My adaptation of a popular stir-fried dish is extremely simple to make. What makes the recipe so versatile is that any fresh vegetable can be used.
Marinate beef slices with black pepper, light soy sauce, cornflour, egg white and sesame oil.
Set aside for at least ½ hour in the fridge.
Heat 3 tablespoons of oil in a wok or frying pan over a high flame.
Sear the beef for 1 to 2 minutes on both sides.
Remove and set aside by tenting it with foil.
In the remaining oil (add more if needed), stir fry the garlic, sliced fennel and freshly crushed black pepper over a medium heat for 5 minutes.
Add capsicum, fish sauce and kicap manis.
Fry for 2 minutes.
Add beef, stir till well mixed.
Serve with rice.
This stir-fried dish can be served with udon noodles or plain fried rice noodle (kway teoh).
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