Cuisine
Time
30 mins mins
Servings
2 people
Ingredients:
Aromatics & Veg:
For the stir fry sauce:
Prepare the Beef:
Thinly slice the rump steak, ideally butterflying for wider, thinner pieces.
Marinate with salt, light soy, oyster sauce, and white pepper. Mix well.
Add cornflour to coat, then mix in oil to lock in moisture. Set aside.
Prep the Aromatics:
Finely chop garlic and ginger.
Finely chop all 3 chillies: bird’s eye (heat), red chilli (meaty texture), and pickled baci chili (fermented depth). Keep a teaspoon of the pickled chili juice.
Chop Chinese Celery:
Trim and chop the celery. If unavailable, use coriander or regular celery. Chinese celery has a more bitter and intense flavour.
