This dish is added in response to requests for more beef dishes. I find that tenderloin is the best cut for this dish as it is more tender and also very tasty.
300 gm tenderloin beef
1/2 a beaten egg
1 tbsp oyster sauce
A little sugar
Thinly slice the beef and add the marinate. Leave for an hour.
Deep fry the beef in hot oil. Remove from pan and keep aside. Leave 2 tbsp oil in the wok and fry the thinly sliced ginger until fragrant. Add the beef and spring onion. Add salt and pepper to taste. Add 2 tbsp Shaoxing wine if desired and mix thoroughly. Dish up and serve.