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EnglishIngredients:
$1.89
99 Ranch Black Pepper
Qt 1
$2.79
99 Ranch Black Pepper Powder
Qt 1
$6.99
99 Ranch Organic Soy Sauce
Qt 1
$4.49
Lkk Premium Dark Soy Sauce
Qt 1
$2.49
Morton Iodized Salt
Qt 1
$7.79
99 Jasmine Rice 5Lb
Qt 1
Directions:
- Steak (cut into 1½ inch pieces) 1 lbs
- Vegetable oil 1 tbsp
- Red onion 1 piece
- Tomato 1 piece
- Lettuce 1 bunch
- Steamed rice 1-2 cups
- Oyster sauce 1 tbsp + 2 tbsp
- Soy sauce 1 tbsp + 1 tbsp
- Dark soy sauce 2 tsp
- Black pepper 1 tsp + 1 tsp
- Cornstarch 1 tsp
- Baking soda 1/2 tsp
- Garlic 1-3 cloves
- Sugar 1 tsp
- Lime juice 1 tsp
- Salt 1 tsp
- In a medium bowl, combine 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 2 teaspoons sweet dark soy sauce, 1 teaspoon ground Kampot pepper, 1 teaspoon cornflour (cornstarch), ½ teaspoon baking soda, and 2 finely grated garlic cloves. Mix well until the cornflour and baking soda are fully dissolved and the marinade is smooth and evenly blended.
- To make the stir-fry sauce, mix together 2 tablespoons oyster sauce, 1 tablespoon soy sauce, and 1 teaspoon sugar. Stir until the sugar is fully dissolved and the sauce is smooth and well combined. Set aside for later.
- In a small bowl, combine 3 tablespoons lime juice, 1 teaspoon ground Kampot pepper, and 1 teaspoon sea salt. Stir well until the salt is mostly dissolved. Set aside until ready to serve.
- Heat vegetable oil in a wok or large pan over high heat. Add beef in a single layer and sear for 30 seconds, then toss. Repeat 3 times until lightly charred. Add onions and toss briefly, then pour in the stir-fry sauce. Toss for 30 seconds (or longer for well-done). Turn off heat and let rest in the pan for 1 minute.
- Arrange lettuce on a serving plate, top with tomato slices and beef. Serve with steamed rice and dipping sauce.
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