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Neur Pad Num Mun Hoy
Beef in oystersauce

350 gr beef
200 gr gai lan (chinese brocoli)
7 cloves garlic
2 tbsp kecap
1 red lombok
5 spring onions
1 tbsp palmsuga
3 tbsp oystersauce
1 tbsp ricewine
1 tbsp cornstarch
1 tbsp oil

Cut the beef in thin slices. Chop the garlic fine ans slice the lomboks in strips. Cut the gai lan and the spring onions in pieces. Mix the meat with the garlic, the kecap, the palmsugar and the cornstarch and marinate it for 45 minutes. Heat in a wok the oil and fry the meat until nearly done. Then add the gai lan, the lombok, the spring onions, the rice wine and the oystersauce and fry it until the meat is done.

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