TV chef Ching-He Huang creates a sweet, sticky stir-fry with a vegetable side guaranteed to make your tastebuds come alive.
For the stir-fry:
2 tbsp groundnut oil
500g beef fillet, cut into strips
1 tbsp ginger, grated
2 spring onions, finely chopped
300g jasmine rice, cooked
For the sauce:
1 tsp Chinese five-spice powder
1 tsp red miso paste
1 tbsp sake
1 tbsp mirin
2 tbsp soy sauce
2 tsp sugar
2 tsp rice vinegar
150ml beef stock
For the garlic spinach:
1 tbsp groundnut oil
2 cloves garlic, finely chopped
Salt and pepper
1. Heat a wok over a high heat and add 1 tbsp of the groundnut oil.
2. Stir-fry the beef strips until tender (about 1-2 minutes). Set aside.
3. Wipe the wok with a paper towel, add the second tablespoon of groundnut oil and reheat.
4. While the wok is heating, mix the sauce ingredients together in a bowl. Stir well.
5. Add the grated ginger to the wok and stir-fry for a few seconds, then add the sauce and simmer, cooking for about 3-4 minutes, until the mixture starts to thicken.
6. Return the beef to the wok and stir well. Continue to cook for about 2-3 minutes, so that the sauce reduces to a thick, sticky texture.
7. Just before serving, throw the finely chopped spring onions into the wok and stir well. Serve alongside a mound of jasmine rice and the garlic spinach.
Garlic spinach method:
1. Heat the wok over a high heat and add the groundnut oil. Add the chopped garlic, stir-fry for a few seconds, then add the spinach. Toss well to coat it in garlic and oil.
2. Add a few dashes of water to help create some steam. When the spinach has wilted, season well.
3.Transfer to a bowl. Serve immediately with the stir-fry.