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Ingredients
300g leftover roast beef
300g four-angled beans, cleaned and sliced thinly diagonally
300g leftover roast beef
300g four-angled beans, cleaned and sliced thinly diagonally
Pound together roughly:
8 shallots
8 shallots
4 cloves garlic
4 fresh red chillies
2 tbsp cooking oil
1 tbsp oyster sauce
1 tbsp light soy sauce
Pepper to season
Method:
In a wok, heat the cooking oil and fry the pounded ingredients until aromatic. Add the roast beef and four-angled beans and cover for two minutes. Add the sauces and pepper and let the dish cook for another two minutes or so before dishing it up. Serve with steamed white rice. Note: If you don’t have leftover roast beef, slice some fillet and fry with the pounded ingredients until the meat is cooked. Then add the fourangled beans.
In a wok, heat the cooking oil and fry the pounded ingredients until aromatic. Add the roast beef and four-angled beans and cover for two minutes. Add the sauces and pepper and let the dish cook for another two minutes or so before dishing it up. Serve with steamed white rice. Note: If you don’t have leftover roast beef, slice some fillet and fry with the pounded ingredients until the meat is cooked. Then add the fourangled beans.
