Beef

Good quality meat is very important for quick-cooked Chinese dishes, otherwise the meat will not be sufficiently tender. Although this means that you need to use the more expensive cuts of meat, you can combine smaller quantities of beef with many different vegetables to make interesting dishes which are tasty but less costly.

Braised Anise Beef

Serves 4

30 ml/2 tbsp groundnut (peanut) oil

450 g/1 lb chuck steak

1 clove garlic, crushed

45 ml/3 tbsp soy sauce

15 ml/1 tbsp water

15 ml/1 tbsp rice wine or dry sherry

5 ml/1 tsp salt

5 ml/1 tsp sugar

2 cloves star anise

Heat the oil and fry the beef until browned on all sides. Add the remaining ingredients, bring to a simmer, cover and simmer gently for about 45 minutes then turn the meat over, adding a little more water and soy sauce if the meat is drying. Simmer for a further 45 minutes until the meat is tender. Discard the star anise before serving.

Beef with Asparagus

Serves 4

450 g/1 lb rump steak, cubed

30 ml/2 tbsp soy sauce

30 ml/2 tbsp rice wine or dry sherry

45 ml/3 tbsp cornflour (cornstarch)

45 ml/3 tbsp groundnut (peanut) oil

5 ml/1 tsp salt

1 clove garlic, crushed

350 g/12 oz asparagus tips

120 ml/4 fl oz/¬Ω cup chicken stock

15 ml/1 tbsp soy sauce

Place the steak in a bowl. Mix together the soy sauce, wine or sherry and 30 ml/2 tbsp of cornflour, pour over the steak and stir well. Leave to marinate for 30 minutes. Heat the oil with the salt and garlic and fry until the garlic is lightly browned. Add the meat and marinade and stir-fry for 4 minutes. Add the asparagus and stir-fry gently for 2 minutes. Add the stock and soy sauce, bring to the boil and simmer, stirring for 3 minutes until the meat is cooked. Mix the remaining cornflour with a little more water or stock and stir it into the sauce. Simmer, stirring, for a few minutes until the sauce clears and thickens.

Beef with Bamboo Shoots

Serves 4

45 ml/3 tbsp groundnut (peanut) oil

1 clove garlic, crushed

1 spring onion (scallion), chopped

1 slice ginger root, minced

225 g/8 oz lean beef, cut into strips

100 g/4 oz bamboo shoots

45 ml/3 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

5 ml/1 tsp cornflour (cornstarch)

Heat the oil and fry the garlic, spring onion and ginger until lightly browned. Add the beef and stir-fry for 4 minutes until lightly browned. Add the bamboo shoots and stir-fry for 3 minutes. Add the soy sauce, wine or sherry and cornflour and stir-fry for 4 minutes.

Beef with Bamboo Shoots and Mushrooms

Serves 4

225 g/8 oz lean beef

45 ml/3 tbsp groundnut (peanut) oil

1 slice ginger root, minced

100 g/4 oz bamboo shoots, sliced

100 g/4 oz mushrooms, sliced

45 ml/3 tbsp rice wine or dry sherry

5 ml/1 tsp sugar

10 ml/2 tsp soy sauce

salt and pepper

120 ml/4 fl oz/¬Ω cup beef stock

15 ml/1 tbsp cornflour (cornstarch)

30 ml/2 tbsp water

Slice the beef thinly against the grain. Heat the oil and stir-fry the ginger for a few seconds. Add the beef and stir-fry until just browned. Add the bamboo shoots and mushrooms and stir-fry for 1 minute. Add the wine or sherry, sugar and soy sauce and season with salt and pepper. Stir in the stock, bring to the boil, cover and simmer for 3 minutes. Mix the cornflour and water, stir it into the pan and simmer, stirring, until the sauce thickens.

Chinese Braised Beef

Serves 4

45 ml/3 tbsp groundnut (peanut) oil

900 g/2 lb chuck steak

1 spring onion (scallion), sliced

1 clove garlic, minced

1 slice ginger root, minced

60 ml/4 tbsp soy sauce

30 ml/2 tbsp rice wine or dry sherry

5 ml/1 tsp sugar

5 ml/1 tsp salt

pinch of pepper

750 ml/1¬º pts/3 cups boiling water

Heat the oil and brown the beef quickly on all sides. Add the spring onion, garlic, ginger, soy sauce, wine or sherry, sugar, salt and pepper. Bring to the boil, stirring. Add the boiling water, bring back to the boil, stirring, then cover and simmer for about 2 hours until the beef is tender.

Beef with Bean Sprouts

Serves 4

450 g/1 lb lean beef, sliced

1 egg white

30 ml/2 tbsp groundnut (peanut) oil

15 ml/1 tbsp cornflour (cornstarch)

15 ml/1 tbsp soy sauce

100 g/4 oz bean sprouts

25 g/1 oz pickled cabbage, shredded

1 red chilli pepper, shredded

2 spring onions (scallions), shredded

2 slices ginger root, shredded

salt

5 ml/1 tsp oyster sauce

5 ml/1 tsp sesame oil

Mix the beef with the egg white, half the oil, the cornflour and soy sauce and leave to stand for 30 minutes. Blanch the bean sprouts in boiling water for about 8 minutes until almost tender then drain. Heat the remaining oil and stir-fry the beef until lightly browned then remove from the pan. Add the pickled cabbage, chilli pepper, ginger, salt, oyster sauce and sesame oil and stir-fry for 2 minutes. Add the bean sprouts and stir-fry for 2 minutes. Return the beef to the pan and stir-fry until well mixed and heated through. Serve at once.

Beef with Broccoli

Serves 4

450 g/1 lb rump steak, thinly sliced

30 ml/2 tbsp cornflour (cornstarch)

15 ml/1 tbsp rice wine or dry sherry

15 ml/1 tbsp soy sauce

30 ml/2 tbsp groundnut (peanut) oil

5 ml/1 tsp salt

1 clove garlic, crushed

225 g/8 oz broccoli florets

150 ml/¬º pt/generous ¬Ω cup beef stock

Place the steak in a bowl. Mix together 15 ml/1 tbsp of cornflour with the wine or sherry and soy sauce, stir into the meat and leave to marinate for 30 minutes. Heat the oil with the salt and garlic and fry until the garlic is lightly browned. Add the steak and marinade and stir-fry for 4 minutes. Add the broccoli and stir-fry for 3 minutes. Add the stock, bring to the boil, cover and simmer for 5 minutes until the broccoli is just tender but still crisp. Mix the remaining cornflour with a little water and stir it into the sauce. Simmer, stirring until the sauce clears and thickens.

Sesame Beef with Broccoli

Serves 4

150 g/5 oz lean beef, thinly sliced

2.5 ml/¬Ω tsp oyster sauce

5 ml/1 tsp cornflour (cornstarch)

5 ml/1 tsp white wine vinegar

60 ml/4 tbsp groundnut (peanut) oil

100 g/4 oz broccoli florets

5 ml/1 tsp fish sauce

2.5 ml/¬Ω tsp soy sauce

250 ml/8 fl oz/1 cup beef stock

30 ml/2 tbsp sesame seeds

Marinate the beef with the oyster sauce, 2.5 ml/¬Ω tsp of cornflour, 2.5 ml/¬Ω tsp of wine vinegar and 15 ml/ 1 tbsp of oil for 1 hour.

Meanwhile, heat 15 ml/1 tbsp of oil, add the broccoli, 2.5 ml/¬Ω tsp of fish sauce, the soy sauce and remaining wine vinegar and just cover with boiling water. Simmer for about 10 minutes until just tender.

Heat 30 ml/2 tbsp of oil in a separate pan and stir-fry the beef briefly until sealed. Add the stock, the remaining cornflour and fish sauce, bring to the boil, cover and simmer for about 10 minutes until the meat is tender. Drain the broccoli and arrange on a warmed serving plate. Top with the meat and sprinkle generously with sesame seeds.

Barbecued Beef

Serves 4

450 g/1 lb lean steak, sliced

60 ml/4 tbsp soy sauce

2 cloves garlic, crushed

5 ml/1 tsp salt

2.5 ml/¬Ω tsp freshly ground pepper

10 ml/2 tsp sugar

Mix together all the ingredients and leave to marinate for 3 hours. Barbecue or grill (broil) over a hot grill for about 5 minutes each side.

Cantonese Beef

Serves 4

30 ml/2 tbsp cornflour (cornstarch)

2 egg whites, beaten

450 g/1 lb steak, cut into strips

oil for deep-frying

4 stalks celery, sliced

2 onions, sliced

60 ml/4 tbsp water

20 ml/4 tsp salt

75 ml/5 tbsp soy sauce

60 ml/4 tbsp rice wine or dry sherry

30 ml/2 tbsp sugar

freshly ground pepper

Mix half the cornflour with the egg whites. Add the steak and mix to coat the beef in the batter. Heat the oil and deep-fry the steak until browned. Remove from the pan and drain on kitchen paper. Heat 15 ml/1 tbsp of oil and stir-fry the celery and onions for 3 minutes. Add the meat, water, salt, soy sauce, wine or sherry and sugar and season with pepper. Bring to the boil and simmer, stirring, until the sauce thickens.

Beef with Carrots

Serves 4

30 ml/2 tbsp groundnut (peanut) oil

450 g/1 lb lean beef, cubed

2 spring onions (scallions), sliced

2 cloves garlic, crushed

1 slice ginger root, minced

250 ml/8 fl oz/1 cup soy sauce

30 ml/2 tbsp rice wine or dry sherry

30 ml/2 tbsp brown sugar

5 ml/1 tsp salt

600 ml/1 pt/2¬Ω cups water

4 carrots, diagonally sliced

Heat the oil and fry the beef until lightly browned. Drain off the excess oil and add the spring onions, garlic, ginger and anise fry for 2 minutes. Add the soy sauce, wine or sherry, sugar and salt and mix together well. Add the water, bring to the boil, cover and simmer for 1 hour. Add the carrots, cover and simmer for a further 30 minutes. Remove the lid and simmer until the sauce has reduced.

Beef with Cashews

Serves 4

60 ml/4 tbsp groundnut (peanut) oil

450 g/1 lb rump steak, thinly sliced

8 spring onions (scallions), cut into chunks

2 cloves garlic, crushed

1 slice ginger root, chopped

75 g/3 oz/¬æ cup roasted cashews

120 ml/4 fl oz/¬Ω cup water

20 ml/4 tsp cornflour (cornstarch)

20 ml/4 tsp soy sauce

5 ml/1 tsp sesame oil

5 ml/1 tsp oyster sauce

5 ml/1 tsp chilli sauce

Heat half the oil and stir-fry the meat until lightly browned. Remove from the pan. Heat the remaining oil and stir-fry the spring onions, garlic, ginger and cashews for 1 minute. Return the meat to the pan. Mix together the remaining ingredients and stir the mixture into the pan. Bring to the boil and simmer, stirring, until the mixture thickens.

Slow Beef Casserole

Serves 4

30 ml/2 tbsp groundnut (peanut) oil

450 g/1 lb stewing beef, cubed

3 slices ginger root, minced

3 carrots, sliced

1 turnip, cubed

15 ml/1 tbsp black dates, stoned

15 ml/1 tbsp lotus seeds

30 ml/2 tbsp tomato pur√©e (paste)

10 ml/2 tbsp salt

900 ml/1¬Ω pts/3¬æ cups beef stock

250 ml/8 fl oz/1 cup rice wine or dry sherry

Heat the oil in a large flameproof casserole or pan and fry the beef until sealed on all sides. Add the remaining ingredients, bring to the boil, cover tightly and simmer on the lowest heat for about 5 hours. Serve from the pot.

Beef with Cauliflower

Serves 4

225 g/8 oz cauliflower florets

oil for deep-frying

225 g/8 oz beef, cut into strips

50 g/2 oz bamboo shoots, cut into strips

10 water chestnuts, cut into strips

120 ml/4 fl oz/¬Ω cup chicken stock

15 ml/1 tbsp soy sauce

15 ml/1 tbsp oyster sauce

15 ml/1 tbsp tomato pur√©e (paste)

15 ml/1 tbsp cornflour (cornstarch)

2.5 ml/¬Ω tsp sesame oil

Parboil the cauliflower for 2 minutes in boiling water then drain. Heat the oil and deep-fry the cauliflower until lightly browned. Remove and drain on kitchen paper. Reheat the oil and deep-fry the beef until lightly browned then remove and drain. Pour off all but 15 ml/1 tbsp of oil and stir-fry the bamboo shoots and water chestnuts for 2 minutes. Add the remaining ingredients, bring to the boil and simmer, stirring, until the sauce thickens. Return the beef and cauliflower to the pan and reheat gently. Serve at once.

Beef with Celery

Serves 4

100 g/4 oz celery, cut into strips

45 ml/3 tbsp groundnut (peanut) oil

2 spring onions (scallions), chopped

1 slice ginger root, minced

225 g/8 oz lean beef, cut into strips

30 ml/2 tbsp soy sauce

30 ml/2 tbsp rice wine or dry sherry

2.5 ml/¬Ω tsp sugar

2.5 ml/¬Ω tsp salt

Blanch the celery in boiling water for 1 minute then drain thoroughly. Heat the oil and fry the spring onions and ginger until lightly browned. Add the beef and stir-fry for 4 minutes. Add the celery and stir-fry for 2 minutes. Add the soy sauce, wine or sherry, sugar and salt and stir-fry for 3 minutes.

Deep-Fried Beef Slivers with Celery

Serves 4

30 ml/2 tbsp groundnut (peanut) oil

450 g/1 lb lean beef, cut into slivers

3 stalks celery, shredded

1 onion, shredded

1 spring onion (scallion), sliced

1 slice ginger root, minced

30 ml/2 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

2.5 ml/¬Ω tsp sugar

2.5 ml/¬Ω tsp salt

10 ml/2 tsp cornflour (cornstarch)

30 ml/2 tbsp water

Heat half the oil until very hot and fry the beef for 1 minute until just browned. Remove from the pan. Heat the remaining oil and fry the celery, onion, spring onion and ginger until slightly softened. Return the beef to the pan with the soy sauce, wine or sherry, sugar and salt, bring to the boil and stir-fry to heat through. Mix together the cornflour and water, stir into the pan and simmer until the sauce is thickened. Serve at once.

Shredded Beef with Chicken and Celery

Serves 4

4 dried Chinese mushrooms

45 ml/3 tbsp groundnut (peanut) oil

2 cloves garlic, crushed

1 sliced ginger root, minced

5 ml/1 tsp salt

100 g/4 oz lean beef, cut into strips

100 g/4 oz chicken, cut into strips

2 carrots, cut into strips

2 stalks celery, cut into strips

4 spring onions (scallions), cut into strips

5 ml/1 tsp sugar

5 ml/1 tsp soy sauce

5 ml/1 tsp rice wine or dry sherry

45 ml/3 tbsp water

5 ml/1 tsp cornflour (cornstarch)

Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and chop the caps. Heat the oil and fry the garlic, ginger and salt until lightly browned. Add the beef and chicken and fry until just beginning to brown. Add the celery, spring onions, sugar, soy sauce, wine or sherry and water and bring to the boil. Cover and simmer for about 15 minutes until the meat is tender. Mix the cornflour with a little water, stir it into the sauce and simmer, stirring, until the sauce thickens.

Chilli Beef

Serves 4

450 g/1 lb rump steak, cut into strips

45 ml/3 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

15 ml/1 tbsp brown sugar

15 ml/1 tbsp finely chopped ginger root

30 ml/2 tbsp groundnut (peanut) oil

50 g/2 oz bamboo shoots, cut into matchsticks

1 onion, cut into strips

1 stick celery, cut into matchsticks

2 red chilli peppers, seeded and cut into strips

120 ml/4 fl oz/¬Ω cup chicken stock

15 ml/1 tbsp cornflour (cornstarch)

Place the steak in a bowl. Mix together the soy sauce, wine or sherry, sugar and ginger and stir it into the steak. Leave to marinate for 1 hour. Remove the steak from the marinade. Heat half the oil and stir-fry the bamboo shoots, onion, celery and chilli for 3 minutes then remove them from the pan. Heat the remaining oil and stir-fry the steak for 3 minutes. Stir in the marinade, bring to the boil and add the fried vegetables. Simmer, stirring, for 2 minutes. Mix together the stock and cornflour and add it to the pan. Bring to the boil and simmer, stirring, until the sauce clears and thickens.

Beef with Chinese Cabbage

Serves 4

225 g/8 oz lean beef

30 ml/2 tbsp groundnut (peanut) oil

350 g/12 oz Chinese cabbage, shredded

120 ml/4 fl oz/¬Ω cup beef stock

salt and freshly ground pepper

10 ml/2 tsp cornflour (cornstarch)

30 ml/2 tbsp water

Slice the beef thinly against the grain. Heat the oil and stir-fry the beef until just browned. Add the Chinese cabbage and stir-fry until slightly softened. Add the stock, bring to the boil and season with salt and pepper. Cover and simmer for 4 minutes until the beef is tender. Mix the cornflour and water, stir it into the pan and simmer, stirring, until the sauce thickens.

Beef Chop Suey

Serves 4

3 stalks celery, sliced

100 g/4 oz bean sprouts

100 g/4 oz broccoli florets

60 ml/4 tbsp groundnut (peanut) oil

3 spring onions (scallions), chopped

2 cloves garlic, crushed

1 slice ginger root, chopped

225 g/8 oz lean beef, cut into strips

45 ml/3 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

5 ml/1 tsp salt

2.5 ml/¬Ω tsp sugar

freshly ground pepper

15 ml/1 tbsp cornflour (cornstarch)

Blanch the celery, bean sprouts and broccoli in boiling water for 2 minutes then drain and pat dry. Heat 45 ml/3 tbsp of oil and fry the spring onions, garlic and ginger until lightly browned. Add the beef and stir-fry for 4 minutes. Remove from the pan. Heat the remaining oil and stir-fry the vegetables for 3 minutes. Add the beef, soy sauce, wine or sherry, salt, sugar and a pinch of pepper and stir-fry for 2 minutes. Mix the cornflour with a little water, stir it into the pan and simmer, stirring, until the sauce clears and thickens.

Beef with Cucumber

Serves 4

450 g/1 lb rump steak, thinly sliced

45 ml/3 tbsp soy sauce

30 ml/2 tbsp cornflour (cornstarch)

60 ml/4 tbsp groundnut (peanut) oil

2 cucumbers, peeled, seeded and sliced

60 ml/4 tbsp chicken stock

30 ml/2 tbsp rice wine or dry sherry

salt and freshly ground pepper

Place the steak in a bowl. Mix together the soy sauce and cornflour and stir into the steak. Leave to marinate for 30 minutes. Heat half the oil and stir-fry the cucumbers for 3 minutes until opaque then remove them from the pan. Heat the remaining oil and stir-fry the steak until browned. Add the cucumbers and stir-fry for 2 minutes. Add the stock, wine or sherry and season with salt and pepper. Bring to the boil, cover and simmer for 3 minutes.

Beef Chow Mein

Serves 4

750 g/1 ¬Ω lb rump steak

2 onions

45 ml/3 tbsp soy sauce

45 ml/3 tbsp rice wine or dry sherry

15 ml/1 tbsp peanut butter

5 ml/1 tsp lemon juice

350 g/12 oz egg noodles

60 ml/4 tbsp groundnut (peanut) oil

175 ml/6 fl oz/¬æ cup chicken stock

15 ml/1 tbsp cornflour (cornstarch)

30 ml/2 tbsp oyster sauce

4 spring onions (scallions), chopped

3 stalks celery, sliced

100 g/4 oz mushrooms, sliced

1 green pepper, cut into strips

100 g/4 oz bean sprouts

Remove and discard the fat from the meat. Cut across the grain into thin slices. Cut the onions into wedges and separate the layers. Mix together 15 ml/1 tbsp of soy sauce with 15 ml/1 tbsp of wine or sherry, the peanut butter and lemon juice. Stir in the meat, cover and leave to stand for 1 hour. Cook the noodles in boiling water for about 5 minutes or until tender. Drain well. Heat 15 ml/1 tbsp of oil, add 15 ml/1 tbsp of soy sauce and the noodles and fry for 2 minutes until lightly browned. Transfer to a warmed serving plate.

Mix together the remaining soy sauce and wine or sherry with the stock, cornflour and oyster sauce. Heat 15 ml/1 tbsp of oil and stir-fry the onions for 1 minute. Add the celery, mushrooms, pepper and bean sprouts and stir-fry for 2 minutes. Remove from the wok. Heat the remaining oil and stir-fry the beef until browned. Add the stock mixture, bring to the boil, cover and simmer for 3 minutes. Return the vegetables to the wok and simmer, stirring, for about 4 minutes until hot. Spoon the mixture over the noodles and serve.

Cucumber Steak

Serves 4

450 g/1 lb rump steak

10 ml/2 tsp cornflour (cornstarch)

10 ml/2 tsp salt

2.5 ml/¬Ω tsp freshly ground pepper

90 ml/6 tbsp groundnut (peanut) oil

1 onion, finely chopped

1 cucumber, peeled and sliced

120 ml/4 fl oz/¬Ω cup beef stock

Cut the steak into strips then into thin slices against the grain. Place in a bowl and stir in the cornflour, salt, pepper and half the oil. Leave to marinate for 30 minutes. Heat the remaining oil and fry the beef and onion until lightly browned. Add the cucumbers and stock, bring to the boil, cover and simmer for 5 minutes.

Baked Beef Curry

Serves 4

45 ml/3 tbsp butter

15 ml/1 tbsp curry powder

45 ml/3 tbsp plain (all-purpose) flour

375 ml/13 fl oz/1¬Ω cups milk

15 ml/1 tbsp soy sauce

salt and freshly ground pepper

450 g/1 lb cooked beef, chopped

100 g/4 oz peas

2 carrots, chopped

2 onions, chopped

225 g/8 oz cooked long-grain rice, hot

1 hard-boiled (hard-cooked) egg, sliced

Melt the butter, stir in the curry powder and flour and cook for 1 minute. Stir in the milk and soy sauce, bring to the boil and simmer, stirring, for 2 minutes. Season with salt and pepper. Add the beef, peas, carrots and onions and stir well to coat with the sauce. Stir in the rice then transfer the mixture to an ovenproof dish and bake in a preheated over at 200¬∞C/ 400¬∞F/gas mark 6 for 20 minutes until the vegetables are tender. Serve garnished with slices of hard-boiled egg.

Crispy Beef with Curry Sauce

Serves 4

1 egg, beaten

15 ml/1 tbsp cornflour (cornstarch)

5 ml/1 tsp bicarbonate of soda (baking soda)

15 ml/1 tbsp rice wine or dry sherry

15 ml/1 tbsp soy sauce

225 g/8 oz lean beef, sliced

90 ml/6 tbsp oil

100 g/4 oz curry paste

Mix the egg, cornflour, bicarbonate of soda, wine or sherry and soy sauce. Stir in the beef and 15 ml/1 tbsp of oil. Heat the remaining oil and stir-fry the beef and egg mixture for 2 minutes. Remove the beef and drain off the oil. Add the curry paste to the pan and bring to the boil then return the beef to the pan, stir well and serve.

Braised Curried Beef

Serves 4

45 ml/3 tbsp groundnut (peanut) oil

5 ml/1 tsp salt

1 clove garlic, crushed

450 g/1 lb chuck steak, cubed

4 spring onions (scallions), sliced

1 slice ginger root, minced

30 ml/2 tbsp curry powder

15 ml/1 tbsp rice wine or dry sherry

15 ml/1 tbsp sugar

400 ml/14 fl oz/1¬æ cups beef stock

15 ml/1 tbsp cornflour (cornstarch)

45 ml/3 tbsp water

Heat the oil and fry the salt and garlic until lightly browned. Add the steak and toss in the oil then add the spring onions and ginger and fry until the meat is browned on all sides. Add the curry powder and stir-fry for 1 minute. Stir in the wine or sherry and sugar then add the stock, bring to the boil, cover and simmer for about 35 minutes until the beef is tender. Blend the cornflour and water to a paste, stir into the sauce and simmer, stirring, until the sauce thickens.

Stir-Fried Curried Beef

Serves 4

225 g/8 oz lean beef

30 ml/2 tbsp groundnut (peanut) oil

1 large onion, sliced

30 ml/2 tbsp curry powder

1 slice ginger root, minced

15 ml/1 tbsp rice wine or dry sherry

120 ml/4 fl oz/¬Ω cup beef stock

5 ml/1 tsp sugar

15 ml/1 tbsp cornflour (cornstarch)

45 ml/3 tbsp water

Slice the beef thinly against the grain. Heat the oil and fry the onion until translucent. Add the curry and ginger and stir-fry for a few seconds. Add the beef and stir-fry until just browned. Add the wine or sherry and stock, bring to the boil, cover and simmer for about 5 minutes until the beef is cooked. Mix the sugar, cornflour and water, stir into the pan and simmer, stirring, until the sauce thickens.

Beef with Garlic

Serves 4

350 g/12 oz lean beef, sliced

4 cloves garlic, sliced

1 red chilli pepper, sliced

45 ml/3 tbsp soy sauce

45 ml/3 tbsp groundnut (peanut) oil

5 ml/1 tsp cornflour (cornstarch)

15 ml/1 tbsp water

Mix the beef with the garlic, chilli pepper and 30 ml/2 tbsp of soy sauce and leave to stand for 30 minutes, stirring occasionally. Heat the oil and fry the beef mixture for a few minutes until almost cooked. Mix the remaining ingredients to a paste, stir in to the pan and continue to stir-fry until the beef is cooked.

Beef with Ginger

Serves 4

15 ml/1 tbsp groundnut (peanut) oil

450 g/1 lb lean beef, sliced

1 onion, thinly sliced

2 cloves garlic, crushed

2 pieces crystallised ginger, thinly sliced

15 ml/1 tbsp soy sauce

150 ml/¬º pt/generous ¬Ω cup water

2 stalks celery, diagonally sliced

5 ml/1 tsp salt

Heat the oil and fry the beef, onion and garlic until lightly browned. Add the ginger, soy sauce and water, bring to the boil, cover and simmer for 25 minutes. Add the celery, cover and simmer for a further 5 minutes. Sprinkle with salt before serving.

Red-Cooked Beef with Ginger

Serves 4

450 g/1 lb lean beef

2 slices ginger root, minced

4 spring onions (scallions) chopped

120 ml/4 fl oz/¬Ω cup soy sauce

60 ml/4 tbsp rice wine or dry sherry

400 ml/14 fl oz/1¬æ cups water

15 ml/1 tbsp brown sugar

Place all the ingredients in a heavy pan, bring to the boil, cover and simmer, turning occasionally, for about 1 hour until the beef is tender.

Beef with Green Beans

Serves 4

225 g/8 oz rump steak, thinly sliced

30 ml/2 tbsp cornflour (cornstarch)

15 ml/1 tbsp rice wine or dry sherry

15 ml/1 tbsp soy sauce

30 ml/2 tbsp groundnut (peanut) oil

2.5 ml/¬Ω tsp salt

2 cloves garlic, crushed

225 g/8 oz green beans

225 g/8 oz bamboo shoots, sliced

50 g/2 oz mushrooms, sliced

50 g/2 oz water chestnuts, sliced

150 ml/¬º pt/generous ¬Ω cup chicken stock

Place the steak in a bowl. Mix together 15 ml/1 tbsp of the cornflour, the wine or sherry and soy sauce, stir into the meat and marinate for 30 minutes. Heat the oil with the salt and garlic and fry until the garlic is lightly browned. Add the meat and marinade and stir-fry for 4 minutes. Add the beans and stir-fry for 2 minutes. Add the remaining ingredients, bring to the boil and simmer for 4 minutes. Mix the remaining cornflour with a little water and stir it into the sauce. Simmer, stirring, until the sauce clears and thickens.

Hot Beef

Serves 4

450 g/1 lb lean beef

6 spring onions (scallions), sliced

4 slices ginger root

15 ml/1 tbsp rice wine or dry sherry

15 ml/1 tbsp soy sauce

4 dried red chilli peppers, chopped

10 peppercorns

1 clove star anise

300 ml/¬Ω pt/1¬º cups water

2.5 ml/¬Ω tsp chilli oil

Place the beef in a bowl with 2 spring onions, 1 slice of ginger and half the wine and leave to marinate for 30 minutes. Bring a large pan of water to the boil, add the beef and boil until sealed on all sides then remove and drain. Place the remaining spring onions, ginger and wine or sherry in a pan with the chilli peppers, peppercorns and star anise and add the water. Bring to the boil, add the beef, cover and simmer for about 40 minutes until the beef is tender. Remove the beef from the liquid and drain well. Slice it thinly and arrange on a warmed serving plate. Serve sprinkled with chilli oil.

Hot Beef Shreds

Serves 4

150 ml/¬º pt/generous ¬Ω cup groundnut (peanut) oil

450 g/1 lb lean beef, sliced against the grain

45 ml/3 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

1 slice ginger root, minced

1 dried red chilli pepper, chopped

2 carrots, shredded

2 stalks celery, diagonally sliced

10 ml/2 tsp salt

225 g/8 oz/1 cup long-grain rice

Heat two-thirds of the oil and stir-fry the beef, soy sauce and wine or sherry for 10 minutes. Remove the beef and reserve the sauce. Heat the remaining oil and stir-fry the ginger, pepper and carrots for 1 minute. Add the celery and stir-fry for 1 minute. Add the beef and salt and stir-fry for 1 minute.

Meanwhile, cook the rice in boiling water for about 20 minutes until just tender. Drain well and arrange on a serving dish. Pour over the beef mixture and the hot sauce.

Beef with Mangetout

Serves 4

225 g/8 oz lean beef

30 ml/2 tbsp cornflour (cornstarch)

5 ml/1 tsp sugar

5 ml/1 tsp soy sauce

10 ml/2 tsp rice wine or dry sherry

30 ml/2 tbsp groundnut (peanut) oil

2.5 ml/¬Ω tsp salt

2 slices ginger root, minced

225 g/8 oz mangetout (snow peas)

60 ml/4 tbsp beef stock

10 ml/2 tsp water

freshly ground pepper

Slice the beef thinly against the grain. Mix half the cornflour, the sugar, soy sauce and wine or sherry, add to the beef and stir well to coat. Heat half the oil and stir-fry the salt and ginger and a few seconds. Add mangetout and stir to coat with oil. Add the stock, bring to the boil and stir well then remove the mangetout and liquid from the pan. Heat the remaining oil and stir-fry the beef until lightly browned. Return the mangetout to the pan. Mix the remaining cornflour with the water, stir into the pan and season with pepper. Simmer, stirring, until the sauce thickens.

Marinated Braised Beef

Serves 4

450 g/1 lb chuck steak

75 ml/5 tbsp soy sauce

60 ml/4 tbsp rice wine or dry sherry

5 ml/1 tsp salt

15 ml/1 tbsp cornflour (cornstarch)

45 ml/3 tbsp groundnut (peanut) oil

15 ml/1 tbsp brown sugar

15 ml/1 tbsp wine vinegar

Pierce the steak in several places and place in a bowl. Mix the soy sauce, wine or sherry and salt, pour over the meat and leave to stand for 3 hours, turning occasionally. Drain the beef and discard the marinade. Pat the beef dry and dust with cornflour. Heat the oil and fry the beef until browned on all sides. Add the sugar and wine vinegar and enough water just to cover the beef. Bring to the boil, cover and simmer for about 1 hour until the meat is tender.

Stir-Fried Beef and Mushrooms

Serves 4

225 g/8 oz lean beef

15 ml/1 tbsp cornflour (cornstarch)

15 ml/1 tbsp rice wine or dry sherry

15 ml/1 tbsp soy sauce

2.5 ml/¬Ω tsp sugar

45 ml/3 tbsp groundnut (peanut) oil

1 slice ginger root, minced

2.5 ml/¬Ω tsp salt

225 g/8 oz mushrooms, sliced

120 ml/4 fl oz/¬Ω cup beef stock

Slice the beef thinly against the grain. Mix the cornflour, wine or sherry, soy sauce and sugar, stir into the beef and toss well to coat. Heat the oil and stir-fry the ginger for 1 minute. Add the beef and stir-fry until just browned. Add the salt and mushrooms and stir well. Add the stock, bring to the boil and simmer, stirring, until the sauce thickens.

Marinated Stir-Fried Beef

Serves 4

450 g/1 lb lean beef, sliced

2 cloves garlic, crushed

60 ml/4 tbsp soy sauce

15 ml/1 tbsp brown sugar

5 ml/1 tsp salt

30 ml/2 tbsp groundnut (peanut) oil

Place the beef in a bowl and add the garlic, soy sauce, sugar and salt. Mix together well, cover and leave to marinate for about 2 hours, turning occasionally. Drain, discarding the marinade. Heat the oil and stir-fry the beef until browned on all sides then serve at once.

Braised Beef with Mushrooms

Serves 4

1 kg/2 lb topside of beef

salt and freshly ground pepper

60 ml/4 tbsp soy sauce

30 ml/2 tbsp hoisin sauce

30 ml/2 tbsp honey

30 ml/2 tbsp wine vinegar

5 ml/1 tsp freshly ground pepper

5 ml/1 tsp aniseed, ground

5 ml/1 tsp ground coriander

6 dried Chinese mushrooms

60 ml/4 tbsp groundnut (peanut) oil

5 ml/2 tsp cornflour (cornstarch)

15 ml/1 tbsp water

400 g/14 oz canned tomatoes

6 spring onions (scallions), cut into strips

2 carrots, grated

30 ml/2 tbsp plum sauce

60 ml/4 tbsp chopped chives

Pierce the beef several times with a fork. Season with salt and pepper and place in a bowl. Mix the sauces, honey, wine vinegar, pepper and spices, pour over the meat, cover and leave to marinate in the refrigerator overnight.

Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and slice the caps. Heat the oil and fry the meat until well browned, turning frequently. Mix the cornflour and water and add it to the pan with the tomatoes. Bring to the boil, cover and simmer gently for about 1¬Ω hours until tender. Add the spring onions and carrots and continue to simmer for 10 minutes until the carrots are tender. Stir in the plum sauce and simmer for 2 minutes. Remove the meat from the sauce and cut it into thick slices. Return it to the sauce to heat through then serve sprinkled with chives.

Stir-Fried Beef with Noodles

Serves 4

100 g/4 oz thin egg noodles

30 ml/2 tbsp groundnut (peanut) oil

225 g/8 oz lean beef, shredded

30 ml/2 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

2.5 ml/¬Ω tsp salt

2.5 ml/¬Ω tsp sugar

120 ml/4 fl oz/¬Ω cup water

Soak the noodles until slightly softened then drain and cut them into 7.5 cm/3 in lengths. Heat half the oil and stir-fry the beef until just browned. Add the soy sauce, wine or sherry, salt and sugar and stir-fry for 2 minutes then remove from the pan. Heat the remaining oil and stir-fry the noodles until coated with oil. Return the beef mixture to the pan, add the water and bring to the boil. Cook and simmer for about 5 minutes until the liquid is absorbed.

Beef with Rice Noodles

Serves 4

4 dried Chinese mushrooms

30 ml/2 tbsp groundnut (peanut) oil

2.5 ml/¬Ω tsp salt

225 g/8 oz lean beef, sliced

100 g/4 oz bamboo shoots, sliced

100 g/4 oz celery, sliced

1 onion, sliced

120 ml/4 fl oz/¬Ω cup beef stock

2.5 ml/¬Ω tsp sugar

10 ml/2 tsp cornflour (cornstarch)

5 ml/1 tsp soy sauce

15 ml/1 tbsp water

100 g/4 oz rice noodles

oil for deep-frying

Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and slice the caps. Heat half the oil and fry the salt and beef until lightly browned then remove from the pan. Heat the remaining oil and stir-fry the vegetables until softened. Stir in the stock and sugar and bring to the boil. Return the beef to the pan, cover and simmer for 3 minutes. Mix together the cornflour, soy sauce and water, stir into the pan and simmer, stirring, until the mixture thickens. Meanwhile, deep-fry the rice noodles in hot oil for a few seconds until puffed and crisp and serve on top of the beef.

Beef with Onions

Serves 4

60 ml/4 tbsp groundnut (peanut) oil

300 g/11 oz lean beef, cut into strips

100 g/4 oz onions, cut into strips

15 ml/1 tbsp chicken stock

5 ml/1 tsp rice wine or dry sherry

5 ml/1 tsp sugar

5 ml/1 tsp soy sauce

salt

sesame oil

Heat the oil and fry the beef and onions over a high heat until lightly browned. Stir in the stock, wine or sherry, sugar and soy sauce and stir-fry quickly until well mixed. Season to taste with salt and sesame oil before serving.

Beef and Peas

Serves 4

30 ml/2 tbsp groundnut (peanut) oil

450 g/1 lb lean beef, cubed

2 onions, sliced

2 stalks celery, sliced

100 g/4 oz fresh or frozen peas, thawed

250 ml/8 fl oz/1 cup chicken stock

15 ml/1 tbsp soy sauce

15 ml/1 tbsp cornflour (cornstarch)

Heat the oil and stir-fry the beef until lightly browned. Add the onions, celery and peas and stir-fry for 2 minutes. Add the stock and soy sauce, bring to the boil, cover and simmer for 10 minutes. Mix the cornflour with a little water and stir it into the sauce. Simmer, stirring, until the sauce clears and thickens.

Stir-Fried Onion Crackle Beef

Serves 4

225 g/8 oz lean beef

2 spring onions (scallions), minced

30 ml/2 tbsp soy sauce

30 ml/2 tbsp rice wine or dry sherry

30 ml/2 tbsp groundnut (peanut) oil

1 clove garlic, crushed

5 ml/1 tsp wine vinegar

few drops of sesame oil

Cut the beef into thin slices against the grain. Mix the spring onions, soy sauce and wine or sherry, stir into the beef and leave to stand for 30 minutes. Drain, discarding the marinade. Heat the oil and fry the garlic until lightly browned. Add the beef and stir-fry until just browned. Add the vinegar and sesame oil, cover and simmer for 2 minutes.

Beef with Dried Orange Rind

Serves 4

450 g/1 lb lean beef, thinly sliced

5 ml/1 tsp salt

oil for deep-frying

30 ml/2 tbsp groundnut (peanut) oil

100 g/4 oz dried orange rind

2 dried chilli peppers, finely chopped

5 ml/1 tsp freshly ground pepper

45 ml/3 tbsp beef stock

2.5 ml/¬Ω tsp sugar

15 ml/1 tbsp rice wine or dry sherry

5 ml/1 tsp wine vinegar

2.5 ml/¬Ω tsp sesame oil

Sprinkle the beef with salt and leave to stand for 30 minutes. Heat the oil and deep-fry the beef until half cooked. Remove and drain well. Heat the oil and stir-fry the orange rind, chilli peppers and pepper for 1 minute. Add the beef and stock and bring to the boil. Add the sugar and wine vinegar and simmer until there is not much liquid left. Stir in the wine vinegar and sesame oil and mix well. Serve on a bed of lettuce leaves.

Beef with Oyster Sauce

Serves 4

15 ml/1 tbsp groundnut (peanut) oil

2 cloves garlic, crushed

450 g/1 lb rump steak, sliced

100 g/4 oz button mushrooms

15 ml/1 tbsp rice wine or dry sherry

150 ml/¬º pt/generous ¬Ω cup chicken stock

30 ml/2 tbsp oyster sauce

5 ml/1 tsp brown sugar

salt and freshly ground pepper

4 spring onions (scallions), sliced

15 ml/1 tbsp cornflour (cornstarch)

Heat the oil and fry the garlic until lightly browned. Add the steak and mushrooms and stir-fry until lightly browned. Add the wine or sherry and stir-fry for 2 minutes. Add the stock, oyster sauce and sugar and season with salt and pepper. Bring to the boil and simmer, stirring occasionally, for 4 minutes. Add the spring onions. Mix the cornflour with a little water and stir it into the pan. Simmer, stirring, until the sauce clears and thickens.

Beef with Pepper

Serves 4

350 g/12 oz lean beef, cut into strips

75 ml/5 tbsp soy sauce

75 ml/5 tbsp groundnut (peanut) oil

5 ml/1 tsp cornflour (cornstarch)

75 ml/5 tbsp water

2 onions, sliced

5 ml/1 tsp oyster sauce

freshly ground pepper

noodles baskets

Marinate the beef with the soy sauce, 15 ml/1 tbsp of oil, the cornflour and water for 1 hour. Remove the meat from the marinade and drain well. Heat the remaining oil stir-fry the beef and onions until lightly browned. Add the marinade and the oyster sauce and season generously with pepper. Bring to the boil, cover and simmer for 5 minutes, stirring occasionally. Serve with noodle baskets.

Pepper Steak

Serves 4

45 ml/3 tbsp groundnut (peanut) oil

5 ml/1 tsp salt

2 cloves garlic, crushed

450 g/1 lb sirloin steak, thinly sliced

1 onion, cut into wedges

2 green peppers, roughly chopped

120 ml/4 fl oz/¬Ω cup beef stock

5 ml/1 tsp brown sugar

5 ml/1 tsp rice wine or dry sherry

salt and freshly ground pepper

30 ml/2 tbsp cornflour (cornstarch)

30 ml/2 tbsp soy sauce

Heat the oil with the salt and garlic until the garlic is lightly browned then add the steak and stir-fry until just browned on all sides. Add the onion and peppers and stir-fry for 2 minutes. Add the stock, sugar, wine or sherry and season with salt and pepper. Bring to the boil, cover and simmer for 5 minutes. Mix together the cornflour and soy sauce and stir then into the sauce. Simmer, stirring, until the sauce clears and thickens, adding a little extra water if necessary to make the sauce the consistency you prefer.

Beef with Peppers

Serves 4

350 g/12 oz lean beef, thinly sliced

3 red chilli peppers, seeded and chopped

3 spring onions (scallions), cut into chunks

2 cloves garlic, crushed

15 ml/1 tbsp black bean sauce

1 carrot, sliced

3 green peppers, cut into chunks

salt

15 ml/1 tbsp groundnut (peanut) oil

5 ml/1 tsp soy sauce

45 ml/3 tbsp water

5 ml/1 tsp rice wine or dry sherry

5 ml/1 tsp cornflour (cornstarch)

Marinate the beef with the chilli peppers, spring onions, garlic, black bean sauce and carrot for 1 hour. Blanch the peppers in boiling salted water for 3 minutes then drain well. Heat the oil and stir-fry the beef mixture for 2 minutes. Add the peppers and stir-fry for 3 minutes. Add the soy sauce, water and wine or sherry. Mix the cornflour with a little water, stir it into the pan and simmer, stirring, until the sauce thickens.

Stir-Fried Beef Shreds with Green Peppers

Serves 4

225 g/8 oz lean beef, shredded

1 egg white

15 ml/1 tbsp cornflour (cornstarch)

2.5 ml/¬Ω tsp salt

5 ml/1 tsp rice wine or dry sherry

2.5 ml/¬Ω tsp sugar

oil for deep-frying

30 ml/2 tbsp groundnut (peanut) oil

2 red chilli peppers, diced

2 slices ginger root, shredded

15 ml/1 tbsp soy sauce

2 large green peppers, diced

Place the beef in a bowl with the egg white, cornflour, salt, wine or sherry and sugar and leave to marinate for 30 minutes. Heat the oil and deep-fry the beef until lightly browned. Remove from the pan and drain well. Heat the oil and stir-fry the chilli peppers and ginger for a few seconds. Add the beef and soy sauce and stir-fry until just tender. Add the green peppers, mix well and stir-fry for 2 minutes. Serve at once.

Beef with Chinese Pickles

Serves 4

100 g/4 oz Chinese pickles, shredded

450 g/1 lb lean steak, sliced against the grain

30 ml/2 tbsp soy sauce

5 ml/1 tsp salt

2.5 ml/¬Ω tsp freshly ground pepper

60 ml/4 tbsp groundnut (peanut) oil

15 ml/1 tbsp cornflour (cornstarch)

Mix all the ingredients thoroughly and place in an ovenproof bowl. Stand the bowl on a rack in a steamer, cover and steam over boiling water for 40 minutes until the beef is cooked.

Steak with Potatoes

Serves 4

450 g/1 lb steak

60 ml/4 tbsp groundnut (peanut) oil

5 ml/1 tsp salt

2.5 ml/¬Ω tsp freshly ground pepper

1 onion, chopped

1 clove garlic, crushed

225 g/8 oz potatoes, cubed

175 ml/6 fl oz/¬æ cup beef stock

250 ml/8 fl oz/1 cup chopped celery leaves

30 ml/2 tbsp cornflour (cornstarch)

15 ml/1 tbsp soy sauce

60 ml/4 tbsp water

Cut the steak into strips then into thin slivers against the grain. Heat the oil and fry the steak, salt, pepper, onion and garlic until lightly browned. Add the potatoes and stock, bring to the boil, cover and simmer for 10 minutes. Add the celery leaves and simmer for about 4 minutes until just tender. Blend the cornflour, soy sauce and water to a paste, add to the pan and simmer, stirring, until the sauce clears and thickens.

Red-Cooked Beef

Serves 4

450 g/1 lb lean beef

120 ml/4 fl oz/¬Ω cup soy sauce

60 ml/4 tbsp rice wine or dry sherry

15 ml/1 tbsp brown sugar

375 ml/13 fl oz/1¬Ω cups water

Place the beef, soy sauce, wine or sherry and sugar in a heavy-based pan and bring to a simmer. Cover and simmer for 10 minutes, turning once or twice. Stir in the water and bring to the boil. Cover and simmer for about 1 hour until the meat is tender, adding a little boiling water if necessary during cooking if the meat becomes too dry. Serve hot or cold.

Savoury Beef

Serves 4

30 ml/2 tbsp groundnut (peanut) oil

450 g/1 lb lean beef, cubed

2 spring onions (scallions), sliced

2 cloves garlic, crushed

1 slice ginger root, minced

2 cloves star anise, crushed

250 ml/8 fl oz/1 cup soy sauce

30 ml/2 tbsp rice wine or dry sherry

30 ml/2 tbsp brown sugar

5 ml/1 tsp salt

600 ml/1 pt/2¬Ω cups water

Heat the oil and fry the beef until lightly browned. Drain off the excess oil and add the spring onions, garlic, ginger and anise and fry for 2 minutes. Add the soy sauce, wine or sherry, sugar and salt and mix together well. Add the water, bring to the boil, cover and simmer for 1 hour. Remove the lid and simmer until the sauce has reduced.

Shredded Beef

Serves 4

750 g/1¬Ω lb lean beef, cubed

250 ml/8 fl oz/1 cup beef stock

120 ml/4 fl oz/¬Ω cup soy sauce

60 ml/4 tbsp rice wine or dry sherry

45 ml/3 tbsp groundnut (peanut) oil

Place the beef, stock, soy sauce and wine or sherry in a heavy-based pan. Bring to the boil and boil, stirring, until the liquid evaporated. Leave to cool then chill. Shred the beef with two forks. Heat the oil then add the beef and stir-fry quickly until coated with oil. Continue to cook over a medium heat until the beef dries out completely. Leave to cool and serve with noodles or rice.

Family-Style Shredded Beef

Serves 4

225 g/8 oz beef, shredded

15 ml/1 tbsp soy sauce

15 ml/1 tbsp oyster sauce

45 ml/3 tbsp groundnut (peanut) oil

1 slice ginger root, minced

1 red chilli pepper, chopped

4 stalks celery, diagonally sliced

15 ml/1 tbsp hot bean sauce

5 ml/1 tsp salt

15 ml/1 tbsp rice wine or dry sherry

5 ml/1 tsp sesame oil

5 ml/1 tsp wine vinegar

freshly ground pepper

Place the beef in a bowl with the soy sauce and oyster sauce and leave to marinate for 30 minutes. Heat the oil and fry the beef until lightly browned then remove them from the pan. Add the ginger and chilli pepper and stir-fry for a few seconds. Add the celery and stir-fry until half cooked. Add the beef, hot bean sauce and salt and mix well. Add the wine or sherry, sesame oil and vinegar and stir-fry until the beef is tender and the ingredients well mixed. Serve sprinkled with pepper.

Shredded Spiced Beef

Serves 4

90 ml/6 tbsp groundnut (peanut) oil

450 g/1 lb lean beef, cut into strips

50 g/2 oz chilli bean paste

freshly ground pepper

15 ml/1 tbsp minced ginger root

30 ml/2 tbsp rice wine or dry sherry

225 g/8 oz celery, cut into chunks

30 ml/2 tbsp soy sauce

5 ml/1 tsp sugar

5 ml/1 tsp wine vinegar

Heat the oil and fry the beef until browned. Add the chilli bean paste and pepper and stir-fry for 3 minutes. Add the ginger, wine or sherry and celery and stir well together. Add the soy sauce, sugar and vinegar and stir-fry for 2 minutes.

Marinated Beef with Spinach

Serves 4

450 g/1 lb lean beef, thinly sliced

45 ml/3 tbsp rice wine or dry sherry

15 ml/1 tbsp soy sauce

5 ml/1 tsp sugar

2.5 ml/¬Ω tsp sesame oil

450 g/1 lb spinach

45 ml/3 tbsp groundnut (peanut) oil

2 slices ginger root, minced

30 ml/2 tbsp beef stock

5 ml/1 tsp cornflour (cornstarch)

Flatten the meat slightly by pressing with the fingers. Mix together the wine or sherry, soy sauce, sherry and sesame oil. Add the meat, cover and refrigerate for 2 hours, stirring occasionally. Cut the spinach leaves into large pieces and the stems into thick slices. Heat 30 ml/2 tbsp of oil and stir-fry the spinach stems and ginger for 2 minutes. Remove from the pan.

Heat the remaining oil. Drain the meat, reserving the marinade. Add half the meat to the pan, spreading out the slices so they do not overlap. Cook for about 3 minutes until lightly browned on both sides. Remove from the pan and fry the remaining meat, then remove it from the pan. Blend the stock and cornflour into the marinade. Add the mixture to the pan and bring to the boil. Add the spinach leaves, stems and ginger. Simmer for about 3 minutes until the spinach wilts then mix in the meat. Cook for a further 1 minute then serve at once.

Black Bean Beef with Spring Onions

Serves 4

225 g/8 oz lean beef, thinly sliced

1 egg, lightly beaten

5 ml/1 tsp light soy sauce

2.5 ml/¬Ω tsp rice wine or dry sherry

2.5 ml/¬Ω tsp cornflour (cornstarch)

250 ml/8 fl oz/1 cup groundnut (peanut) oil

2 cloves garlic, crushed

30 ml/2 tbsp black bean sauce

15 ml/1 tbsp water

6 spring onions (scallions), diagonally sliced

2 slices ginger root, shredded

Mix the beef with the egg, soy sauce, wine or sherry and cornflour. Leave to stand for 10 minutes. Heat the oil and fry the beef until almost cooked. Remove from the pan and drain well. Pour off all but 15 ml/1 tbsp of oil, reheat then fry the garlic and black bean sauce for 30 seconds. Add the beef, and water and fry for about 4 minutes until the beef is tender.

Meanwhile, heat a further 15 ml/ 1 tbsp of the oil and briefly stir-fry the spring onions and ginger. Spoon the beef on to a warmed serving plate, top with the spring onions and serve.

Stir-Fried Beef with Spring Onions

Serves 4

45 ml/3 tbsp groundnut (peanut) oil

225 g/8 oz lean beef, thinly sliced

8 spring onions (scallions), sliced

75 ml/5 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

30 ml/2 tbsp sesame oil

Heat the oil and stir-fry the beef and onions until lightly browned. Add the soy sauce and wine or sherry and stir-fry until the meat is cooked to your liking. Stir in the sesame oil before serving.

Beef and Spring Onions with Fish Sauce

Serves 4

350 g/12 oz lean beef, thinly sliced

15 ml/1 tbsp cornflour (cornstarch)

15 ml/1 tbsp water

2.5 ml/¬Ω tsp rice wine or dry sherry

pinch of bicarbonate of soda (baking soda)

pinch of salt

45 ml/3 tbsp groundnut (peanut) oil

6 spring onions (scallions), cut into 5 cm/2 in pieces

2 cloves garlic, crushed

2 slices ginger, minced

5 ml/1 tsp fish sauce

2.5 ml/¬Ω tsp oyster sauce

Marinate the beef with the cornflour, water, wine or sherry, bicarbonate of soda and salt for 1 hour. Heat 30 ml/ 2 tbsp of oil and stir-fry the beef with half the spring onions, half the garlic and the ginger until well browned. Meanwhile, heat the remaining oil and fry the remaining spring onions, garlic and ginger with the fish sauce and oyster sauce until softened. Mix the two together and heat through before serving.

Steamed Beef

Serves 4

450 g/1 lb lean beef, sliced

5 ml/1 tsp cornflour (cornstarch)

2 slices ginger root, minced

15 ml/1 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

2.5 ml/¬Ω tsp salt

2.5 ml/¬Ω tsp sugar

15 ml/1 tbsp groundnut (peanut) oil

2 spring onions (scallions), minced

15 ml/1 tbsp chopped flat-leaved parsley

Place the beef in a bowl. Mix together the cornflour, ginger, soy sauce, wine or sherry, salt and sugar then stir into the beef. Leave to stand for 30 minutes, stirring occasionally. Arrange the beef slices in a shallow heatproof dish and sprinkle with the oil and spring onions. Steam on a rack over boiling water for about 40 minutes until the beef is cooked. Serve sprinkled with parsley.

Beef Stew

Serves 4

15 ml/1 tbsp groundnut (peanut) oil

1 clove garlic, crushed

1 slice ginger root, chopped

450 g/1 lb braising steak, cubed

45 ml/3 tbsp soy sauce

30 ml/2 tbsp rice wine or dry sherry

15 ml/1 tbsp brown sugar

300 ml/¬Ω pt/1¬º cups chicken stock

2 onions, cut into wedges

2 carrots, thickly sliced

100 g/4 oz cabbage, shredded

Heat the oil with the garlic and ginger and fry until the garlic is lightly browned. Add the steak and fry for 5 minutes until browned. Add the soy sauce, wine or sherry and sugar, cover and simmer for 10 minutes. Add the stock, bring to the boil, cover and simmer for about 30 minutes. Add the onions, carrots and cabbage, cover and simmer for a further 15 minutes.

Stewed Beef Brisket

Serves 4

450 g/1 lb beef brisket

45 ml/3 tbsp groundnut (peanut) oil

3 spring onions (scallions), sliced

2 slices ginger root, chopped

1 clove garlic, crushed

120 ml/4 fl oz/¬Ω cup soy sauce

5 ml/1 tsp sugar

45 ml/3 tbsp rice wine or dry sherry

3 cloves star anise

4 carrots, cubed

225 g/8 oz Chinese cabbage

15 ml/1 tbsp cornflour (cornstarch)

45 ml/3 tbsp water

Place the beef in a pan and just cover with water. Bring to the boil, cover and simmer gently for about 1¬Ω hours until the meat is tender. Remove from the pan and drain well. Cut into 2.5 cm/1 in cubes and reserve 250 ml/ 8 fl oz/1 cup of stock.

Heat the oil and fry the spring onions, ginger and garlic for a few seconds. Add the soy sauce, sugar, wine or sherry and star anise and stir well. Add the beef and reserved stock. Bring to the boil, cover and simmer for 20 minutes. Meanwhile, cook the Chinese cabbage in boiling water until tender. Transfer the meat and vegetables to a warmed serving plate. Blend the cornflour and water to a paste, stir it into the sauce and simmer, stirring, until the sauce clears and thickens. Pour over the beef and serve with the Chinese cabbage.

Beef Stir-Fry

Serves 4

225 g/8 oz lean beef

45 ml/3 tbsp groundnut (peanut) oil

1 slice ginger root, chopped

2 cloves garlic, crushed

2 spring onions (scallions), chopped

50 g/2 oz mushrooms, sliced

1 red pepper, sliced

225 g/8 oz cauliflower florets

50 g/2 oz mangetout (snow peas)

30 ml/2 tbsp soy sauce

15 ml/1 tbsp cornflour (cornstarch)

15 ml/1 tbsp rice wine or dry sherry

120 ml/4 fl oz/¬Ω cup beef stock

Slice the beef thinly against the grain. Heat half the oil and stir-fry the ginger, garlic and spring onions until lightly browned. Add the beef and stir-fry until just browned then remove from the pan. Heat the remaining oil and stir-fry the vegetables until coated with oil. Stir in the stock, bring to the boil, cover and simmer until the vegetables are tender but still crisp. Mix the soy sauce, cornflour and wine or sherry and stir it into the pan. Simmer, stirring, until the sauce thickens.

Steak Strips

Serves 4

450 g/1 lb rump steak

120 ml/4 fl oz/¬Ω cup soy sauce

120 ml/4 fl oz/¬Ω cup chicken stock

1 cm/¬Ω in slice ginger root

2 cloves garlic, crushed

30 ml/2 tbsp rice wine or dry sherry

15 ml/1 tbsp brown sugar

15 ml/1 tbsp groundnut (peanut) oil

Firm the steak in the freezer then cut it into long thin slices. Mix together all the remaining ingredients and marinate the steak in the mixture for about 6 hours. Weave the steak on to soaked wooden skewers and grill for a few minutes until cooked to your liking, brushing occasionally with the marinade.

Steamed Beef with Sweet Potatoes

Serves 4

450 g/1 lb lean beef, thinly sliced

15 ml/1 tbsp black bean sauce

15 ml/1 tbsp sweet bean sauce

15 ml/1 tbsp soy sauce

5 ml/1 tsp sugar

2 slices ginger root, minced

2 sweet potatoes, cubed

30 ml/2 tbsp groundnut (peanut) oil

100 g/4 oz breadcrumbs

15 ml/1 tbsp sesame oil

3 spring onions (scallions), finely chopped

Place the beef in a bowl with the bean sauces, soy sauce, sugar and ginger and leave to marinate for 30 minutes. Remove the beef from the marinade and add the sweet potatoes. Leave to stand for 20 minutes. Arrange the potatoes on the base of a small bamboo steamer. Coat the beef in the breadcrumbs and arrange on top of the potatoes. Cover and steam over boiling water for 40 minutes.

Heat the sesame oil and stir-fry the spring onions for a few seconds. Spoon over the beef and serve.

Beef Tenderloin

Serves 4

450 g/1 lb lean beef

45 ml/3 tbsp rice wine or dry sherry

15 ml/1 tbsp soy sauce

10 ml/2 tsp oyster sauce

5 ml/1 tsp sugar

5 ml/1 tsp cornflour (cornstarch)

2.5 ml/¬Ω tsp bicarbonate of soda (baking soda)

pinch of salt

1 clove garlic, crushed

30 ml/2 tbsp groundnut (peanut) oil

2 onions, thinly sliced

Cut the meat across the grain into thin slices. Mix together the wine or sherry, soy sauce, oyster sauce, sugar, cornflour, bicarbonate of soda, salt and garlic. Stir in the meat, cover and refrigerate for at least 3 hours. Heat the oil and stir-fry the onions for about 5 minutes until golden brown. Transfer to a warmed serving plate and keep warm. Add some of the meat to the wok, spreading the slices so they do not overlap. Fry for about 3 minutes on each side until browned then arrange on top of the onions and continue to fry the remaining meat.

Beef Toasts

Serves 4

4 slices lean beef

1 egg, beaten

50 g/2 oz/¬Ω cup walnuts, ,chopped

4 slices bread

oil for deep-frying

Flatten the beef slices then brush them well with egg. Sprinkle with walnuts and top with a slice of bread. Heat the oil and fry the beef and bread slices for about 2 minutes. Remove from the oil and leave to cool. Reheat the oil and fry again until well browned.

Shredded Tofu-Chilli Beef

Serves 4

225 g/8 oz lean beef, chopped

1 egg white

2.5 ml/¬Ω tsp sesame oil

5 ml/1 tsp cornflour (cornstarch)

pinch of salt

250 ml/8 fl oz/1 cup groundnut (peanut) oil

100 g/4 oz dried tofu, cut into strips

5 red chilli peppers, cut into strips

15 ml/1 tbsp water

1 slice ginger root, chopped

10 ml/2 tsp soy sauce

Mix the beef with the egg white, half the sesame oil, the cornflour and salt. Heat the oil and stir-fry the beef until almost cooked. Remove from the pan. Add the tofu to the pan and stir-fry for 2 minutes then remove from the pan. Add the chilli peppers and stir-fry for 1 minute. Return the tofu to the pan with the water, ginger and soy sauce and stir well. Add the beef and stir-fry until well blended. Serve sprinkled with the remaining sesame oil.

Beef with Tomatoes

Serves 4

30 ml/2 tbsp groundnut (peanut) oil

3 spring onions (scallions), cut into chunks

225 g/8 oz lean beef, cut into strips

60 ml/4 tbsp beef stock

15 ml/1 tbsp cornflour (cornstarch)

45 ml/3 tbsp water

4 tomatoes, skinned and quartered

Heat the oil and stir-fry the spring onions until softened. Add the beef and stir-fry until just browned. Stir in the stock, bring to the boil, cover and simmer for 2 minutes. Mix the cornflour and water, stir into the pan and simmer, stirring, until the sauce thickens. Stir in the tomatoes and simmer just until they are heated through.

Red-Cooked Beef with Turnips

Serves 4

450 g/1 lb lean beef

1 slice ginger root, minced

1 spring onion (scallion), chopped 120 ml/4 fl oz/¬Ω cup rice wine or dry sherry

250 ml/8 fl oz/1 cup water

2 cloves star anise

1 small turnip, diced

120 ml/4 fl oz/¬Ω cup soy sauce

15 ml/1 tbsp sugar

Place the beef, ginger, spring onion, wine or sherry, water and anise in a heavy-based pan, bring to the boil, cover and simmer for 45 minutes. Add the turnip, soy sauce and sugar and a little more water if necessary, bring back to the boil, cover and simmer for a further 45 minutes until the beef is tender. Leave to cool. Remove the beef and turnip from the sauce. Slice the beef and arrange on a serving plate with the turnip. Strain over the sauce and serve cold.

Beef with Vegetables

Serves 4

225 g/8 oz lean beef

15 ml/1 tbsp cornflour (cornstarch)

15 ml/1 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

2.5 ml/¬Ω tsp sugar

45 ml/3 tbsp groundnut (peanut) oil

1 slice ginger root, chopped

2.5 ml/¬Ω tsp salt

100 g/4 oz onion, sliced

2 stalks celery, sliced

1 red pepper, sliced

100 g/4 oz bamboo shoots, sliced

100 g/4 oz carrots, sliced

120 ml/4 fl oz/¬Ω cup beef stock

Slice the beef thinly against the grain and place it in a bowl. Mix together the cornflour, soy sauce, wine or sherry and sugar, pour over the beef and toss to coat. Leave to stand for 30 minutes, turning occasionally. Heat half the oil and stir-fry the beef until just browned then remove it from the pan. Heat the remaining oil, stir in the ginger and salt then add the vegetables and stir-fry until coated with oil. Stir in the stock, bring to the boil, cover and simmer until the vegetables are tender but still crisp. Return the beef to the pan and stir over a gentle heat for about 1 minute to heat through.

Stewed Beef

Serves 4

350 g/12 oz rolled joint of beef

30 ml/2 tbsp sugar

30 ml/2 tbsp rice wine or dry sherry

30 ml/2 tbsp soy sauce

5 ml/1 tsp cinnamon

2 spring onions (scallions), chopped

1 slice ginger root, chopped

45 ml/3 tbsp sesame oil

Bring a saucepan of water to a rolling boil, add the meat, return the water to the boil and boil rapidly to seal the meat. Remove from the pan. Place the meat in a clean pan and add all the remaining ingredients, reserving 15 ml/1 tbsp of sesame oil. Fill the pan with just enough water to cover the meat, bring to the boil, cover and simmer gently for about 1 hour until the meat is tender. Sprinkle with the remaining sesame oil before serving.

Stuffed Steak

Serves 4‚Äì6

675 g/1¬Ω lb rump steak in one piece

60 ml/4 tbsp wine vinegar

30 ml/2 tbsp sugar

10 ml/2 tsp soy sauce

2.5 ml/¬Ω tsp freshly ground pepper

2.5 ml/¬Ω tsp whole cloves

5 ml/1 tsp ground cinnamon

1 bay leaf, crushed

225 g/8 oz cooked long-grain rice

5 ml/1 tsp chopped fresh parsley

pinch of salt

30 ml/2 tbsp groundnut (peanut) oil

30 ml/2 tbsp lard

1 onion, sliced

Put the steak into a large bowl. Bring the wine vinegar, sugar, soy sauce, pepper, cloves, cinnamon and bay leaf to the boil in a pan then leave to cool. Pour over the steak, cover and leave to marinate in the refrigerator overnight, turning occasionally.

Mix the rice, parsley, salt and oil. Drain the beef and spread the mixture over the steak, roll up and tie securely with string. Melt the lard, add the onion and steak and fry until browned on all sides. Pour in enough water almost to cover the steak, cover and simmer for 1¬Ω hours or until the meat is tender.

Beef Dumplings

Serves 4

450 g/1 lb plain (all-purpose) flour

1 sachet easy-mix yeast

10 ml/2 tsp caster sugar

5 ml/1 tsp salt

300 ml/¬Ω pt/1¬º cups warm milk or water

30 ml/2 tbsp groundnut (peanut) oil

225 g/8 oz minced (ground) beef

1 onion, chopped

2 pieces stem ginger, chopped

50 g/2 oz cashews, chopped

2.5 ml/¬Ω tsp five-spice powder

15 ml/1 tbsp soy sauce

30 ml/2 tbsp hoisin sauce

2.5 ml/¬Ω tsp wine vinegar

15 ml/1 tbsp cornflour (cornstarch)

45 ml/3 tbsp water

Mix the flour, yeast, sugar, salt and warm milk or water and knead to a smooth dough. Cover and leave to rise in a warm place for 45 minutes. Heat the oil and fry the beef until lightly browned. Add the onion, ginger, cashews, five-spice powder, soy sauce, hoisin sauce and wine vinegar and bring to the boil. Mix the cornflour and water, stir into the sauce and simmer for 2 minutes. Leave to cool. Shape the dough into 16 balls. Press flat, spoon some filling into each and close the dough around the filling. Put in a steam basket in a wok or pan, cover and steam over salted water for about 30 minutes.

Crispy Meatballs

Serves 4

225 g/8 oz minced (ground) beef

100 g/4 oz water chestnuts, minced

2 eggs, beaten

5 ml/1 tsp grated orange rind

5 ml/1 tsp minced ginger root

5 ml/1 tsp salt

15 ml/1 tbsp cornflour (cornstarch)

225 g/8 oz/2 cups plain (all-purpose) flour

5 ml/1 tsp baking powder

300 ml/¬Ω pt/1¬Ω cups water

15 ml/1 tbsp groundnut (peanut) oil

oil for deep-frying

Mix together the beef, water chestnuts, 1 egg, orange rind, ginger, salt and cornflour. Form into small balls. Arrange in a bowl in a steamer over boiling water and steam for about 20 minutes until cooked. Leave to cool.

Mix the flour, baking powder, remaining egg, water and groundnut (peanut) oil to a thick batter. Dip the meatballs in the batter. Heat the oil and fry the meatballs until golden brown.

Minced Beef with Cashew Nuts

Serves 4

450 g/1 lb minced (ground) beef

¬Ω egg white

5 ml/1 tsp oyster sauce

5 ml/1 tsp light soy sauce

few drops of sesame oil

25 g/1 oz fresh parsley, chopped

45 ml/3 tbsp groundnut (peanut) oil

25 g/1 oz/¬º cup cashew nuts, chopped

15 ml/1 tbsp beef stock

4 large lettuce leaves

Mix the beef with the egg white, oyster sauce, soy sauce, sesame oil and parsley and leave to stand. Heat half the oil and fry the cashew nuts until lightly browned then remove them from the pan. Heat the remaining oil and stir-fry the meat mixture until browned. Add the stock and continue to fry until almost all the liquid has evaporated. Arrange the lettuce leaves on a warmed serving plate and spoon in the meat. Serve sprinkled with the fried cashew nuts

Beef in Red Sauce

Serves 4

60 ml/4 tbsp groundnut (peanut) oil

450 g/1 lb minced (ground) beef

1 onion, chopped

1 red pepper, chopped

1 green pepper, chopped

2 slices pineapple, chopped

45 ml/3 tbsp soy sauce

45 ml/3 tbsp dry white wine

30 ml/2 tbsp wine vinegar

30 ml/2 tbsp honey

300 ml/¬Ω pt/1¬º cups beef stock

salt and freshly ground pepper

few drops of chilli oil

Heat the oil and fry the beef until lightly browned. Add the vegetables and pineapple and stir-fry for 3 minutes. Add the soy sauce, wine, wine vinegar, honey and stock. Bring to the boil, cover and simmer for 30 minutes until cooked. Season to taste with salt, pepper and chilli oil.

Beef Balls with Glutinous Rice

Serves 4

225 g/8 oz glutinous rice

450 g/1 lb lean beef, minced (ground)

1 slice ginger root, minced

1 small onion, minced

1 egg, lightly beaten

15 ml/1 tbsp soy sauce

2.5 ml/¬Ω tsp cornflour (cornstarch)

2.5 ml/¬Ω tsp sugar

2.5 ml/¬Ω tsp salt

5 ml/1 tsp rice wine or dry sherry

Soak the rice for 30 minutes then drain and spread on a plate. Mix together the beef, ginger, onion, egg, soy sauce, cornflour, sugar, salt and wine or sherry. Form into walnut-sized balls. Roll the meatballs in the rice to coat them completely then arrange them on a shallow ovenproof dish with spaces between. Steam on a rack above gently simmering water for 30 minutes. Serve with dips of soy sauce and Chinese mustard.

Meatballs with Sweet and Sour Sauce

Serves 4

450 g/1 lb minced (ground) beef

1 onion, finely chopped

25 g/1 oz water chestnuts, finely chopped

15 ml/1 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

1 egg, beaten

100 g/4 oz/¬Ω cup cornflour (cornstarch)

oil for deep-frying

For the sauce:

15 ml/1 tbsp groundnut (peanut) oil

1 green pepper, cubed

100 g/4 oz pineapple chunks in syrup

100 g/4 oz mixed Chinese sweet pickles

100 g/4 oz/¬Ω cup brown sugar

120 ml/4 fl oz/¬Ω cup chicken stock

60 ml/4 tbsp wine vinegar

15 ml/1 tbsp cornflour (cornstarch)

15 ml/1 tbsp soy sauce

salt and freshly ground pepper

45 ml/3 tbsp shredded coconut

Mix together the beef, onion, water chestnuts, soy sauce and wine or sherry. Shape into small balls and roll in beaten egg then in cornflour. Deep-fry in hot oil for a few minutes until browned. Transfer to a warmed serving plate and keep them warm.

Meanwhile, heat the oil and stir-fry the pepper for 2 minutes. Add 30 ml/2 tbsp of the pineapple syrup, 15 ml/1 tbsp of the pickle vinegar, the sugar, stock, wine vinegar, tomato pur√©e, cornflour and soy sauce. Stir well, bring to the boil and simmer, stirring, until the mixture clears and thickens. Drain the remaining pineapple and pickles and add them to the pan. Simmer, stirring, for 2 minutes. Pour over the meatballs and serve sprinkled with coconut.

Steamed Meat Pudding

Serves 4

6 dried Chinese mushrooms

225 g/8 oz minced (ground) beef

225 g/8 oz minced (ground) pork

1 onion, diced

20 ml/2 tbsp mango chutney

30 ml/2 tbsp hoisin sauce

30 ml/2 tbsp soy sauce

5 ml/1 tsp five-spice powder

1 clove garlic, crushed

5 ml/1 tsp salt

1 egg, beaten

45 ml/3 tbsp cornflour (cornstarch)

60 ml/4 tbsp chopped chives

10 cabbage leaves

300 ml/¬Ω pt/1¬º cups beef stock

Soak the mushrooms in warm water for 30 minutes then drain. Discard the caps and chop the caps. Mix with the minced meats, onion, chutney, hoisin sauce, soy sauce, five-spice powder and garlic and season with salt. Add the egg and cornflour and mix in the chives. Line the steam basket with the cabbage leaves. Shape the mince into a cake shape and place on the leaves. Cover and steam over gently simmering meat stock for 30 minutes.

Steamed Minced Beef

Serves 4

450 g/1 lb minced (ground) beef

2 onions, finely chopped

100 g/4 oz water chestnuts, finely

chopped

60 ml/4 tbsp soy sauce

60 ml/4 tbsp rice wine or dry sherry

salt and freshly ground pepper

Mix together all the ingredients, seasoning to taste with salt and pepper. Press into a small heatproof bowl and stand in a steamer over simmering water. Cover and steam for about 20 minutes until the meat is cooked and the dish has created its own tasty sauce.

Stir-Fried Mince with Oyster Sauce

Serves 4

30 ml/2 tbsp groundnut (peanut) oil

2 cloves garlic, crushed

225 g/8 oz minced (ground) beef

1 onion, chopped

50 g/2 oz water chestnuts, chopped

50 g/2 oz bamboo shoots, chopped

15 ml/1 tbsp soy sauce

30 ml/2 tbsp rice wine or dry sherry

15 ml/1 tbsp oyster sauce

Heat the oil and fry the garlic until lightly browned. Add the meat and stir until browned on all sides. Add the onion, water chestnuts and bamboo shoots and stir-fry for 2 minutes. Stir in the soy sauce and wine or sherry, cover and simmer for 4 minutes.

Beef Rolls

Serves 4

350 g/12 oz minced (ground) beef

1 egg, beaten

5 ml/1 tsp cornflour (cornstarch)

5 ml/1 tsp groundnut (peanut) oil

salt and freshly ground pepper

4 spring onions (scallions), chopped

8 spring roll wrappers oil for deep-frying

Mix the beef, egg, cornflour, oil, salt, pepper and spring onions. Leave to stand for 1 hour. Place spoonfuls of the mixture in each spring roll wrapper, fold up the base, fold in the sides then roll up the wrappers, sealing the edges with a little water. Heat the oil and deep-fry the rolls until golden brown and cooked through. Drain well before serving.

Beef and Spinach Balls

Serves 4

450 g/1 lb minced (ground) beef

1 egg

100 g/4 oz breadcrumbs

60 ml/4 tbsp water

15 ml/1 tbsp cornflour (cornstarch)

2.5 ml/¬Ω tsp salt

15 ml/1 tbsp rice wine or dry sherry

30 ml/2 tbsp groundnut (peanut) oil

45 ml/3 tbsp soy sauce

120 ml/4 fl oz/¬Ω cup beef stock

350 g/12 oz spinach, shredded

Mix the beef, egg, breadcrumbs, water, cornflour, salt and wine or sherry. Shape into walnut-sized balls. Heat the oil and fry the meatballs until browned on all sides. Remove from the pan and drain off any excess oil. Add the soy sauce and stock to the pan and return the meatballs. Bring to the boil, cover and simmer for 30 minutes, turning occasionally. Steam the spinach in a separate pan until just softened then stir into the beef and heat through.

Stir-Fried Beef with Tofu

Serves 4

20 ml/4 tsp cornflour (cornstarch)

10 ml/2 tsp soy sauce

10 ml/2 tsp rice wine or dry sherry

225 g/8 oz minced (ground) beef

2.5 ml/¬Ω tsp sugar

30 ml/2 tbsp groundnut (peanut) oil

2.5 ml/¬Ω tsp salt

1 clove garlic, crushed

120 ml/4 fl oz/¬Ω cup beef stock

225 g/8 oz tofu, cubed

2 spring onions (scallions), chopped

pinch of freshly ground pepper

Mix half the cornflour, half the soy sauce and half the wine or sherry. Add to the beef and mix well. Heat the oil and stir-fry the salt and garlic for a few seconds. Add the beef and stir-fry until just browned. Stir in the stock and bring to the boil. Add the tofu, cover and simmer for 2 minutes. Mix the remaining cornflour, soy sauce and wine or sherry, add them to the pan and simmer, stirring, until the sauce thickens.