Stir-fry Beef with Kimball Oyster Sauce

Ingredients

• 200g Tender beef, thinly sliced
• 3 tbsp Oil
• 2 cm Ginger, thinly sliced
• 3 cloves Garlic, bruised

• Vegetables:
• 1 – 2 bird’s eyes chillies, thickly sliced
• 1 medium-size onion, cut into thick wedges
• ½ small carrot, thinly sliced
• ¾ cup Mix vegetables, cut into bite-size pieces*
• 2 stalks spring onion, cut into 4cm lengths
• *Red or green capsicum, broccoli or cauliflower

• For marination:
• 1 tsp Sugar
• ½ tsp Salt
• ½ tsp Ground white pepper
• 1 tsp Cheong Chan Caramel sauce
• 2 tsp Cornflour

• For sauce:
• 1 Tbsp Kimball Oyster Flavored Sauce, combine with 75ml water

Method

1. Combine sliced beef with marinade mix and set aside for 10 minutes.
2. Heat 1 ½ tablespoons of oil in a wok over high heat and fry ginger and garlic for 3 – 4 minutes – until golden brown. Add vegetables (except spring onion) and stir-fry on high heat 5-7 minutes. Remove vegetables from wok.
3. Add remaining oil to the wok and stir-fry beef over high heat for 7 - 8 minutes. Return vegetables into the pan, add sauce mix. When sauce thickens, add spring onion and cook a further 30 seconds. Serve hot with rice.