100 g rumps of beef slice

Vegetables
40 g baby corn quartered
40 g mushroom quartered
40 g spring onion cut 2 cm
40 g celery sliced
20 g vegetable oil
50 g stock
20 g white onion

Sauce
15 g oyster sauce

To thicken
2 g tapioca flour.
5 g water.

Marinade
5 g barbecue sauce
5 g oyster sauce
4 g sugar
1 g garlic oil (904)
20 g vegetable oil
20 g white onion

For the garnish
1 g fresh coriander leaves

Portion : 310 g net weight per portion

Cooking time : 8 minutes

Mix the ingredients of the marinade in a bowl.

Add the sliced beef and mix again. Keep in the fridge.

Mix the tapioca flour & water, set aside.

Heat oil in a wok, add the marinated beef and stir-fry for 2 minutes.

Add the chicken stock, sauces and the vegetables and stir-fry for a further 2 minutes.

Add the tapioca mixture, mix well and remove immediately in the serving dish. Garnish and serve hot.