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Stir-fried Beef with Bell Peppers and Lily Bulb

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    Source: hk-kitchen.lkk.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 250 g 2 pcs

    2. 1 pc

    3. 2 tbsp Freshly Minced Garlic

    4. 1/4 tbsp Shallots

    5. 1/4 tsp 1 tsp Vegetable oil

    6. 2 tbsp Water

    7. 2 tbsp Corn starch

    8. 1 tsp Sugar

    9. 1/4 tsp Seasoning Mix Chicken Bouillon Powder

    10. 1/2 tsp Sugar

    11. 1/2 tsp Salt

    12. 1/2 tsp Water adequate amount Thickening Water

    13. 1 tbsp Corn starch

    14. 1 tsp

    Instructions Jump to Ingredients ↑

    1. Mix beef with marinade. Set aside. Cut all bell peppers into diamond shape (free size). Set aside. Heat wok. Stir-fry beef until 80% done. Drain. Heat wok. Stir-fry bell peppers with seasoning mix for 3 - 4 minutes. Drain. 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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