Vietnamese Stir fried Beef with Lychees

Ingredients

1/3 pound beef
10 lychees
2 2/3 ounces pickled ginger shoots, sliced thinly
1 red chili, cut into pieces
1 green pepper, cut into pieces
2 spring onions, sectioned
1 tsp minced garlic
3/4 Tbsp light soy sauce
1/3 tsp sugar
1 tsp corn starch
1 Tbsp oil
1 Tbsp water
dash of sesame oil and pepper
1 tsp sugar
1/4 tsp salt
1 Tbsp tomato sauce
1/2 tsp corn starch
3 Tbsp water

Instructions

(Yield: 4 Servings). Skin and remove cores from lychees. Wash, wipe and slice beef thinly. Marinate for half an hour in soy, sugar, cornstarch, oil and water. Heat some water in saucepan or wok until just about to boil. Parboil in beef and stir evenly by chopsticks. Drain thoroughly when meat is almost cooked. Heat 1 Tbsp of oil in frying pan or wok. Stir-fry green pepper and red chili. Pour in 1 Tbsp of water. Fry until cooked. Drain through a colander. Heat up 2 Tbsp of oil in wok. Stir-fry beef thoroughly with garlic. Sizzle 1 tsp of wine. Mix well and add in pickled ginger shoots, spring onions, pepper, chili and lychees. Stir-fry thoroughly. Combine sesame oil, sugar, salt, tomato sauce, cornstarch and water. Pour in to thicken. Serve.