Ingredients
- 1/2 head iceberg lettuce (shredded)
- 450 gr beef flank steak
- 30 ml chicken stock
- 16 ml peanut oil
- 10 ml oyster sauce
- 5 ml soy sauce (light)
- 5 ml dry sherry
- 2 ml sesame oil
- 2 slices green onions
Marinate the beef in the soy sauce, wine, sugar, black pepper, and oyster sauce for 15 minutes. Heat a wok and add 1.5 T of the peanut oil. Chow the meat quickly on high heat, about 3 minutes. Remove from the pan to a serving bowl. Heat the wok again and add another 1.5 T peanut oil. Add the sesame oil and green onions, and chow for a moment. Add the lettuce and return the meat to the wok. Add the chicken stock and cook for a moment while a sauce forms.
