Kwoklyn Wan’s rice wine beef recipe

Succulent beef fillet slices are served with wilted spinach and peppery beansprouts, all dressed in a richly aromatic sauce.

rice wine beef
Sam Folan

SERVES 2

1 tbsp vegetable oil
300g beef fillet, cut into very thin slices
2 tsp ginger purée
180g baby spinach
200g beansprouts
drizzle of sesame oil

FOR THE SAUCE
3 tbsp Chinese shaoxing rice wine
1 tbsp oyster sauce
1⁄2 tbsp light soy sauce
1⁄2 tbsp dark soy sauce
1⁄2 tbsp sugar
125ml chicken stock
Pinch of white pepper
2 tsp cornflour

  1. Combine the ingredients for the sauce in a bowl, mix well and set to one side.
  2. Place a wok over a medium-high heat, add the vegetable oil and fry the beef for 30 seconds, then add the ginger purée and fry for a further 30 seconds. Next add the spinach and beansprouts then continue to stir-fry for 1-2 minutes.
  3. Give the sauce mixture a quick stir and pour into the wok, bringing it all to the boil and continuing to cook for a further minute, or until the sauce has thickened to your preferred consistency.
  4. Transfer to a serving plate and drizzle with sesame oil.

Now buy the book

1o minute Chinese takeaway


Our recipes are from 10-Minute Chinese Takeaway by Kwoklyn Wan (Quadrille, £16). To order a copy for £13.60 until 13 February, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20.