Quick & Easy

Cantonese-style fillet steak

cantonese-style fillet steak



1.Trim all fat and sinew from beef. Cut beef into 5mm-thick slices, flatten slightly with meat mallet. Blend sugar, cornflour and sauces with half of the sherry in medium bowl, add beef, turn to coat in marinade. Cover, refrigerate 3 hours or overnight.
2.Cut onions into thin wedges. Heat 2 teaspoons of the oil in wok, stir-fry onion until just tender, remove from wok.
3.Heat remaining oil in wok, stir-fry beef, in batches, until browned. Return beef to wok with remaining sherry, onion and sprouts, stir-fry until combined.

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