This is an excellent dish for a Chinese meal. I suggest that you serve this with sauté vegetables, a Chinese style roast chicken, egg rolls and steam rice. The trick when you cook Chinese food is to make sure every thing is cut and sliced before your start cooking. This will help because some of the dishes require cooking only at the last minute. That way, you can concentrate on your cooking instead of running all over to cut your ingredients.
Ingredients:
- 225 g flank steak, cut in thin slices across the grain
Marinade:
- 15 ml soy sauce
- 10 ml corn starch
- 10 ml oil
- 10 ml wine
- 1 ml sesame oil
Spicy sauce:
- 15 ml Chili sauce (or another spicy sauce)
- 10 ml soy sauce
- 2 ml sugar
- 15 ml white vinegar
- 2 ml sesame oil
- 1 ml black pepper
- 1 ml corn starch diluted in a bit of water
Vegetables:
- 50 ml oil
- 30 ml fresh ginger, chopped
- 3 garlic cloves, chopped
- 1 small carrot, finely sliced
- 1 celery stalk, finely sliced
- 50 ml soup base
Method:
- Marinate beef in the marinade for about 30 minutes
- Mix all the ingredients for the spicy sauce in a bowl
- Heat oil in a wok and sauté the ginger and garlic for about 15 seconds
- Add beef and sauté 2 minutes
- Add carrots, celery and soup base and cook for another minute while stirring
- Add spicy sauce and mix well for about 30 seconds
- Add diluted corn starch to thicken and serve
