Beef in Oyster Sauce

Beef

12 ounces beef fillet (tenderloin), pounded and thinly sliced

1 teaspoon light soy sauce wx

1 1/2 tablespoons oyster sauce

Salt and freshly cracked black pepper 

Pinch sugar

2 tablespoons peanut oil divided

3 cloves minced garlic

1 medium chili, seeded and finely chopped 

7 ounces baby spinach leaves

1 tablespoon Shaohsing rice wine

Pinch dried chile flakes.

Black Vinegar Oyster Mushrooms

1 teaspoon groundnut oil (peanut)

4 ounces oyster mushrooms

Water, as needed

1 tablespoon black rice vinegar  (recommended: Chinkiang) 

Dash light soy sauce

Steve To make the beef: Prepare the fillet of beef by hammering it with a meat cleaver, the side of a meat cleaver, the side of a Chinese cleaver or a rolling pin. Slice it thinly, and put the pieces into a bowl. Season the beef with the light soy sauce, oyster sauce, salt, black pepper, and sugar. Set aside.

Heat a wok over high heat, and add 1 tablespoon groundnut oil. Add the garlic, and chile, and toss quickly. Then, add the spinach leaves, and toss so they warm for 5 seconds. Scatter them onto a large serving plate. 

Heat the wok over high heat, and add the remaining groundnut oil. Add the beef slices, and stir-fry for 1 to 2 minutes, adding a dash of Shaohsing rice wine. Season with a pinch of dried chile flakes. To serve, lay the beef over a bed of the garlic-spinach leaves. 

To make the mushrooms: Reheat the wok, add the oil, then add the oyster mushrooms and stir fry for 1 minute. Add a small splash of water to create some steam to help cook. Season with the black rice vinegar, and light soy sauce. Spoon the mixture over the beef, and serve.