Ingredients
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400g stewing beef, cut into 2cm cubes and blanched
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350ml water
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150ml cooking wine
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200g potatoes , cut into 2cm cubes
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100g carrots , cut into 2cm cubes
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20g garlic, bashed
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20g spring onions, diagonally cut
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15g sugar
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10g cinnamon
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2pcs star aniseed
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2 bay leaves
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1 Tbsp cooking oil
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Some coriander leaves for garnishing
Method
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Heat up the wok or saucepan/pot with cooking oil. Sauté garlic, spring onions, cinnamon, star aniseed and bay leaves. When the aroma comes out, add the blanched beef, potatoes and carrots. Stir-fry for 2-3 minutes.
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Stir in the sauce mix, cooking wine, water and sugar. Bring to a boil.
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Lower the heat and simmer for 2 hours or until beef is tender. Serve.
Sauce Mix
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1 tsp Lee Kum Kee Premium Oyster Sauce
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4 Tbsp Lee Kum Kee Premium Light Soy Sauce
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2 tsp Lee Kum Kee Premium Dark Soy Sauce