Grill setup:   

The SGS system is removed from the grill and replaced with the stainless steel wok holder. Other accessories are the wok set consisting of the wok, wok stand, ladle, turning ladle and sieve. As this is an Asian dish, we grill with high heat. So fill the charcoal basket almost completely and light three embers with the monolighter. Close the lid and wait until the temperature is around 200 degrees. Place the wok on the wok holder and heat it up, then we can grill.



Cut the beef fillet (or rib eye) into strips as thin as possible.  

For the marinade, cut the garlic clove and the ginger. Then cut the spring onions into fine rings as well and put the white and light green parts into a bowl together with the diced ginger and garlic.  

Thoroughly mix the ingredients in the bowl with approx. 75 ml soy sauce, 1 tbsp roasted sesame oil, 1 tsp sugar, some pepper and some roasted sesame seeds (it is best to roast them in the hot wok for 2 to 3 min beforehand and put some aside for later) and then marinate the beef fillet strips in it. Cover with cling film and leave in the fridge for at least 4 hours.  

For the sauce, again chop a little ginger, ½ clove of garlic and a little spring onion and place in a small bowl. Add 1 tsp soy sauce, 1 tsp toasted sesame oil, 1 tbsp rice wine and 1 heaped tsp chilli paste.  

Cook the rice.  

Sear the beef fillet in the wok (in high-heat oil, e.g. peanut oil) for 2 to 3 minutes.  

Then it is time to serve. First put the rice, then the meat on top and garnish with some sauce and sesame seeds, optionally you can add some chilli if you like it spicier.