Ingredients:
350 gr flank/skirt steak
1 tsp cornflour
1 tsp Shaoxing rice wine
1 tsp light soy sauce
1 tsp of sesame oil
3 cm jahe
2 shallots
1/2 red bell pepper
2 tbsp oil
Sauce ingredients:
3 tbsp oyster sauce
1 tsp light soy sauce
1 tsp of black pepper
1/2 whole palm sugar
1/8 tsp of salt
1 tsp cornflour
3 tbsp water
Preparation:
Cut the meat into thin strips. Cut the jahe julienne. Cut the bell pepper julienne. Cut the shallots into thin slices.
Mix the meat with the cornflour, the rice wine, the soy sauce, the sesame oil and the jahe and let it marinate for 15 minutes. Mix the ingredients for the sauce well and set aside.
Heat in a pan the oil and fry the meat brown and set aside. Then add the shallots and the bell pepper and fry for 1 minute. Then add the meat again and stir fry for 2 minutes until done.
Then add the sauce and stir until the sauce thickens. Sprinkle some black pepper to taste on top and serve.
