Layer the slices of marinated beef in the oil and press down on them so that each piece sears well in the oil, then allow them to sit in the hot oil for 1 minute before stirring or moving the ingredients again.
8. After a minute, turn the pieces of beef over to sear the other side, then scatter the blanched garlic sprouts / green beans over the top and pour the sauce into the pot, maintaining the high heat for a further 30 seconds.
9. Cover with a lid and remove from the heat.
10. Just before serving, take off the lid, make a hole in the meat, and carefully lay the egg yolk in the centre. Serve immediately, stirring at the table.
Drinks tasted on air, alongside the dish.
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