John Myers
Contents
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Ingredients
To garnish:
- 1 tbsp, (heaped) Tapioca flour
- 2 tbsp Rice Wine, (Arak Masak)
- 2 Pinches Salt
- 1 small Paprika, green
- 1 small Spring onion
- 10 g Ginger, sliced, fresh or frozen
- 1 tsp Soy sauce, light
- 1 tbsp Oyster sauce
- 1 pinch Sugar
- 4 tbsp Sunflower oil
- Pepperoni threads
Instructions
- Cut the beef into thin slices across the grain. Then cut into pieces approx. 3 x 2 cm in size. Mix the tapioca flour in 1 tbsp rice wine with a pinch of salt. Mix the meat with a teaspoon of it and set aside.
- Wash the green peppers, quarter them lengthways, remove the stalks, grains and the white partitions. Cut the quarters lengthways into thirds and cut across into strips approx. 1 cm wide. Wash the spring onions and cut into thin rolls from above. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods. Finely chop together with the spring onions.
- To garnish, remove the stem from a pepper, wash it, cut open lengthways, fold open, core and cut across into thin threads from above.
- Mix the soy sauce with the oyster sauce, 1 tablespoon of the rice wine, the sugar, 1 pinch of salt and the rest of the tapioca flour.
- Heat a wok, add the sunflower oil and let it get hot. Add the meat and stir-fry until it turns lightly brown. Take out of the wok. Add the rest of the sunflower oil and let it get hot.
- Add the spring onion and ginger mixture and stir-fry for 1 minute. Then add the peppers, stir-fry for 2 minutes, then pour in the sauce. Briefly stir together with the meat and serve immediately with white rice and enjoy.
