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Print this Recipe    Stirfry Beef 13

Vietnamese Stir-Fried Beef with Lychees
(Yield: 4 Servings)

1/3 lb beef
10 lychees
2 2/3 oz pickled ginger shoots, sliced thinly
1 red chili, cut into pieces
1 green pepper, cut into pieces
2 spring onions, sectioned
1 tsp minced garlic

3/4 Tbsp light soy sauce
1/3 tsp sugar
1 tsp corn starch
1 Tbsp oil
1 Tbsp water

dash of sesame oil and pepper
1 tsp sugar
1/4 tsp salt
1 Tbsp tomato sauce
1/2 tsp corn starch
3 Tbsp water

Skin and remove cores from lychees. Wash, wipe and slice beef
thinly. Marinate for half an hour in soy, sugar, cornstarch, oil
and water.

Heat some water in saucepan or wok until just about to boil.
Parboil in beef and stir evenly by chopsticks. Drain thoroughly
when meat is almost cooked.

Heat 1 Tbsp of oil in frying pan or wok. Stir-fry green pepper
and red chili. Pour in 1 Tbsp of water. Fry until cooked. Drain
through a colander. Heat up 2 Tbsp of oil in wok. Stir-fry beef
thoroughly with garlic. Sizzle 1 tsp of wine. Mix well and add
in pickled ginger shoots, spring onions, pepper, chili and lychees.
Stir-fry thoroughly.

Combine sesame oil, sugar, salt, tomato sauce, cornstarch and water.
Pour in to thicken. Serve.

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