Submitted by:
 faves

Stir-fried Beef with Bell Peppers and Lily Bulb


Preparation Time:   20  (mins)
Cooking Time:   10  (mins)
Cooking Method:   Saute Stir-fry
Cook level:   Normal
Serving Size:   4  (person)

Ingredients

Beef 250 g [sliced]
Fresh lily bulbs 2 pcs [cut into pieces]
Bell pepper (s) 1 pc [Red, cut into pieces]
Bell pepper (s) 1 pc [Green, cut into pieces]
Bell pepper (s) 1 pc [Yellow, cut into pieces]
Black Pepper Sauce 2 tbsp
Freshly Minced Garlic 1/4 tbsp
Shallots 1/4 tsp [minced]
Vegetable oil a little


Marinade

Premium Light Soy Sauce 1 tsp
Vegetable oil 2 tbsp
Water 2 tbsp
Corn starch 1 tsp
Sugar 1/4 tsp
Chicken Bouillon Powder 1/2 tsp
Sugar 1/2 tsp
Salt 1/2 tsp
Water adequate amount
Water 1 tbsp
Corn starch 1 tsp


Directions
  1. Mix beef with marinade.  Set aside.
  2. Cut all bell peppers into diamond shape (free size). Set aside.
  3. Heat wok. Stir-fry beef until 80% done.  Drain.
  4. Heat wok. Stir-fry bell peppers with seasoning mix for 3 - 4 minutes. Drain.
  5. Heat wok. Saute Lee Kum Kee Minced Garlic and minced shallot. Add bell peppers, fresh lily bulbs and beef. Stir-fry until done. Stir in Lee Kum Kee Black Pepper Sauce.  Add thickening and heat through. Drizzle with a little vegetable oil.  Put on a serving plate.

    This recipe is provided by Crystal Lotus, Hong Kong Disneyland Hotel - Chef Leung Shu Wah.


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