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Course: Main
Chef: Zhu Haifeng
Featuring: Meat Fish


- 400g Australian beef fillet
- 10g minced garlic
- 10g butter
- 15g oyster sauce
- 10g dark soy sauce
- 20g granulated sugar
- 3g ground black pepper
- 4g ground white pepper
- Potato starch, as required


1.Cut the beef fillet into 3cm cubes. Mix together some salt, sugar, potato starch, and water and marinate the beef.

2.Heat 1 litre of vegetable oil over a medium heat. Fry the beef for 10 seconds and then remove and set aside. Increase the heat and fry the beef for a further 10 seconds, then remove and set aside.
3.Rinse and dry the wok, the return to the heat and stir fry the garlic until fragrant, then ass the butter, oyster sauce, black pepper, sugar, and dark soy sauce.
4.Return the beef to the pan and add the white pepper. Toss to combine with the sauce and then serve immediately.



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