Sherried Beef with Spinach - Serves 4 to 6
 

What You'll Need: - 500g (1lb) fillet steak - 2 tablespoons soy sauce - 2 tablespoons dry sherry - 1 teaspoon sugar, 1/2 corn flour - 1/2 teaspoon sesame oil

- 1 bunch spinach - 5cm (2in) piece green ginger - 2 tablespoons oil - 1/4 cup water - 1 chicken stock cube

 

1. Ask butcher to cut the eye of the fillet in one piece. Remove all fat and sinew from meat. Cut meat into 5mm (1/4in) slices. Cut each slice of mat in half, then pound out gently with a mallet. Place meat into bowl with soy sauce, sherry, sugar and sesame oil; mix well. Cover bowl and refrigerate for two hours.

 

2. Wash spinach, shake off excess water. Cut the thick white stalks from spinach, cut these into 2.5cm (1in) slice. Cut spinach leaves into large pieces. Remove skin from ginger, cut ginger into wafer-thin slices with very sharp knife.

 

3. Heat oil in wok or trying pan, add white spinach stalks ad ginger, sautés gently for three minutes, tossing constantly; remove from pan. Heat extra oil in pan until very jot, add quarter of the meat, toss constantly for two minutes or until meat changes color, remove from pan. Repeat with remaining meat in batches.

 

4.return all meat to pan, add combined water, crumbled stock cube and corn flour, toss until mixture is boiling. Add spinach, white stalks and ginger, toss over high heat for four minutes or until spinach is wilted.
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