Peppered Beef Stew with Mushroom

Ingredients:

Beef Steak (thinly sliced) - 300 gms

2 White onion (Quartered)

5 cloves garlic (thinly sliced)

2 inch ginger (thin strips)

1 Green chilli (thinly sliced)

1 Red chilli (thinly sliced)

5 shiitake mushroom (quartered)

1 Green capsicum (quartered)

1 stalk spring onion (sliced)

1/2 Maggi Chicken stock cube

1/4 tsp Vinegar

11/2 tbsp Oyster sauce

1 tbsp Light soy sauce

1 tbsp Corn flour

1/4 cup water

6 tsp freshly ground pepper

1 tbsp corn oil

salt to taste

Method:

• Slow cook the beef steaks with a few pinches of salt and 3 tsp of pepper for 3 hrs.
• Heat oil in a wok, add onion, garlic, ginger, chillies and fry for few mins.
• Add the crushed chicken stock cube, mushroom, capsicum and stir till half cooked.
• In a bowl, combine the vinegar, oyster sauce, soy sauce, corn flour and water.
• Add the combined mixture to the wok and stir till the sauce thickens.
• Now add the rest of the pepper and garnish with sliced spring onion.
• Serve the peppered beef steak with Thai Jasmine rice and egg.