Name: Cantonese beef
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon tomato sauce; 2 tablespoon oyster sauce; 1 tablespoon worcestershire sauce; 1 tablespoon caster sugar; 2 clove garlic, crushed; 1 teaspoon finely grated fresh ginger; 1 teaspoon cornflour; 2 tablespoon vegetable oil; 500 gram rump steak, thinly sliced; 1 brown onion, thinly sliced; 1 red capsicum, coarsely chopped; 1 bunch baby choy sum, coarsely chopped; 225 gram can sliced bamboo shoots, rinsed, drained; steamed rice, to serve

Ingredients

2 tablespoon tomato sauce

2 tablespoon oyster sauce

1 tablespoon worcestershire sauce

1 tablespoon caster sugar

2 clove garlic, crushed

1 teaspoon finely grated fresh ginger

1 teaspoon cornflour

2 tablespoon vegetable oil

500 gram rump steak, thinly sliced

1 brown onion, thinly sliced

1 red capsicum, coarsely chopped

1 bunch baby choy sum, coarsely chopped

225 gram can sliced bamboo shoots, rinsed, drained

steamed rice, to serve

Method

1.In a jug, place sauces, sugar, garlic, ginger and cornflour; stir to combine.

2.Heat a wok or large frying pan over high heat. Add half the oil; swirl to coat surface. Stir-fry beef, in batches, 3 minutes or until just cooked. Transfer to a heatproof plate.

3.Heat remaining oil in wok over high heat. Add onion and capsicum; stir-fry 3 minutes or until onion is soft. Return beef to wok with choy sum, bamboo shoots and sauce mixture; stir-fry 2 minutes or until heated. Serve with rice.

To ensure beef is tender, thinly slice it on an angle, against the grain. Try thinly sliced pork fillet or lamb steaks instead of beef.
Note

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Ingredients

Method

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