Stir fry beef with oyster sauce (Nua Nan Mum Hoi)
| Marinade | |
| 2 Tab | Soy Sauce |
| 1 Tab | Sugar |
| 2 Tsp | White pepper powder |
| 2 Tab | Vegetable oil |
| 2 Tab | Corn flour |
| Beef | |
| 300g | Loin beef, thin slices |
| 1 portion | |
| 1/4 | Red spur chilli, 2mm slices |
| 2 | Garlic cloves, finely chopped |
| 3 | Spring Onions, sliced into 3cm lengths |
| 80g | Marinaded beef |
| 1/2 Tab | Soy sauce |
| Pinch | White pepper powder |
| Pinch | White sugar |
| 1/2 Tab | Light (normal) soy sauce |
| 2 Tab | Vegetable Oil |
| splash | Dark soy (for colour) |
| 1/2 Cup | Chicken stock |
- Slice the beef into thin slices and put to one side
- In a bowl mix together all the marinade ingredients.
- Add beef to bowl. This can be left covered in the fridge overnight (best) or more than 1 hour
- Once the beef has sat for a period; in a wok heat the vegetable oil on a high heat
- Turn the wok down to a medium heat and add garlic. Heat until the garlic is fragrant (very quick)
- Add the 80g of beef and cook until the beef is 10% done (brown around the edges)
- Add stock and mix with beef. Once the stock is boiling. If this mix starts to dry out add more stock
- Add light soy, pepper and sugar. Taste and adjust
- Turn the heat down add dark soy for colour, chillies and spring onion
- Add a splash of vegetable oil for shine and serve