Summary

Ingredients

• 360 g beef from the hip
• 30 ml soy sauce, dark
• 1 tablespoon sherry
• 3 tablespoon oil
• 1 onion (s)
• 2 ½ cm ginger
• 3 carrot (s)
• 1 chilli
• salt and pepper
• 1 pinch (s) sugar

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Instructions

1. Cut the beef hip into very thin slices, then cut the slices into strips. In a bowl, combine the dark soy sauce, sherry, and sugar. Add the beef strips and mix well. Refrigerate the marinade while preparing other ingredients.
2. Cut the onion into fine strips. Peel and grate the ginger. Peel the carrots and cut into fine strips. Core and finely chop the chilli.
3. Heat 1 tablespoon oil in a pan over medium-high heat. Stir-fry the onion and ginger for 3 minutes until the onion turns yellowish. Remove and set aside.
4. Heat 1 tablespoon oil in the pan over medium-high heat. Stir-fry the carrot strips for 3-4 minutes until they are still firm to the bite. Remove and set aside.
5. Heat 1 tablespoon oil in the pan over medium-high heat. Add the beef strips with their marinade and chilli. Stir-fry for 2-3 minutes, stirring constantly, until the beef is cooked through (63 °C / 145 °F). Stir in the onion, ginger, and carrot strips. Heat for 1 minute and season with salt and pepper to taste. Serve immediately.