Spicy Hot Beef Wok with Chili Oil and Fresh Salad

Serves 4


4 centimeters ginger, grated
1 Tbsp sunflower oil
1 tsp dried chili peppers
60 ml chicken broth
2 Tbsp brown sugar
1 tsp corn starch
3 tsp water
4 little gem lettuce, sliced
2 Tbsp roasted peanuts


2 steaks
4 Tbsp cornstarch


1 Cut the steak into thin slices. Mix the Lee Kum Kee Chiu Chow Chilli Oil , the Lee Kum Kee Premium Oyster Sauce with 1 teaspoon of corn starch and add the meat slices. Let marinate for approximately 20 minutes. Add the remaining corn starch and mix together.
2 Heat a splash of oil in the wok. Deep-fry the beef until golden and crispy in about 30 seconds. Drain the steak on kitchen paper.
3 Pour the oil out of the wok but leave about 1 tablespoon of oil in the wok. Reduce the heat a little and fry the ginger and dried chili peppers. Add the Lee Kum Kee Premium Light Soy Sauce and chicken broth and bring to the boil with the brown sugar. Let the sauce boil for about 1 minute.
4 Mix the corn starch with the water, add this mixture to the sauce and let it cook until sauce thickness. Divide the lettuce over the plates and put the meat slices onto it. Sprinkle with peanuts and serve with boiled rice.
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