Marinate the steak strips in the Lee Kum Kee Premium Oyster Sauce for about 30 minutes.
Preheat the oven to 180 degrees Celsius and bake the taco tubes until crispy in about 12 minutes.
Make a thin cross on the bottom of the tomato, hold the tomato a view seconds under boiling water, from your boiling water tab or immerse in boiling water. Cut the tomato into squares, remove the seed and cut the tomato into small cubes.
Mix the tomato cubes with the shredded shallot. Pick the coriander and mix it with the tomato and onion mixture. Season with salt, pepper and olive oil.
Heat a dash of sunflower oil in the wok and fry the beef strips until crispy, but still medium inside.
First divide the tomato salsa and then the steak strips over the taco tubes. Garnish with a coriander leaf.
PREP TIME 30 MINUTES, COOK TIME 20 MINUTES
And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.
