STIR-FRIED BEEF WITH LYCHEE

STIR-FRIED BEEF WITH LYCHEE
Ingredients:
1/3 1b beef; 10 lychees; 2 2/3 oz pickled ginger shoots, sliced thinly; 1 red chilli, cut into pieces; 1 green pepper, cut into pieces; 2 spring inions, sectioned; 1 tsp minced garlic
Marinade:
3/4 tbsp light soy sauce; 1/3 tsp sugar; 1 tsp mung bean flour; 1 tbsp oil; 1 tbsp water
Thickening:
Dash of sesame oil and pepper; 1 tsp sugar; 1/4 tsp salt; 1 tbsp tomato sauce; 1/2 tsp mung bean flour; 3 tbsp water
Method:
1.Skin and remove cores from lychees.
2.Wash, wipe and slice beef thinly. Marinate for half an hour.
3.Heat some water in saucepan or wok until just about to boil. Parboil in beef and stir evenly by chopsticks. Drain thoroughly when meat is almost cooked.
4.Heat up 1 tbsp of oil in frying pan or wok. Stir-fry green pepper and red chilli. Pour in 1 tbsp of water. Fry until cooked. Drain through a colander.
5.Heat up 2 tbsp of oil in wok. Stir-fry beef thoroughly with garlic. Sizzle 1 tsp of wine. Mix well and add in pickled ginger shoots, spring onions, pepper, chilli and lychees. Stir-fry thoroughly. Pour in thickening. Dish.

In chinese:
荔枝炒牛肉
用料：
牛肉150克，荔枝10个，酸子姜80克切小薄片，红辣椒1只切件，青椒1只切件，葱条切小段，蒜蓉1茶匙。
腌料：
生抽3/4汤匙，糖1/3茶匙，生粉1茶匙，油1汤匙，水1汤匙。
芡：
麻油、胡椒粉少许，糖1茶匙，盐1/4茶匙，茄汁1汤匙，生粉半茶匙，水3汤匙。
做法：
1、荔枝去皮去核。
2、牛肉洗净抹干水，切薄片，加腌料腌半小时。
3、在锅或镬内，放入适量之水烧至微滚，放下牛肉，用筷子翻动，待牛肉将熟，捞起沥干水。
4、烧热平底镬和中式镬，下油1汤匙，放下青椒、红椒炒数下，下水1汤匙，炒熟盛起，放罩篱内，沥干水。
5、烧热镬，下油2汤匙，下蒜蓉、牛肉烧透，灒酒1茶匙炒匀，加入酸子姜、葱、辣椒及荔枝炒匀，埋芡上碟。