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You need to prepare For marination:.
Provide beef cut into thin strips.
Use corn flour.
Prepare egg.
Prepare Salt and pepper.
You need For sauce:.
Provide capsicum julienne cut.
Provide onion julienne cut.
Provide spring onion julienne cut.
Provide dark soya sauce.
Use oyster sauce.
Provide brown sugar.
Provide red chilli flakes.
You need chilli sauce.
You need to prepare green chillies.
You need to prepare crushed garlic cloves.
Prepare Water.
You need to prepare Salt.
Use oil.

Each person can then toss everything together, so. Leftover white rice was used along with a cup of corned beef (from the can). Since only a cup was used, I had extra corned beef, which I made into corned beef and potato casserole. I remembered that I had a flower-shaped egg mold.

Marinate the beef and refrigerate for atleast 30 mins..
Deep fry the beef strips and keep aside..
Then in a wok add oil and garlic and saute for a minute. Then add the beef strips and saute for another minute..
Then add the sauces, chillies, chilli flakes and mix well. Add some water and cover and cook until meat is tender..
Then add the vegetables and mix well. Cook for 2 mins..
Serve with egg fried rice..

I used it to cook the fried eggs that I topped over the fried rice. The Cantonese ground beef and egg bowl is somewhere between Shakshuka and shepherd's pie. Many traditional recipes have you crack the eggs at the very end of the cooking, after you dish the beef onto the rice. Stir fried beef with black hot pepper and steam rice. Chef stitr fried rice noodle for cooking Pad Thai.

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