INGREDIENTS:
Marinade4 - Garlic Cloves, grated 5 cm. - Ginger, grated 1 tbsp. - Rice Vinegar 2 tsp. - Sesame Oil 4 tsp. - Brown Sugar 2 tsp. - Salt 2 tbsp. - Vegetable Oil
Main Dish
600 g. - US Angus Choice Chuck Eye, sliced into strips Celery Stalks, biased 5mm thick 1 pc. - Labuyo, cut in half 2 tbsp - Rice Vinegar 1 tsp. - Sesame Oil 40 g. - Basil Leaves Salt
PROCEDURE:
Marinade
- In a bowl, add garlic, ginger, rice vinegar, sesame oil, brown sugar, salat and vegetable oil. Stir together with fork.
- Add in the beef strips and marinate for 15 minutes to 1 hour.
Main Dish
- Using a wok or non-stick pan, heat the pan over medium heat. Add Oil.
- Add in beef in batches and cook undisturbed for 3 to 4 minutes until caramelized.
- Flip and cook for 30 seconds more.
- Set aside beef on a plate and continue with remaining beef.
- In the same pan/wok, add in celery stalks, labuyo, rice vinegar and sesame oil.
- Turn off heat. Add in the the beef and basil leaves. Season with salt.
- Serve with rice, if desired.