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Ingredients :
1 onion, sliced
1 small carrot, diced and parboiled
1 small red capsicum, diced
1 small green capsicum, diced
1 stick celery, diced
¼ cup fresh green peas
3 button mushrooms, sliced
250g shredded beef tenderloin or flank steak.
1tbsp cooking oil
Marinade:
1 tbsp Chef Wan Oyster Sauce
1 tbsp Chef Wan Light Soya Sauce
pinch pepper
Sauce:
(Combine)
1 tbsp Chef Wan Oyster Sauce
4 tbsp Chef Wan Malaysian Stir-fry Sauce.
2 cups Tomato sauce
¾ cup water
Thickener: 1tbsp cornflour and 2tbsp water mixed together |
Method :
Marinate beef with marinade for at least 1 hour.
Heat 1 tbsp oil in a wok and sauté onions until
fragrant. Add marinated beef and stir-fry for abour 2 minutes. Add
mushrooms and carrots and stir-fry for another minute.
Reduce heat, add sauce mixture and bring to a slow
boil. Add remaining vegetables and simmer until cooked.
Add cornflour mixture, stir to thicken. Remove from flame.
Serve hot.
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