Ingredients

450g

fillet beef

1tsp

cornflour

1 clove

garlic squashed, peeled and chopped

2 tbsp

organic vegetable oil

2 tbsp

dry sherry or organic rice wine

spring onion, peeled and thinly sliced

1 tsp

organic turmeric

1 tsp

Steenbergs organic chinese 5 spice

2 tbsp

organic soy sauce

natural sea salt

1tsp

organic galangal

300ml

organic vegetable stock (bouillon can be substituted, in which case don't add any additional salt)

spring onions to garnish

200g

organic basmati rice

Method

Slice the beef very thinly and cut into 1cm wide strips. Mix together the soy sauce, cornflour and salt. Toss the beef into this marinade, cover and leave at room temperature for 2 hours or overnight in refrigerator.
Prepare the rice by washing it with cold water twice. Cook the rice in a pan of boiling water with the turmeric.
Stir fry the beef in the oil for three minutes, then set aside on a plate. Now fry the garlic and ginger in the oil over a high heat in a wok or frying pan, stirring for one minute. Add the Chinese 5 spice, stock sherry or rice wine and remaining soy sauce. Lower the heat and simmer the sauce for 10 minutes until reduced to half the volume.
Once cooked, drain the rice and keep warm in the pan or a preheated oven. Increase the heat again, add the beef, the marinade and the sliced spring onions to the sauce and stir for three minutes. Check the seasoning. Serve with the rice immediately.