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Method:
Cut stewed beef shank into slices.
Rinse green and red capsicums, halve them open and discard the seeds,
then cut into slices. Use 2 tablespoons of cooking oil to
stir-fry minced garlic, green and red capsicums in hot oil rapidly
until fragrant. Add beef shank as well as all the seasonings to
taste. Mix well and serve.
Note: If the stewed beef
shank is too light, add a little dark soy sauce to darken. If
not, soy sauce is not needed. Almost any type of capsicum or
pepper is acceptable in this dish.
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