First mix together a dessert spoonful of shaohsing wine, rice vinegar, sesame oil and soy sauce and pour over the sliced Scotch Beef.
Next sprinkle with the potato or cornflour, mixing gently and leave to stand.
To a very hot wok add a little peanut or corn oil, once it starts smoking swirl it around the wok making sure it coats the entire surface.
Add the onions turning rapidly with a large spoon or wok paddle then add the peppers keeping everything moving until they take a little colour.
Remove from the wok and season with salt and pepper. Set aside.
Remove and residue from the wok and place on full heat again.
Add some cooking oil and wait until it smokes, repeat the swirling.
Add the chopped white spring onion, chilli, ginger and garlic, keep it moving turning it over from the bottom of the wok, don’t burn..
Now add the Scotch Beef, browning on all sides, add a splash of the shaohsing, vinegar and a double splash of soy. Keep stirring….the Scotch Beef must not be overcooked or it will become quite chewy: 2 minutes maximum. Finally add a splash of sesame oil and the white spring onions before putting into a serving dish.
For the egg fried rice:
Mix the beaten seasoned eggs with the white spring onion and put into a very hot wok which you have seasoned with the oil as above.
Stir fry for 30 seconds or so and remove the scrambled eggs setting aside.
Remove any debris from the wok; reheat adding your cooking oil.
Add the cold rice, stir frying until every grain has been coated with oil next add some soy sauce, be careful add slowly you don’t want too much.
Finally add the green spring onions, some folk like peas too.
Put into a rice bowl and serve with Scotch Beef.