A quick and simple dish.


  • 25 ml rapeseed oil
  • 2 tsp ginger (finely chopped)
  • 2 cloves of garlic (finely chopped)
  • grated zest of one orange
  • 1 tsp birds eye chillies (chopped)
  • 25 g blackbeans
  • 75 g spring onions (1" shanks)
  • 50 g diced onion
  • 75 g diced red peppers
  • 75 g diced green peppers
  • 45 ml oyster sauce
  • 40 g chee hou sauce
  • 2 tsp sugar
  • 200 ml water
  • 20 ml sesame oil
  • 1 tsp cornflour
  • (use approx 100g meat per portion)


  • Finely chop and quickly fry the fillet steak. Set aside
  • Heat the vegetable oil in the wok, add ginger and garlic and fry over a high heat until starts to become golden and toasted.
  • Add the orange peel & fry until it releases citrus notes.
  • Then fry chilli, black beans and chopped onions, for 20 seconds
  • Add the spring onions and peppers & fry lightly to retain bite
  • Add the 2 pastes - Chee Hou Sauce, Oyster Sauce along with the water and sugar. Then return the meat to the wok.
  • Finish with the sesame oil and thicken with the cornflour

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