400g Scotch Fillet, sliced into 3mm slices across the grain
4 1/2t soy sauce
1/2c corn flour
Vegetable or rice bran oil
1/3c beef stock
1/4c brown sugar
1t ginger, minced
3 garlic cloves, minced
2 shallots, sliced thinly
Add the Beef, 1 1/2t soy sauce and 1 1/2t cornflour to a bowl a mix together. Leave in the fridge for atleast 10 minutes to marinate.
Mix 3t of cornflour with a little water then add remaining soy sauce, beef stock, brown sugar and water. Set aside.
Add the remaining cornflour to the Beef and coat well.
Heat 1/3c oil in a wok over a medium-high heat. Add the Beef in batches not touching. Cook for about 45 seconds each side, then transfer to a plate lined with a handy towel.
Discard all but 1T of oil. Add the ginger, garlic and shallots and cook for 30 seconds. Add the sauce and bring to a simmer. Cook for another 1-2 minutes or until it begins to thicken.
Add the Beef and toss for another 30 seconds.
Serve immediately with rice.