Claypot Beef Fillet Recipe

20 minutes


Claypot beef fillet

  • 300g of beef fillet
  • 1 spring onion
  • 1/2 knob of ginger
  • 3 Chinese garlic sprouts, (or 10 green beans)
  • 1 1/2 tbsp of vegetable oil
  • 1 free-range egg yolk


  • 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


  • 1/2 tbsp of light soy sauce
  • 2 tbsp of oyster sauce
  • 1/4 tsp sugar
  • 1/4 tsp dark soy sauce
  • 50ml of chicken stock, (fresh)


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