Ginger and spring onion beef

Method

1. Marinate the beef with soy, sugar, pepper, wine, cornflour and a tablespoon of water, then seal with oil; fifteen minutes.
2. Mix the sauce in a bowl: oyster sauce, dark soy, sugar, three tablespoons of water, half a teaspoon of cornflour and a few drops of sesame oil.
3. Heat the wok until it smokes, add two tablespoons of oil, sear the beef in one layer to half done and lift out.
4. Add the last tablespoon of oil, fry the ginger slowly for half a minute until fragrant and the edges colour, then the spring onion whites and garlic for twenty seconds.
5. Return the beef on full heat, pour the sauce round the edge of the wok, toss until it glosses, add the spring onion greens, toss ten seconds and serve.

Take care

• Contains soy and wheat; oyster sauce contains mollusc (oyster). The beef is seared quickly and served pink inside.

The story

Ginger and spring onion are the default Cantonese aromatic pair, the bed under a steamed fish and the dressing over poached chicken, and this is the home version of the dai pai dong's sizzling ginger and spring onion beef pot. It belongs to the brown dishes of the weeknight table: fast, salty-sweet, eaten with a great deal of rice.

Same technique

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Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.