for the sauce:
3 cups water or 750 ml
5 tablespoons oyster sauce
3 cloves garlic, mashed
2 cubes MAGGI® Chicken Bouillon
3 tablespoons corn flour
2 teaspoons sugar
½ teaspoon ground black pepper
for the stir fry:
3 tablespoons vegetable oil
650 g beef, sliced
2 medium carrots or 200 g, sliced
1 cup cauliflower or 150 g, cut into small florets
1 cup snow peas or 80 g, cut from both sides
1 medium green bell pepper or 150 g, cubed
1 medium onion or 150 g, cut into medium cubes
120 g white cabbage, cut into large leaves
Combine all sauce ingredients in a saucepan. Bring to boil with stirring until the sauce thickens. Set aside.
Heat cooking oil in a frying pan or a wok and fry beef slices for 4 minutes or until they become brown in color. Add all vegetables except the cabbage leaves and stir for another 2 minutes.
Fold the boiling sauce on top of the vegetables and bring to boil then simmer on low heat for 1 minute.
Add the cabbage leaves and bring to boil then simmer for another 1 minute.