225 g (8 oz) lean Scotch Beef popeseye (rump) steak, cut into thin strips
5 ml (1 tsp) oil
2 cloves garlic, crushed
25 cm (1/2") root ginger, peeled and grated
1 red or green chilli, deseeded and finely chopped
30 ml (2 tbsp) brown sugar
5 ml (1 tsp) soy sauce
- Heat oil in a large non-stick wok or saucepan and fry the garlic, ginger and chilli for 1 – 2 minutes.
- Add beef strips and cook for 2 – 3 minutes or until browned.
- Add brown sugar and soy sauce and cook on a high heat for 2 minutes until the sugar caramelizes.
Serve with boiled rice, cucumber and spring onion salad and steamed Chinese vegetables.