Mums' shared experience

Ingredients

• 2-3 cloves Garlic, minced
• 1 small Onion cut to thin slices
• 1 thumb size Ginger, thinly sliced
• 1 Bell peppers
• 2-3 Spring onions chopped in 1/2 inches length
• 2 Tbsp Peanut oil or ground nut oil
• 1 Tbsp Sesame seeds toasted

• 500grams Beef steak rump, sirloin or ribeye, sliced thinly
• 2 Tbsp Soy sauce
• 2 tsp Sesame oil
• 2 tsp Cornflour or cornstarch
• 1 tsp Ginger, grated
• 1/2 tsp Baking soda

• 4 Tbsp Oyster sauce or vegeterian sauce
• 2 Tbsp Brown sugar or Demerara
• 2 Tbsp Light soy sauce
• 2 Tbsp Shao Xing wine or rice wine vinegar
• 2 tsp Sesame oil
• 1 tsp Cornflour or cornstarch

Instructions

1. Slice the beef thinly. If you have a tough part or cut, bash it with a meat tenderiser.
2. Place the beef in a bowl and mix all the marinade ingredients and massage it well into the meat. Set aside for 15-30 minutes.
3. Heat the wok from meduim to high heat. Pour the peanut oil and wait until its hot. Sear the beef for 2-3 minutes and set aside.
4. Add the garlic and ginger and mix until slighty brown.
5. Then add all the vegetables (leaving a few spring onions for topping), pour the sauce mixture and add the beef back to the pan. Mix and let it simmer for 2 minutes.
6. Sprinkle toasted sesame seeds and few spring onions. Violla! Its ready and enjoy!