40 g vegetable oil
100 g stir-fry chilli paste
100 g beef rump sliced
Vegetables
40 g green aubergine quartered
20 g baby aubergine
20 g red capsicum sliced
15 g yellow capsicum sliced
15 g green capsicum sliced
30 g onion sliced
50 g stock
Sauces
15 g light soya sauce
20 g fish sauce
7 g sugar
5 g basil leaves
For the garnish
2 g fresh coriander leaves
20 g carved radish flower
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Heat oil in a wok until very hot, then add the stir-fry chilli
paste and stir- fry for 30 seconds.
Add the beef and stir-fry for about 1 minute until it is half
cooked.
Add the vegetables and stock, mix well then add the sauces.
Stir-fry for about 2 minutes until the beef is fully cooked,
then toss in the basil leaves.
Transfer to a serving dish, sprinkle with the fresh coriander
leaves and garnish with the carved radish flower.
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