If desired, this dish can become a meat
and vegetables combination dish by adding in bamboo shoots, bean sprouts
or Chinese cabbage.
Ingredients :
Serves 3 - 4
3
teaspoons
2
teaspoons
3
teaspoons
8
oz
1/2 teaspoon
1/4 teaspoon
2
tablespoons
1
tablespoon
1
clove
3
tablespoons
1/2 cup
Chinese chili sauce
Sesame paste
Cold Water
Steak
Salt
Bicarbonate of soda
Hot water
Soy sauce
Garlic, crushed
Oil
Beef stock
Method :
Shred beef into very thin strips.
Mix salt, bicarbonate of soda, hot water
and soy sauce together.
Pour over meat, beat with chopsticks and
knead with hand until liquid is absorbed. Leave for 2 hours or
refrigerate overnight. This is to tenderized the meat.
Heat oil in wok. Add garlic and meat. Stir
fry over high heat until meat has changed color, about 3 minutes.
Add stock and bring to boil.
Stir in corn flour which has been mixed
smoothly with cold water. Stir until it boils and thickens into a thick
gravy.
Turn off heat. Stir in sesame paste and
chili sauce.
Serve with white rice and nuoc cham
dipping sauce.
