A taste of northern China

Simple ethnic dish with a flavour punch
Simple ethnic dish with a flavour punch

YOU don’t have to visit China to experience China. Food is a key characteristic of cultural identity – and also the tastiest! Follow this easy stir fried beef and spring onion recipe and whip up the flavour of northern China at home.


500g beef (rump or sirloin)
2 garlic cloves (finely chopped)
2T Pearl River Bridge light soy sauce
1T Shaoxing rice wine
2t sugar
1T cornflour
3T oil
5 spring onions (cut into thin strips)


6T light soy sauce
4t sugar
1t roasted sesame oil


  1. Part-freeze the meat and cut into paper-thin slices.
  2. Combine the garlic, soy sauce, rice wine, sugar and cornflour. Place in a plastic bag or container with meat and allow to marinate in fridge for about an hour.
  3. Combine sauce ingredients and set aside.
  4. Heat a wok with oil over high heat until very hot; it works best on a gas BBQ. Add the meat in handful batches and cook rapidly – about 60 to 90 seconds – until brown. Remove the meat and drain. Repeat until all the meat is cooked.
  5. Add oil if and when necessary.
  6. Stir fry the spring onion for about 60 seconds; it will become softer and have a glazed sheen.
  7. Return meat to the wok and add the sauce.
  8. Toss to coat the meat and spring onion with sauce and remove from heat source.

Serve this extremely tasty dish with rice or mandarin pancakes.

Recipe adapted from ‘The Food of China, a journey for food lovers’ published by Murdoch Books.

Want something to drink with that? Click to go to Asia’s top tea-drinking nations!

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Breakfast? Click to go to Kick-start your day with a Thai Street Food Breakfast!


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