• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 16g beef loin, washed, sliced
  • 1 teaspoon Lea & Perrins sauce
  • 1 tablespoon HP sauce
  • 1 teaspoon dark soy sauce
  • 1/2 teaspoon sugar
  • dash of sesame oil
  • dash of Chinese wine
  • 100g beef bacon
  • 10g dried scallops, washed, soaked in water for 10 minutes
  • 2 cili padi, chopped
  • 2 red chillies cut diagonally into 2 cm
  • 10g ginger, chopped
  • 20g onions cut into wedges
  • 30g celery, cut diagonally
  • 20g asparagus, cut into 5cm pieces
  • 1 teaspoon ground black pepper pinch of salt
  • 2 tablespoon beef stock
  • 30g Chinese celery, cut into 2cm pieces


  1. Marinade the beef with Lea & Perrins sauce, HP sauce, dark soy sauce, sugar, sesame oil and the Chinese wine.
  2. Heat a non-stick pan, drizzle with one tablespoon oil and pan fry the beef slices. Set aside.
  3. Heat up one tablespoon of oil in a wok and stir fry the beef bacon, dried scallops, dried shrimps, cili padi, red chillies, ginger, onions, celery and asparagus until fragrant.
  4. Add the black pepper and salt and mix well. Then add pan fried beef slices.
  5. Pour in the beef stock and cook for a few minutes until the beef absorbs some sauce. The sauce should be reduced and fragrant.
  6. Toss the mixture in the wok. Dish out on a platter and garnish with Chinese celery. Serve hot with steamed white rice.

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