Sign in / Sign up
EnglishIngredients:
$2.49
Morton Plain Salt
Qt 1
$1.49
F/Horse Tapioca Starch
Qt 1
$3.99
Lkk Hoisin Sauce
Qt 1
$6.49
Lkk Oyster Sauce W/Dried Scallop
Qt 1
$5.29
Lkk Thai Sweet Chili Sauce
Qt 1
Directions:
- Beef Flank Steak 1 lbs
- Red Bell Pepper 1 pcs
- Green Bell Pepper 1 pcs
- Onion 1 pcs
- Garlic To desire amount
- Egg Whites 3 pcs
- Salt 1/4 tsp
- Flying Horse Tapioca Starch 3 Tbsp
- Water 1/2 cup
- C&H Sugar 1/4 cup
- Heinz Ketchup 3 Tbsp
- Lee Kum Kee Hoisin Sauce 6 Tbsp
- Lee Kum Kee Oyster Sauce 2 Tbsp
- Lee Kum Kee Thai Chili Sauce 4 tsp
- Simbo Crushed Red Pepper 1 tsp
- Kong Yen Rice Vinegar 2 Tbsp
- Slice beef to desired thickness. Mix with egg whites and tapioca powder, set it aside for 30 minutes for beef to tenderize
- In another bowl, mix in water, sugar, ketchup, hoisin sauce, oyster sauce, thai chili sauce, crushed red pepper and rice vinegar
- Coat the beef slices with taipioca powder, and deep fry it with medium high heet until golden brown and set it aside.
- Discard the extra oil and only leave proper amount of oil in the pan, add in green bell pepper, red bell pepper, onion and garlic. Stir fy it until onion becomes translucent
- In the same pan, add in the condiment mixture and bring to boil, add in the vegetable mix and beef, mix property and ready to serve.
Comments (0)
Write a comment
