For the marinade

4 cloves minced garlic

50ml dry sherry

50ml light soy

2 tbsp. sugar

1 tsp crushed Sichuan pepper

1/2 tsp 5 spice powder

450g fillet steak cut into 25mm cubes

For the sauce

30ml soy sauce

30ml veg oil

15ml dry sherry

15ml rice vinegar

25mm piece ginger, grated

2 tsp sugar

1 clove crushed garlic

75g watercress

3 finely sliced spring onions

1 finely sliced red pepper


1. Combine all the marinade ingredients, add the meat, mix well. Cover and chill for a minimum of 4 hours

2. Sauce -whisk everything together

3. Cooking – heat some oil in a wok til very hot

4. Add a little oil, then beef. Let it sit for 2 minutes, then shake it (hence the name). Cook for 1 minute more.

5. Toss the watercress etc in the sauce

6. Sit the beef on top and add more dressing

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