1. Season mince beef with
salt, soya sauce, sugar, black pepper, wine and oil for 30 minutes.
2. Cut butternut
squash into thin slices.
3. In a hot wok,
stir-fry beef until light brown, set aside. Cook butternut squash in the wok
with half a cup of water, salt, sugar and chili oil until just soft. Then mix
in tomato paste and beef, cook until sauce absorbed, sprinkle freshly grounded
Sichuan pepper just before serving.
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