Ingredients:
1/3 1b beef; 10 lychees; 2 2/3 oz pickled ginger shoots, sliced thinly; 1 red chilli, cut into pieces; 1 green pepper, cut into pieces; 2 spring inions, sectioned; 1 tsp minced garlic
Marinade:
3/4 tbsp light soy sauce; 1/3 tsp sugar; 1 tsp mung bean flour; 1 tbsp oil; 1 tbsp water
Thickening:
Dash of sesame oil and pepper; 1 tsp sugar; 1/4 tsp salt; 1 tbsp tomato sauce; 1/2 tsp mung bean flour; 3 tbsp water
Method:
1.Skin and remove cores from lychees.
2.Wash, wipe and slice beef thinly. Marinate for half an hour.
3.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.
4.Heat up 1 tbsp of oil in frying pan or wok. Stir-fry green pepper and red chilli. Pour in 1 tbsp of water. Fry until cooked. Drain through a colander.
5.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, chilli and lychees. Stir-fry thoroughly. Pour in thickening. Dish.
