Recipe Ingredient
- 250g Australian tenderloin beef, sliced
- 200g lotus roots
- 75g carrot, cut into desired shapes
- 1 stalk Chinese celery
- 2 stalks spring onion, cut into 3 cm lengths
- 1 tsp chopped garlic
- 6 slices ginger
- 1 tsp oil
- 1 tsp sesame oil
- A dash of Shao Hsing wine (optional)
- Seasoning
- 1 tbsp premium oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1/8 tsp thick soy sauce
- Dash of pepper
- ½ tsp chicken stock granules
- ½ tsp sugar
- Thickening (combined)
- 1 tsp cornflour
- 1 tbsp water
Instructions
- Lightly marinate beef with a pinch of salt and a little cornflour. Briefly scald beef in hot oil for 10-20 seconds. Remove and set aside.
- Blanch lotus roots and carrot in a pot of boiling water. Dish out and soak in ice-cold water. Heat oil and sesame oil in a wok, fry garlic and ginger until fragrant. Add lotus roots, carrot and seasoning.
- Stir in beef slices, Chinese celery and spring onion. Stir well to mix. Thicken the sauce with cornflour mixture and splash in a little Shao Hsing wine for extra fragrance (optional). For an excellent taste, do not over-fry the ingredients.
