60 g Beef, sliced
¼ clove Onion slice
½ T /color Bell peppers (red and yellow), cubed and seedless
1 stalk Spring onion, cut into 1″ lengths
1 stalk Chinese celery, cut into 1″ lengths
½ C Chicken stock
1 T Vegetable oil
1 t Sweet dark soy sauce, as needed
1 T Oyster sauce
1 t White sugar
1 clove Garlic
1 T Light soy sauce
1 ½ t Black pepper corn crushed
Prepare the marinade , add the beef and leave for 15 – 30 minutes (or overnight).
Add 1 T vegetable oil to wok then add garlic, onion, heat then add marinated beef, bell pepper , then chicken stock, stir-fry until cooked.
Add spring onion, chines celery stir to mix well and turn off the heat.
4. Transfer to serving dish.
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and are intended to be reference only.
Videos presented with these recipes are not prepared by us; however, they are accurate and meant to be an additional useful reference.