Oyster sauce beef fillet and egg yolk claypot

Jeremy Pang's claypot beef fillet recipe is cooked with heady flavours of oyster sauce, soy and ginger for a stunning sharing dish for two, finished with an egg yolk to add even more richness to the beef. This recipe is taken from Hong Kong Diner by Jeremy Pang, published by Quadrille. Photography by Kris Kirkham.

First published in 2017




Claypot beef fillet


  • 1 tbsp of Shaoxing wine
  • 1/4 tsp sugar
  • 1/4 tsp salt
  • 1/2 tsp sesame oil
  • 1 pinch of five-spice powder
  • 1 tsp cornflour



  • Claypot


To begin, slice the beef fillet into 3mm thick slices and bash once with the side of your knife or cleaver to both thin out and tenderise
Mix the marinade ingredients together in a bowl and massage into the beef slices, then cover and place in the fridge, ideally overnight, or for a minimum of 1 hour
Cut the spring onion diagonally into 2–3cm lengths and finely matchstick the ginger
Cut the garlic sprouts into 2–3cm lengths and blanch them in boiling water in the claypot for 3 minutes. Drain in a sieve, then run cold water from the tap over them to stop them overcooking
Mix the sauce ingredients together in a small bowl
Heat the vegetable oil to a high heat in a well-fired claypot and swirl around the base. Once smoking hot, add the spring onion and ginger and stir for 30 seconds or so, until softened and fragrant
Layer the slices of marinated beef in the oil and press down on them so that each piece sears well in the oil, then allow them to sit in the hot oil for 1 minute before stirring or moving the ingredients again
After a minute, turn the pieces of beef over to sear the other side, then scatter the blanched garlic sprouts over the top and pour the sauce into the pot, maintaining the high heat for a further 30 seconds
Cover with a lid and remove from the heat
Just before serving, take off the lid, make a hole in the meat, and carefully lay the egg yolk in the centre. Serve immediately, stirring at the table
First published in 2017

School of Wok founder, author and TV chef Jeremy Pang comes from three generations of Chinese chefs. Being surrounded by food connoisseurs, Jeremy developed his passion for food and soon realised the importance and correlation between basic cooking skills and eating well.

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