| Tenderise the beef with a meat tenderiser and cut into small pieces. Mix the Beef with a pinch of salt the egg and 1 teaspoon cornflour paste. Heat the oil in a wok and cook them in the warm oil (140 degrees) stir to prevent sticking. Remove and drain them on kitcen towel. Pour off the excess oil, leaving just 2 tablespoons in the wok, stir fry the vegetables for 1 minute, add the salt, sugar, sesame oil, Beef, soy sauce and rice wine. Stir fry for 1 minute then add the stock and MSG. Heat to the boil and reduce to a simmer. Thicken the sauce with the remaining cornflour paste, adding a little at a time until you reach the required consistency. |