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Ingredients 11 items

  • 2 tablespoons Corn oil
  • 1100 g beef fillet, cut into slices
  • 1 white onion, cut into large slices
  • 1 can bamboo shoots or 450 g
  • 1 clove clove garlic, crushed
  • 1 cm fresh ginger, crushed
  • 3 tablespoons rice vinegar
  • 3 tablespoons Soy sauce
  • 75 ml Oyster sauce
  • 2 cubes MAGGI Less Salt Chicken Stock, dissolved in 500ml boiling water
  • 1 teaspoon corn flour, dissolved in 2 teaspoons cold water

How to prepare

  1. Heat the corn oil in a non-stick pan or wok and cook the meat on high heat until brown in color. Take out the meat then and keep aside until needed.
  2. In the same pan, cook the onion and bamboo shoots with the garlic and ginger, then add the rice vinegar and simmer for 30 seconds. Add the cooked meat, soy sauce, oyster sauce and finally the MAGGI Less Salt Chicken Stock with the cornflour.
  3. Simmer for 2 minutes then serve hot with steamed rice.

Nutritional informations

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