Ingredients
- Undercut beef 500 gm
- Fresh ginger 5-6 cloves (roughly chopped)
- Garlic 2 inch (roughly chopped)
- Runner beans 250 gm (Cut into 3 inches pieces)
- Tomato 2 (discard seeds,cut into strips)
- Stock 1 cup
- Oyster sauce 3-4 tbsp
- Black pepper 1tsp crushed
- Green chilli 4-5 crushed
- White vinegar 2-3 tbsp
- Spring onions 2 (chopped)
- Oil 2-3 tbsp
- Onion 1 (cut into thick slices)
- Cornflour 1 tbsp (dissolve in water)
Cooking Directions
- Cut beef into thin strips about 3 inches in lentgh.
- Heat a well-seasoned wok or large, non-stick frying pan over a high heat.
- Add 1 tbsp of the oil and fry garlic cloves, ginger.
- Then put meat in to the pan,stir-fry and cook for 3 minutes until the meat turn into light browned.
- Add black pepper, oyster sauce, green chilli, white vinegar mix well.
- After 1 minute add runner beans, onions and tomatoes; tossing frequently.
- Then add stock, stir fry.
- Add and slowly mix cornflour.
- The gravy will stick the vegetables and beef.
- Add sping onions and the after 20 seconds.
- Remove from heat and place into large serving platter.
- Serve immediately
- Note: You can use chicken or fish or prawn instead beef.
- Note: For extra spice use extra green chillies.
- Note: The vegetables should be slightly softened but still retain their crispness and sweetness.
