This is a rather spicy Chinese dish. If you’d like to tone is down, reduce the amount of green chilies. Best served with Egg Fried Rice and Chicken with Chillies.
Servings
4
servingsPrep time
45
minutesCooking time
15
minutesTotal time
1
hourIngredients
½ kg beef undercut
10-12 green chillies
1 carrot
1 onion
3 tsp ginger
¼ cup oil
- Marinade
½ tsp oil
½ tsp salt
½ tsp black pepper powder
1 tbsp soy sauce
1 tbsp cornflour
½ egg
- Seasoning
½ tsp sugar
¼ tsp salt
¼ tsp black pepper powder
1 tbsp soy sauce
2 tbsp lemon juice
1 tbsp vinegar
Directions
- Marinade
- Cut the beef undercut in thin strips.
- Add the spices and let marinade in the fridge for at least half an hour.
- Prep veggies
- Cut the green chillies in strips (de-seed if you want to make it less spicy).
- Slice the carrots (circles).
- Julienne the ginger (thin long strips).
- Thinly slice the onions.
- Cook
- Heat oil in a pan, add ginger and fry.
- Add the marinated beef and fry for 10 minutes (or until the beef is tender).
- Add the carrots, green chillies, and onions. Stir fry.
- Seasoning
- Prepare the seasoning by mixing everything together.
- Add seasoning to the cooked meat and vegetables. Stir fry for a few minutes and remove.
