In a bowl, combine the marinade ingredients and stir well to combine. Add the beef and stir to make sure that every piece is covered. Cover with clingfilm/shrink wrap and put to one side to marinade. I often do this the day before but at least an hour allows the ingredients to blend perfectly.
5 ml soy sauce, 2 cloves garlic, 2 inch ginger, 5 ml toasted sesame oil, 1 pinch salt, 300 g beef steak
In a small bowl, add the sugar, sesame oil, soy sauce, dark soy sauce and ¾ tbsp of hot water. Stir well to combine. Doing this now saves time later.
2.5 ml toasted sesame oil, 15 ml soy sauce, 1 g sugar, 22 ml dark soy sauce
Fluff your cooked rice with a fork making sure you break up any clumps.
550 g rice
Add 10ml of the vegetable oil to the wok and place over a medium high heat. When hot, add the beaten eggs and scramble until cooked but still soft and runny. Remove the egg and put to one side for now.
2 medium eggs, 30 ml vegetable oil
Place the wok back on the heat and add another 10ml of vegetable oil. When smoking hot, add the marinated beef in a single layer. You may have to do this in batches but that’s ok. Brown the beef all over and then stir fry until nearly fully cooked. This depends on the cut of beef and the size of each piece. That’s why I like cutting into strips so they’re all the same.
30 ml vegetable oil
Remove the beef and again put to one side for now.
Add the remaining oil to the wok and when hot, add the diced onions and fry until soft and translucent. Add the rice to the wok and spread it around to start stir frying for about 4 – 5 minutes.
½ medium onion, 30 ml vegetable oil
Once the rice has heated up, add the sauce you made in step 2 and stir and toss the rice until it’s all coated.
Add the beef back to the wok and any marinade and stir fry for a further 90 seconds.
Add the scrambled eggs, scallions and sliced chilli and stir to combine. Stir fry for a further 60 seconds and then, using a spatula move everything to the centre of the wok.
1 large red chilli, 2 medium scallions
Pour the Chinese wine around the edge of the wok and stir fry for a further 30 seconds.
7.5 ml Shaoxing wine
Taste and adjust seasoning including soy sauce/hoisin sauce etc, stir and taste again.