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
Instructions
- Marinade the beef with Lea & Perrins sauce, HP sauce, dark soy sauce, sugar, sesame oil and the Chinese wine.
- Heat a non-stick pan, drizzle with one tablespoon oil and pan fry the beef slices. Set aside.
- 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.
- Add the black pepper and salt and mix well. Then add pan fried beef slices.
- Pour in the beef stock and cook for a few minutes until the beef absorbs some sauce. The sauce should be reduced and fragrant.
- Toss the mixture in the wok. Dish out on a platter and garnish with Chinese celery. Serve hot with steamed white rice.
