Sizzling Combination

Ingredients

• 500g Beef Sirloin or Rump Steak
• 300g Chicken Breast
• 150g Raw (Green) Prawns, peeled
• 1/4 cup Vegetable Oil
• 4cm piece Fresh Ginger, peeled and julienned
• 3 Garlic Cloves, crushed
• 3 Spring Onions, cut into batons
• 1 Tablespoon Baking Powder
• 1 Tablespoon Cornflour (corn-starch)
• 3 Tablespoon Oyster Sauce
• 2 Tablespoon Shaoxing Wine
• 1 Tablespoon Soy Sauce (Silver Swan)
• 1 Tablespoon Premium Soy Sauce (Lee Kum Kee)
• 1 teaspoon Sugar
• 1/2 cup Water

Method

1. Trim exceess fat from steak and thinly slice on a slant, against the grain.
2. Mix baking powder and sliced steak in a bowl and set aside.
3. Butterfly chicken breast and cut into long thin strips, approximetly .5cm wide and 3cm long.
4. Add cornflour, oyster sauce, Shaoxing wine, soy sauces and sugar in a bowl and mix until combined.
5. Put wok on high heat until it begins to smoke.
6. Add chicken to the work with 1/3 of the oil and cook for 2 minutes tossing / stirring regularly.
7. Placed cooked chicken into seperate clean bowl and heat wok until it begins to smoke.
8. Add beef and 1/3 of the oil and cook for 30 seconds tossing / stirring regularly.
9. Add ginger, garlic and sping onions, mix well and cook for 1 – 2 minutes.
10. Add peeled prawns, cooked chicken back to the wok discarding excess liquid and cook toss for 30 seconds.
11. Reduce heat, add sauce and water to wok (use water to rinse the sauce out of the bowl so to reduce wastage).
12. Cook on medium heat for 1 minutes then remove from heat.
13. Serve with steam or fried rice (Recipe Here)