Chinese Chilli Beef
|Stock/Soup||1 Cup (16 tbs)|
Wash, wipe and cut meat into 2" x 1/2" strips and marinate in a shallow bowl in a mixture of crushed garlic, ginger, pepper, salt, sugar and soya sauce for an hour.
Cut capsicums into thick strips, chop chillies fine, cut onion into 8 wedges and halve these.
Heat 2 tbs of oil in a frying pan and saute onion, adding capsicum and chilli.
Cover pan and cook for 2 mins.
Remove and keep aside.
Heat another 2 tbs of oil and fry meat mixture for 5 mins until it changes colour, stirring continuously.
Blend cornflour into stock or soup and add to meat.
Cook over low flame till meat is tender.
Add capsicum, chilli and onion and continue cooking for a few minutes.
Serve hot with plain, boiled rice.