LEE KUM KEE
Recipes

Beef & Vegetables with Plum Sauce

Ingredients

Beef skirt or rump, sliced to 0.5cm thick 1000g
Vegetable oil 85g
Rice wine 70g
Onions, sliced 150g
Garlic, finely chopped 50g
Green peppers, sliced 250g
Red peppers, sliced 250g
Carrots, 3cm baton 250g
Spring onions, 3cm baton 100g

Marinade

Sauce Mix

Method

1 Put sliced beef in marinade. Leave in chiller for 30 minutes.
2 Make a slurry with corn starch and 3 Tbsp of water. Set aside.
3 Heat up a large sauté pan and switch to medium heat once smoking. Add 5 Tbsp vegetable oil and coat well.
4 Add marinated beef and cook for 30 seconds before turning. Do not over stir or it won’t brown properly. Cook for 2 minutes.
5 Deglaze with Shaoxing wine. Set beef aside in an oven tray.
6 Heat a clean sauté pan with high heat and add the rest of the vegetable oil.
7 Add onion and stir-fry for 2 minutes, then add garlic and cook till fragrant.
8 Add the rest of the vegetables and cook over medium heat. Add a little water if pan gets too hot.
9 Add sauce mix and bring to boil till carrots soften.
10 Add slurry and bring to boil. Lower heat. Pour over cooked beef. Served with cooked rice or noodles.
Serves   10 
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