Spring Garden Clams
A delicate seafood dish featuring tender beef fillet and fresh clams in a light, glossy broth.
Story
This dish, whose name translates to 'Garden Full of Spring Color,' combines the savory richness of quick-seared beef with the natural brininess of clams. The key is to reserve the flavorful clam cooking liquid to create a subtle, velvety glaze that ties the components together.
Ingredients
Beef tenderloin
200g
Fresh clams
300g
Ginger
2 slices
Cooking wine
1 tbsp
Cornstarch
1 tsp
Vegetable oil
2 tbsp
Instructions
1
Sear the Beef
Slice the beef tenderloin into thin strips. Heat a wok or skillet with vegetable oil over high heat. Stir-fry the beef quickly until just cooked through, then remove from the pan and set aside on a serving plate.
2
Poach the Clams
Clean the wok and add fresh water. Bring to a boil. Add the clams, ginger slices, and cooking wine. Cook for a few minutes until the clams pop open. Skim off any foam that forms on the surface.
3
Assemble and Glaze
Remove the clams from the liquid and arrange them artistically around the beef. Reserve a small amount of the flavorful clam broth in the wok. Whisk in the cornstarch and simmer briefly to thicken into a clear, glossy glaze. Pour this sauce over the clams and beef before serving.
