I like the taste of this dish... It's a bit dry though but I enjoyed it. It's simple and easy to make. Try it out.
Serves 2
Ingredients:
1 tbsp vegetable oil, divided
1/4 lb beef sirloin sliced
1/2 tsp Chinese five spice poweder
1/2 red onion, cut into thin wedges
1/4 red bell pepper, seeded and sliced
1/2 tbsp grated ginger
1 clove garlic crushed
100 grams egg noodles, cooked according to package instructions
1 bunch pechay native chopped (separate leaves and stems)
1/8 cup oyster sauce
1/2 tbsp sherry
1. Heat half of the oil in a large wok or frying pan over high heat. Stir-fry beef and spice for 2 to 3 minutes or until well-browned. Season with salt and pepper. Transfer to a plate and set aside.
2. Heat remaining oil in wok over high heat. Stir fry onion, bell pepper, ginger and garlic, about a minute or until just tender. Return beef to to wok with noodles, pechay stems, sauce, and sherry.
3. Stir fry for about a minute, to heat through. Add bok choy leaves, tossing for 1 minute or until wilted.
I found this bottle of sherry in Rustan's Makati for P189. I've been looking around for Shao Xing Wine but could not find it in Rustan's and Waltermart.
