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Slice 300g of stewing steak into very thin slices.
Slice 100g of carrot into juliennes.
Coat the beef with 100g of cornflour and shake off the excess.
Heat 300ml of vegetable oil in a small pan, fry the beef in small batches until thoroughly cooked and crispy and drain on paper towel.
Carefully remove vegetable oil from the pan leaving approx 1 tbls.
Reheat oil and add the sachet of Taste from Keejays Jong Po Sauce (this will sizzle so be careful), Return the beef and add the carrots to the pan.
Toss well and serve with steamed rice, shredded spring onion and thinly sliced red chillis.
Slice 300g of stewing steak into very thin slices.
Slice 100g of carrot into juliennes.
Coat the beef with 100g of cornflour and shake off the excess.
Heat 300ml of vegetable oil in a small pan, fry the beef in small batches until thoroughly cooked and crispy and drain on paper towel.
Carefully remove vegetable oil from the pan leaving approx 1 tbls.
Reheat oil and add the sachet of Taste from Keejays Jong Po Sauce (this will sizzle so be careful), Return the beef and add the carrots to the pan.
Toss well and serve with steamed rice, shredded spring onion and thinly sliced red chillis.
15 minutes
Serves 18-22 scones
