She probably is better known in the U.K yet with her first cookbook Ching's Everyday Easy Chinese (William Morrow, October 2011) coming to a bookshelf near you and the roll out of Easy Chinese: San Francisco on Cooking Channel USA, Ching He-Huang is poised to see her star rise in the U.S.

I already gave you a taste of her recipes with Char Siu Roast Pork Noodle Soup on September 19, 2011.

Now comes a problem solver.

If you're still wondering, what's for dinner, here's a life jacket of sorts.

Beef with Bean Sprouts and Scallions Recipe:

If you want a tasty, effortless supper, you can’t get any easier than this dish.

A short time marinating, then speedy cooking in a hot wok ensures that dinner is on the table in no time. While the beef is marinating, you can boil some rice or, better still, make it in a rice cooker if you have one.

Prep time: 10 minutes, plus 20 minutes for marinating. Cook in 4 minutes. Serves: 2

9 oz beef sirloin, fat removed and meat cut into ½-inch slices

1 tbsp of peanut oil

5 oz bean sprouts

1 tsp of cornstarch mixed with 1 tbsp of water

2 scallions, finely chopped

For the marinade

2 cloves of garlic, crushed

2 tbsps of peeled and grated ginger

2 tbsps of light soy sauce

1 tsp of dark soy sauce

1 tsp of light brown sugar

2 tbsps of mirin

1. Place all the marinade ingredients in a large bowl, then add the beef slices and mix well to coat. Cover the bowl with plastic wrap and set the beef aside to marinate for 20 minutes.

2. Heat a wok over high heat until it starts to smoke and then add the peanut oil. Remove the beef from the bowl, reserving the marinade, and cook for 2 minutes.

3. Add the bean sprouts, reserved marinade, and the cornstarch paste, then toss together and cook for an additional minute. Stir in the finely chopped scallions, transfer to a serving plate, and serve immediately with jasmine rice.

Ching's Everyday Easy Chinese was first published in the U.K by Harper Collins under the title Ching's Fast Food. Ching-He Huang was born in Taiwan and is currently based in London.

(* Recipe from Ching's Everyday Easy Chinese (William Morrow, October 4, 2011) by Ching-He Huang, Photography by Jamie Cho, reproduced by permission of the publisher)