Prep time: 10 mins
Cook time: 10 mins
Yield: 2 to 3 serves
Ingredients:
- 150 gm Chinese yam, peeled
- 100 gm beef skirt steak (or flank steak,)
- 2 to 3 slices ginger
- 1 tsp minced shallot
- 5 Tbsp chicken stock (or beef stock)
- ½ red chilli, roughly chopped, optional
- spring onion, sectioned, for garnish
- salt, to taste
- 1 tsp light soy sauce
- ½ tsp corn flour (or corn starch)
- ½ tsp sugar
- ½ tsp sesame oil
- 1 Tbsp water
- ½ tsp corn flour (or corn starch)
- ½ tsp sugar
- ½ tsp oyster sauce
- Cut peeled Chinese yam into slices. Recommend to wear a pair of gloves to protect your hands from its juice, because some people might be sensitive to its juice.
- Slice the beef thinly. Mix the beef with the marinade for about 15 minutes. Set aside.
- Heat oil in a wok or fry-pan over medium-high heat. Place the beef in the wok in one layer. Cook both sides until the colour is changed, about 80% done. Set aside.
- In the same wok, add more oil if necessary. Saute the ginger and shallot until aromatic. Add the Chinese yam. Stir to combine. Pour in the chicken stock. Add red chilli, if wanted. Cover and cook until the Chinese yam turns soft and cooked through. Toss back the beef. Stir in the sauce. Increase the heat to high. Bring it to a boil. Season with salt. Garnish with spring onion. Serve immediately. Enjoy!
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