Rustic Steamed Beef

350 g beef, trimmed
1 packet Chinese mushrooms, reconstituted
1 ½ teaspoons thick soy sauce
3 Tablespoons peanut oil
3 – 4 spring onions, cut into 5 cm sections, shredded lengthwise

For the marinade:
1 cm piece fresh ginger peeled and finely grated
¼ teaspoon salt
¼ teaspoon sugar
1 Tablespoons thick soy sauce
6 turns pepper mill
2 teaspoons chicken stock
2 teaspoons cornflour
2 Tablespoons water
1 Tablespoon peanut oil

Slice the beef into pieces about 2.5 cm x 4 cm and 6 mm thick. Put into a bowl.

Prepare the marinade: add the ginger, salt, sugar, soy sauce, pepper, chicken stock and cornflour to the beef. Add the water 1 Tablespoon at a time, and stir in the same direction to coat the meat. Leave to marinate for 20 – 30 minutes, Blend in the oil just before ready to steam.

Drain the mushrooms and squeeze out excess water but leave the mushrooms damp. Slice into thin strips. Mix in the soy sauce and 1 Tablespoon oil. Mix the mushrooms into the beef. Spread out on a heatproof dish with sloping edges.

Steam the beef in a wok or steamer over high heat for 10 minutes for medium-done beef or 13 – 15 minutes for well done, remove from heat. Add the spring onion on top of the dish.

Heat the remaining 2 Tablespoons of oil in small saucepan until just smoking, Pour over the spring onion to cook partially.

Remove the dish from the wok or steamer and serve immediately.