A delicious family dish that is equally good to serve when entertaining.

Ingredients:

12 ounces (350 grams) steak, beef, fillet, rump or skirt, trimmed
2 tablespoons cloud ears, reconstituted
1 small handful golden needles, about 1⁄5 ounce (6 grams), reconstituted
4 medium dried Chinese mushrooms, reconstituted
1 1⁄2 teaspoons thick soy sauce
3 tablespoons peanut or corn oil
1 ounce (25 grams) Szechwan preserved vegetable, rinsed 3 or 4 scallions, cut into 2-inch (5-centimeter) sections, shredded lengthwise
2 or 3 coriander leaves, torn into pieces (optional)

For the marinade:
1⁄2 inch (1 centimeter) fresh ginger root, peeled and grated fine
1⁄4 teaspoon salt
1⁄4 teaspoon sugar
1 tablespoon thick soy sauce
6 turns black pepper mill
2 teaspoons Shaohsing wine or medium-dry sherry
2 teaspoons potato flour
2 tablespoons water
1 tablespoon peanut or corn oil

Directions:

Slice the beef into pieces about 1 by 1 1⁄2 inches (2.5 by 3.5 centimeters) and 1/4 inch (5 millimeters) thick. Put into a bowl.

Prepare the marinade: Add the ginger, salt, sugar, soy sauce, pepper, wine or sherry and potato flour to the beef. Add the water, 1 tablespoon at a time, and stir in to coat the meat. Let marinate in the refrigerator for 20 to 30 minutes. Blend in the oil just before ready to steam.

Drain the cloud ears and golden needles and squeeze out excess water from the mushrooms but leave damp. Break up or cut the cloud ears into similarly-sized pieces. Split the golden needles in half lengthwise or crosswise. Slice the mushrooms into thin strips. Put the cloud ears, golden needles and mushrooms together. Mix in the soy sauce and 1 tablespoon of the oil.

Slice the preserved vegetable into very thin pieces. Mix the cloud ears, golden needles, mushrooms and preserved vegetable. Spread out on a heatproof dish with sloping edges.

Steam the beef in a wok or steamer over high heat for 10 minutes for medium-done beef or 13 to 15 minutes for well-done. Remove from the heat. Put the scallions and coriander leaves, if used, on top of the dish.

Heat the remaining 2 tablespoons of oil in a small saucepan until just smoking. Pour over the scallions to cook partially. Remove the dish from the wok or steamer and serve immediately.

Serves 4 with 2 other dishes.