Ingredients
Scale
- 4 Brown mushrooms, thinly sliced
- 1 Green onion, cut into 3 scm stalks
- 5.3oz Velveted beef (150g) (half of the recipe here. or use your favorite cut of steak thinly sliced)
- 1 1/2 cups Vegetable oil
- Steamed rice to serve
Sauce
- 1 tbsp Potato starch
- 1 cup Water
- 1 tsp Black pepper
- 1 tbsp Garlic
- 1/2 tsp Chicken bouillon powder
- 1/2 tsp Yumyum, or MSG
- 1/2 tsp Sugar
- 1/2 tsp Oyster sauce
- 1 tsp Sesame oil
- 1 tsp Dark soy
- 1 tbsp Cooking wine
Instructions
- Heat the oil in the wok over high heat and cook the beef for 3 minutes, or until cooked
- Add the mushroom and green onion and cook for another minute
- Strain the beef, mushroom and spring onion from the oil and set aside
- Set the remaining oil aside to be used for another dish
- Combine the potato starch and water until incorporated
- Heat the wok over medium heat and add all the sauce ingredients
- Increase the heat to high and cook the sauce, stirring constantly, until thickened
- Add the beef, mushroom and spring onion into the sauce and toss to combine
- Serve immediately with steamed rice!