Classic Chinese Beef with Rice

Cut each strip of beef into 5 mm (1/4 in) batons.

Combine half the soy sauce with half the cornflour, half the sugar, the chilli oil and the chilli oil 'gloop'. Fold in the beef and make sure each slice is coated with the marinade. Cover and refrigerate, ideally. Overnight or if not at least 2 hours. Toss the beef from time to time.

Combine the ginger, garlic, chilli flakes and the finely chopped spring onions, and set aside. Combine the chicken stock, remaining soy sauce, remaining sugar, rice wine and rice vinegar, and set aside.

Blanch the vegetables in boiling salted water (asparagus: 3 minutes; sugar snap peas: 1 minute; broccoli florets: 2 minutes; Chinese leaves cut into 2.5 cm (1 in) pieces: 2 minutes), drain and plunge into iced water. Drain again, dry and set aside.

Remove the meat from its marinade. The next stage is to 'velvet' it. In a wok or deep saucepan, heat the oil to 180°C | 350F. Slide the beef into the oil and stir to separate the strips of meat. Cook for 30-45 seconds, stirring continuously, then scoop the meat out into a colander or metal sieve.

Drain all but 2 tablespoons of the cooking oil from the wok into a bowl (the drained oil can be used on another occasion).

Add the ginger and garlic mix to the oil in the wok and stir for 45 seconds over a high heat. Add the spinach and the remaining spring onions and cook for 3 minutes, stirring until the spinach has wilted.

Add the sun-dried and cherry tomatoes and the chicken stock mixture and bring the sauce to a simmer. Combine the remaining cornflour with 2 tablespoons of stock and fold into the simmering sauce. Cook for around 30 seconds, until the sauce becomes glossy and starts to thicken. Fold in the meat, blanched vegetables and herbs.