4
Sautéed Veal Strips with Hot Green Pepper (Asian style)
Ingredients:
- 300 g (veal eye of round or) veal chuck tender
- 300 g hot green pepper
- 50 g red pepper
- 2 cloves garlic
- olive oil
- 2 tablespoons oyster sauce
- 1 tbsp soy sauce
- 1 tbsp cooking wine
- 2 teaspoons corn starch
- 1/2 teaspoon baking soda
- 1 tbsp toasted sesame
30 - 60 minutes
veal chuck tender
*
stir frying
Preparation
1. Cut the veal into thick strips about 0.7 cm wide and marinate for 10 minutes with corn starch, soy sauce, baking soda and 1 tablespoon of olive oil. Pad the hot green pepper with a knife to loose the texture, cut into long rings. Remove the seed of the red pepper and finely slice it.
2. Heat the wok, add some olive oil, heat it until hand above the oil and feel hot. Add the veal strips and stir fry it until the the surface is cooked. Remove the veal strips and leave the extra oil in the wok.
3. Saute the minced garlic then add the hot green peppers and stir fry until the fragrance comes out. Add the pre-cooked veal strips, red pepper slices, cooking wine and oyster sauce, stir fry them together for about a minute then remove from the heat.
4. Sprinkle over sesame seeds before serving.