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Marinade
| Cuisine: Chinese |
| Portions: 2 |
| Prep Time: 10 minutes |
| Cook Time: 15 minutes |
| Total: 25 minutes |
| 2 tbsp light soy sauce |
| 2 tbsp corn flour |
| 1 whole egg |
Sauce
| 3 tbsp light soy sauce |
| 1 tbsp dark soy sauce |
| 2 tbsp oyster sauce |
| 3 tbsp shaoxing wine |
| 1 tbsp black vinegar |
| 2-3 tbsp brown sugar |
| 1 tsp chilli flakes |
| 1 tsp white pepper |
| 2 tsp corn flour |
Main Dish
| 250 g topside beef sliced thin |
| 6 cloves garlic |
| 1 cm ginger, julienned |
| 1/2 whole red bell pepper |
| 2-4 whole shallots |
| 1 whole carrot |
| 1 handful cashew nuts |
| 1 splash sesame oil |
A classic stir fried beef dish - popular in Chinese restaurants.
Marinade
- Place the meat into a bowl
- Add the soy, flour and egg
- Thoroughly coat the meat with the batter using your hand
- This needs to sit for 15-30 minutes before cooking
Sauce
- Combine all the ingredients together and stir well.
Main Dish
- Pass the beef through hot oil i.e. deep fry it lightly.
- Stir fry:
- add the garlic and ginger
- toss in all the firm ingrediants
- toss in the whites of the shallots
- remove from the wok and place aside with the meat
- add the sauce into the pan and cook until the sauce thickens
- add in all the ingrediants and toss them together, coating everything with the sauce
- splash the sesame oil on top, toss, then serve