Known in China as Ng Hioeng Joek Sie, this is better known as Beef in Five spice sauce. It is a simple stir-fry and all ingredients are easily sourced locally. Keep the meat pieces small bite-sized. You can substitute chicken for beef.
| Ingredients | Serves 2-4 |
| Lean beef | 500 gm |
| Garlic (crushed) | 2 cloves |
| Salt | ½ tspn |
| Ginger root, grated | ½ tspn |
| Dark soy sauce | 1 tbspn |
| Sugar | 1 tspn |
| Chinese Five Spice powder | 1 pinch |
| Sunflower oil | 2 tbspns |
| Beef or chicken stock | 200 ml |
| Cornstarch | 1 tspn |
Cooking method
Cut the lean beef into thin slices and then into strips and dry.
In a bowl, combine garlic, salt, ginger root, soy sauce, sugar and Five Spice and stir until sugar is dissolved. Now add the meat strips, mix again and leave for 15-30 minutes.
After the meat has finished standing, heat the oil in the wok and stir fry the meat mixture for two minutes, by which time the meat should have changed color.
Now add the beef stock and bring quickly to the boil.
In a small dish, mix the cornstarch with one tablespoon of cold water and then add to the contents of the wok, stirring as the sauce thickens.
Serve immediately with steamed jasmine rice.
