Summary

Ingredients

• 500 g beef (topside)
• 1 tablespoon sugar, brown
• 3 teaspoon ginger, grated
• 1 onion (s), finely chopped
• 1 onion (s), eighth
• 2 teaspoons garlic, finely chopped
• 1 tablespoon soy sauce, dark
• 3 tablespoon rapeseed oil, tasteless
• 3 spring onions, cut diagonally into rings approx. 2 cm wide
• 1 glass corn on the cob (drained weight approx. 200 g)
• 100 g bamboo slices (bamboo shoots, lass)
• 4 chilli pepper (s) (Bird`s Eye), finely chopped
• 2 tablespoon fish sauce
• 125 ml water
• 1 teaspoon cornstarch

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Instructions

1. Make a marinade of sugar, ginger, onions, garlic and soy sauce, cut the meat into thin strips and marinate for about 1 hour. Turn around from time to time.
2. Heat the oil in a wok. Fry the spring onions, baby corn, bamboo shoots and chili peppers, stirring constantly. Remove after about 1-2 minutes. Now put the meat in the wok and stir-fry until it turns color. Mix the fish sauce, water and cornstarch and add to the meat together with the marinade. Let everything reduce a little, then put the vegetables back in the wok. Cook everything for another 2 minutes while stirring.
3. Rice goes well with it.