Tiger’s Tears (serves 2)
This is a fiery dish which I ate with friends in Singapore. I don't know how authentic this is, but it is a family recipe and is meant to be very hot! Speed is of the essence, so have everything ready in advance.
- tablespoons of the following, combined to make a sauce: white (preferably coconut) vinegar x1; fish sauce x2; soy sauce x2; oyster sauce x2; worcestershire sauce x1; sugar x2
- 4 or more garlic cloves, crushed
- 1 large thumb-sized piece of ginger, finely chopped (wash, don't peel)
- 2 tbsp cornflour
- 350g beef steak, finely sliced
- hot chillies (eg bird's eye, habaneros), finely chopped - the quantity is up to you!
- 3 tbsp vegetable or groundnut oil
- half green pepper and half a large onion, roughly chopped
- 1 head of pak choi, separated into leaves
- small head broccoli (optional)
- Thinly coat the beef in the cornflour.
- Put plain white rice on to cook (this takes longer to cook than the dish itself).
- Heat the oil in a wok, and when very hot add the beef and chillies and fry for a minute or two, stirring so the pieces do not stick together. Remove from the heat and transfer the meat and chillies to a warm plate.
- Add the sauce to the wok, followed by everything except the pak choi. Fry over a high heat for a couple more minutes, adding a little water if too dry.
- Return the meat to the pan with the chillies and pak choi, and cook until the leaves are wilted.
- Serve with the rice.
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