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| 15 Milliliter | Rice wine |
| 2 1/2 Milliliter | sugar |
| 10 Milliliter | cornstarch |
| 2 1/2 Milliliter | baking powder |
| 25 Milliliter | sesame oil |
| 25 Milliliter | soy sauce |
| 15 Milliliter | sesame seeds |
| 7 1/2 Milliliter | Hot bean paste |
| 7 1/2 Milliliter | Hoisin sauce |
| 7 1/2 Milliliter | oyster sauce |
| 5 Milliliter | ginger minced |
| 300 Gramm | Beef tenderloin flank |
| 4 | Lettuce leaves (use bok-choy |
| 50 Milliliter | peanut oil |
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Mix together all of the marinade ingredients.
2. Slice the beef across the grain into thin, diagonal pieces (about the s
3. Heat the wok until a drop of water dropped into it dances around as it
4. Reduce the heat. Return the vegtables to the wok. Add the topping. S
Author's Notes: This recipe has been floating around for years back east, where it's al
Also add any other vegtables that you feel like. Sliced carrots or bro
Difficulty : easy. Precision
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