IRON-PLATE SIZZLED BEEF

Serves 4.

Preparation & cooking: 20–25 mins & marinating.

275g (10oz) beef steak, such as topside rump

115g (4oz) mange-tout, broccoli, green pepper or any greens

1 small carrot

4–6 small dried Chinese mushrooms, soaked (see Glossary)

about 300ml (½ pint) seasoned oil

1 spring onion, cut into short sections

3–4 small bits of fresh ginger root

½ teaspoon salt

½ teaspoon soft brown sugar

2 tablespoons oyster sauce

For the marinade:

¼ teaspoon soft brown sugar

½ tablespoon light soy sauce

1 teaspoon Chinese rice wine

⅓ teaspoon bicarbonate of soda or baking powder

2 teaspoons thick cornflour paste

2 teaspoons oil

Cut the beef across the grain into slices about the size of large postage stamps, then marinate in the marinade for several hours – the longer the better.

Top and tail the mange-tout, or cut the other green vegetables into thin slices. Cut the carrot into thin slices. Squeeze dry the mushrooms and discard any hard stalks.

Heat the iron-plate before you heat the oil in a preheated wok. Blanch thebeef in the wok for about 30–40 seconds or until the colour changes, remove and drain.

Pour off the excess oil, leaving about 1 tablespoon in the wok. Add the spring onion, ginger and vegetables, stir-fry for about 1 minute, add the salt and sugar followed by the beef, stir for a few times, then add the oyster sauce, blending well.

To serve: either bring the food on the hot iron-plate sizzling to the table, or put the food on a warm dish and bring it to the table, then pour it into the iron-plate just before serving.

hancheng

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