Rising star of Asian cookery Ching He Huang prepares his favourite Chinese recipe in episode 1 of Perfect.


  • 350g fillet of beef, thinly sliced

  • 1 teaspoon light soy sauce

  • 1 tablespoon oyster sauce

  • Salt

  • Ground black pepper

  • Pinch of sugar

  • 1 tablespoon groundnut oil

  • 3 cloves garlic, crushed and finely chopped

  • 1 medium chilli, deseeded and finely chopped

  • 200g Choi sum,

  • Pinch of salt

  • 1 teaspoon oyster sauce

  • 1 tablespoon groundnut oil


  • 1.

    Prepare the fillet of beef by hammering it with a meat cleaver or the side of a Chinese cleaver. Slice it thinly and place the pieces in a bowl. Season the beef with some light soy sauce, oyster sauce, salt, pepper and sugar. Set aside.

  • 2.

    Heat a wok over high heat and add the groundnut oil. Add the garlic and chilli and toss quickly and then add the Choi sum and stir fry well and mix together. Add a small drop of water to help create some steam to cook the vegetables. Stir-fry for 1 minute and then season with pinch of salt and a drop of oyster sauce. Set the Choi sum aside on a serving plate.

  • 3.

    Heat the wok over high heat and add the groundnut oil. Add the beef slices and stir-fry for 1-2 minutes. To serve place some on the Choi sum and serve immediately.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 593kj
  • Fat Total 45g
  • Saturated Fat 13g
  • Protein 37g
  • Carbohydrate 8g
  • Sugar 2g
  • Sodium 770mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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• The reason tenderizing meat with a meat hammer works is because by battering it with a tenderizing hammer you are beginning the mastication process and breaking down the cell structure of the meat. A small points here, only use this method of tenderizing meat directly prior to cooking as the meat becomes more susceptable to freezer burn and turning brown.

• Apparantly baking soda is used in many Chinese restaurants to give a tender, silky feel to smaller cuts of meat. Simply coat the cut meat in baking soda (about 1 tsp per 450g of meat) and work it in with your fingers. Leave for no longer than 15 minutes (you don’t want the baking soda to flavour the meat) and then wash thoroughly

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