This dish is a must order in every Chinese/Oriental restaurant in Pakistan. While we are yet to determine the origins of this dish, the flavors are indeed inspired from the Chinese land.
The recipe here, is the MR’s creation; in one of his many attempts to impress the MRS (read suck up to/make up for a random event), he took upon this challenge to re-create this public favorite and possibly try to surpass the common standards. What came out of the kitchen was definitely one of the best adaptations of the classic. This is now a regular feature in the 704 Kitchen, we hope you’ll enjoy it as much as we do.
P.S. MRS was impressed! 😉
- Beef (lean): 300 gms
- Capsicum (medium size): 2
- Green Chillies (medium size): 5-6
- Spring Onions (medium size): 6-7
- Oyster Sauce: 4 tablespoons
- Soy Sauce: 2 tablespoons
- Hot Sauce: 2 tablespoons
- Red Chilli Flakes: 1 tablespoon
- Roasted Chilli Paste: 1 teaspoon
- Sesame Oil: 1 teaspoon
- Garlic Cloves: 2-3
- Vegetable Oil: 3 tablespoons
- Cut thin strips of beef, 1.5 inches in length.
- Cut long strips of Capsicum after deseeding it.
- Cut long strpis of Green Chillies, seeds are optional.
- Cut Spring Onions in pieces 1.5 inches of length.
- Finely chop the garlic.
- Put beef strips in big bowl.
- Add 2.5 tbsp Oyster Sauce, 2 tbsp Soy Sauce, 2 tbsp Hot Sauce, 1 tbsp Red Chili Flakes, 1 tsp Roasted Chili Paste, 1 tsp Sesame Oil.
- Mix well; let it marinate for 20-30 minutes.
- Heat wok on high flame.
- Add vegetable oil and let it get hot.
- Add garlic and stir fry until light brown.
- Add marinated beef; stir-fry on high flame for 4-5 minutes.
- Put lid on the wok, turn the flame down to medium. Let the meat cook for 12-15 minutes.
- Remove lid, add 1.5 tbsp of Oyster Sauce, Capsicum, and Green chillies. Stir-fry for 2 minutes.
- Put lid on the wok, let it cook for 2 minutes.
- Remove lid, add Spring onions and stir-fry for 2 minutes on high flame.
- Put lid on the wok, switch the flame off, let it rest for 2 minutes.
- Remove lid, serve hot!!