Jeremy Pang served up a tasty oyster sauce beef fillet and egg yolk clay pot on Sunday Brunch.

The ingredients are: 300g beef fillet, 1 spring onion, ½ a thumb-size piece of ginger, 3 Chinese garlic sprouts (optional), (swapsies: 10 green beans), 1½ tablespoons vegetable oil and 1 free-range egg yolk.

For the marinade: 1 tablespoon Shaoxing rice wine, ¼ teaspoon sugar, ¼ teaspoon salt, ½ teaspoon pure sesame oil, a pinch of five-spice and 1 teaspoon cornflour (cornstarch).

For the sauce: ½ tablespoon light soy sauce, 2 tablespoons oyster sauce, ¼ teaspoon sugar, ¼ teaspoon dark soy sauce and 50ml fresh chicken stock.

See recipes by Jeremy in his book titled: Hong Kong Kitchen available from Amazon now.